{"title":"September '26","description":null,"products":[{"product_id":"b2b-monogram-popayan-decaf-1","title":"Popayan Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eThis lot comes from around 65 small producers farming in the Cauca region of Colombia, centered around the city of Popayan. The area sits within the Andes at high elevation, where volcanic soils and a stable climate give the coffee a clean, consistent character. Producers grow a mix of Castillo, Catimor, and Caturra varieties, all of which are well-suited to the conditions here.\u003c\/p\u003e\n\n\u003cp\u003eThe program is built around quality-based premiums, meaning farmers are paid more when they deliver better coffee. That creates a direct incentive for careful cherry picking and attentive processing at the farm level. Coffees are washed (pulped, fermented, and dried with water), which tends to produce a cleaner, more straightforward cup.\u003c\/p\u003e\n\n\u003cp\u003eAfter washing, this coffee goes through the Swiss Water Process for decaffeination. The method uses water and a carbon filter to remove caffeine without chemical solvents, which helps preserve the coffee's natural character. It's one of the more gentle ways to decaffeinate green coffee, and the result here holds up well to the original.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Monogram\u003c\/h2\u003e\n\n\u003cp\u003eMonogram was started by three friends, Ben, Justin, and Jeremy, who met working as baristas and kept at it long enough to make it a career. They came from different backgrounds, music, health sciences, and development, but shared an interest in specialty coffee and wanted to build something that felt less exclusive than what the industry offered at the time. They opened their first cafe in Calgary's Altadore neighbourhood in 2014.\u003c\/p\u003e\n\n\u003cp\u003eBen Put has gone on to win the Canadian Barista Championship seven times and placed third at the 2025 World Barista Championship. That competitive background shapes how Monogram approaches sourcing and roasting. They maintain long-term relationships with specific producers, including Mariana Iturralde at Finca Takesi in Bolivia and the Lamastus family at Elida Estate in Panama, and use those relationships to source consistently high-quality green coffee year over year.\u003c\/p\u003e","brand":"Monogram","offers":[{"title":"2 lb","offer_id":45559256186940,"sku":"B2B-monogram-popayan-decaf-1-907","price":70.0,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559256219708,"sku":"B2B-monogram-popayan-decaf-1-2268","price":171.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/monogram-coffee-popayan-colombia-decaf-washed-castillo-catimor-caturra-filter.webp?v=1781806104"},{"product_id":"b2b-monogram-carmen-estate-espresso","title":"Carmen Estate Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eCarmen Estate is one of Panama's older farms, originally built by the Franceschi family and now run by Jean Paul Langenstein. Located near Volcán in the Chiriquí highlands, the farm sits at high elevation on rich volcanic soil with shade from old-growth forest. Those conditions slow down cherry development, which gives the coffee a clean, even character that washed processing tends to highlight well. JP is also involved in Best of Panama, which puts him in close contact with how top-tier Panamanian coffees are evaluated and what separates them.\u003c\/p\u003e\n\u003cp\u003eThe variety here is Caturra, a natural mutation of Bourbon that's been grown across Latin America since the early 20th century. It's a smaller plant than most, which makes it easier to pick selectively and manage on steep hillside farms. The washed process means the fruit is removed from the seed before drying, which keeps the flavour clean and lets the coffee's origin character come through without the added sweetness that natural processing brings. At Carmen Estate, that means the volcanic terroir and careful cherry selection do most of the talking.\u003c\/p\u003e\n\u003cp\u003eThis particular lot is offered as an espresso, and Monogram dials it in at 19 grams in with a 40 to 42 gram output over 30 to 36 seconds. That ratio gives you a balanced, structured shot that also holds up well in milk drinks if you're pulling lattes or flat whites at home.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Monogram\u003c\/h2\u003e\n\u003cp\u003eBen Put, Justin Crooks, and Jeremy Ho started Monogram in Calgary after crossing paths as baristas early in their careers. They opened their first cafe in the Altadore neighbourhood in 2014, starting from a hand-built coffee cart. The three came from different backgrounds, music, health sciences, and community development, but shared an interest in making specialty coffee feel less intimidating and more accessible.\u003c\/p\u003e\n\u003cp\u003eMonogram has built long-term relationships with several producers, including Jamison Savage at Finca Deborah and the Lamastus family at Elida Estate, both in Panama. Their approach to roasting focuses on what they call the Sweet Spot, avoiding both the sharp acidity of underroasted coffee and the bitterness that comes from taking it too far. Ben Put has won the Canadian Barista Championship multiple times and placed 3rd at the 2025 World Barista Championship, which reflects how seriously the team takes the technical side of what they do.\u003c\/p\u003e","brand":"Monogram","offers":[{"title":"2 lb","offer_id":45559258284092,"sku":"B2B-monogram-carmen-estate-espresso-907","price":63.5,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559258316860,"sku":"B2B-monogram-carmen-estate-espresso-2268","price":155.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/monogram-coffee-carmen-estate-panama-washed-caturra-espresso.png?v=1781806132"},{"product_id":"b2b-monogram-carmen-estate","title":"Carmen Estate","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eCarmen Estate is one of Panama's older established farms, originally built by the Franceschi family and now led by Jean Paul Langenstein. Located near Volcán in the Chiriquí region, the estate sits at high elevation with rich volcanic soil and shade from old-growth forest. JP is involved on both sides of the industry as a producer and as a participant in Best of Panama, which gives him an unusually hands-on perspective on what separates good coffee from great coffee at the farm level.\u003c\/p\u003e\n\u003cp\u003eThe slow, even cherry development that comes from growing at elevation in these conditions is what makes washed coffees from this area stand out. The Caturra variety grown here is a natural mutation of Bourbon, known for producing smaller, denser cherries that tend to have good clarity when processed cleanly. The washed process involves removing the fruit from the cherry before fermentation and drying, which lets the character of the bean and its growing environment come through without the added influence of fruit fermentation.\u003c\/p\u003e\n\u003cp\u003eLangenstein's focus at Carmen Estate is on carrying forward the farm's reputation while continuing to refine the quality of what comes off it. The combination of established land, a well-suited variety, and someone paying close attention to both production and the broader specialty market makes this a coffee with a clear point of view.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Monogram\u003c\/h2\u003e\n\u003cp\u003eBen Put, Justin Kramer, and Jeremy Ho started Monogram in Calgary after working together as baristas, where they found that specialty coffee culture at the time felt more exclusive than inviting. They opened their first location in Altadore in 2014 with the goal of making great coffee feel accessible rather than intimidating. Ben has since won the Canadian National Barista Championship seven times and placed third at the 2025 World Barista Championship, which reflects how seriously the team takes the technical side of what they do.\u003c\/p\u003e\n\u003cp\u003eMonogram builds long-term relationships with a small group of producers, including Jamison Savage at Finca Deborah and the Lamastus family at Elida Estate, both in Panama. Those ongoing relationships are a big part of how they source, giving them consistent access to well-documented lots from farms they know well.\u003c\/p\u003e","brand":"Monogram","offers":[{"title":"2 lb","offer_id":45559258742844,"sku":"B2B-monogram-carmen-estate-907","price":63.5,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559258775612,"sku":"B2B-monogram-carmen-estate-2268","price":155.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/monogram-coffee-carmen-estate-panama-washed-caturra-filter.png?v=1781806137"},{"product_id":"b2b-monogram-warmth-filter-blend","title":"Warmth Filter Blend","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eThe Warmth Filter Blend is a seasonally rotating blend built from washed coffees sourced from Central and South America. Rather than locking in a fixed recipe, Monogram adjusts the blend each season to work with their freshest available harvests, keeping the profile consistent while the component coffees change underneath it.\u003c\/p\u003e\n\n\u003cp\u003eAll components go through a washed process, where the fruit of the coffee cherry is removed before the beans are dried. This tends to produce a cleaner, more even cup with less of the fruity fermentation character you get from natural-processed coffees. It's one reason the blend sits low in acidity and holds its character whether you're brewing it black or with milk.\u003c\/p\u003e\n\n\u003cp\u003eMonogram has built long-term relationships with several producers that feed into their blending program. One of them is Daterra, a large farm in Brazil known for integrating agricultural technology with environmental preservation, including maintaining significant portions of their land as protected forest. These ongoing relationships give Monogram reliable access to consistent, high-quality harvests year over year, which matters for a blend that's meant to taste the same cup after cup.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Monogram\u003c\/h2\u003e\n\n\u003cp\u003eBen Put, Justin, and Jeremy started Monogram after working together as baristas in Calgary. They came from different backgrounds, music, health sciences, and development, but shared an interest in specialty coffee. What they kept running into was a culture in specialty coffee that felt exclusive and unwelcoming. They started Monogram specifically to push against that, building something more open. Their first setup was a hand-built coffee cart. Their Altadore cafe followed in 2014.\u003c\/p\u003e\n\n\u003cp\u003eBen Put has gone on to win the Canadian National Barista Championship seven times and placed third at the 2025 World Barista Championship. That competitive background shapes how seriously the team approaches sourcing and roasting. Monogram works directly with producers like Mariana Iturralde at Finca Takesi in Bolivia and the Lamastus family at Elida Estate in Panama, relationships built over time around quality and flavour development rather than one-off purchases.\u003c\/p\u003e","brand":"Monogram","offers":[{"title":"2 lb","offer_id":45559261986876,"sku":"B2B-monogram-warmth-filter-blend-907","price":53.5,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559262019644,"sku":"B2B-monogram-warmth-filter-blend-2268","price":129.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/monogram-coffee-warmth-filter-blend-central-south-america-chocolatey-comforts.png?v=1781806213"},{"product_id":"b2b-monogram-warmth-espresso-blend","title":"Warmth Espresso Blend","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eWarmth is Monogram's house espresso blend, built from washed coffees sourced across Central and South America. Rather than locking in a fixed recipe, Monogram rotates the component coffees seasonally, swapping in fresh harvests as they come available while keeping the overall profile consistent from bag to bag. The result is a blend designed to behave predictably, whether you're pulling straight shots or making milk-based drinks.\u003c\/p\u003e\n\n\u003cp\u003eThe washed process used across these coffees involves removing the fruit from the coffee cherry before the beans are dried, which tends to produce a cleaner, more uniform flavor profile compared to natural or honey processing. That consistency is part of the point here. Monogram developed Warmth specifically for home espresso use, targeting a low-acid, smooth cup that doesn't require dialing in to a narrow target to taste good.\u003c\/p\u003e\n\n\u003cp\u003eMonogram works with a small group of producers they've built long-term relationships with over time, including farms like Finca Takesi in Bolivia, Finca Deborah in Panama, and Daterra in Brazil. Those relationships inform which coffees make it into the blend each season, with Monogram selecting components based on what's freshest and what fits the profile they're maintaining.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Monogram\u003c\/h2\u003e\n\n\u003cp\u003eBen Put, Justin, and Jeremy started Monogram after meeting while working as baristas, coming from backgrounds in music, health sciences, and development. They opened their first location in Calgary's Altadore neighbourhood in 2014, beginning as a hand-built coffee cart before growing into a full cafe. Their founding frustration was straightforward: specialty coffee at the time felt exclusive in a way that put people off rather than bringing them in, and they wanted to build something that worked the opposite way.\u003c\/p\u003e\n\n\u003cp\u003eBen Put has won the Canadian Barista Championship seven times and placed third at the 2025 World Barista Championship. That competitive background shapes how the team approaches sourcing and roasting, including their \"Sweet Spot\" roasting philosophy, which aims to land between under-roasted and over-roasted rather than defaulting to one style. They maintain direct relationships with producers like Jamison Savage at Finca Deborah and Mariana Iturralde at Finca Takesi, using those connections to inform which coffees they bring in each season.\u003c\/p\u003e","brand":"Monogram","offers":[{"title":"2 lb","offer_id":45559262543932,"sku":"B2B-monogram-warmth-espresso-blend-907","price":53.5,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559262576700,"sku":"B2B-monogram-warmth-espresso-blend-2268","price":129.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/monogram-coffee-warmth-espresso-blend-central-south-america-chocolatey-comforts.png?v=1781806219"},{"product_id":"los-rodriguez","title":"Los Rodriguez","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Rodríguez family has been growing coffee in Bolivia since 1986. Led by Pedro Rodríguez alongside his children, Daniela and Pedro Pablo, the family built Agricafé from a regional milling operation into one of the country's leading coffee producers, with farms in Caranavi and Samaipata. Monogram has worked with the family for over a decade, watching their approach shift year to year as they test new ideas in the field and at the mill.\u003c\/p\u003e\n\u003cp\u003eMuch of that experimentation borrows from winemaking. The family has spent years adjusting fermentation times and drying methods to see how far they can push flavor without losing the character of the bean underneath. What they learn doesn't stay on their own farms. They share results with other producers in the region, which has helped move Bolivian specialty coffee forward as a whole rather than just their own operation.\u003c\/p\u003e\n\u003cp\u003eThis lot is Caturra, a variety grown across Latin America and valued for its balance and sweetness. Here it's naturally processed, meaning the whole cherry dries around the seed instead of being pulped first. That extra contact time with the fruit is what gives natural-processed coffees their fuller, more fruit-driven character.\u003c\/p\u003e\n\u003ch2\u003eAbout Monogram\u003c\/h2\u003e\n\u003cp\u003eMonogram started with Ben, Justin and Jeremy, three baristas who met early in their coffee careers and came from very different backgrounds: music, health sciences and international development. What they shared was an obsession with tasting, learning and figuring out why coffee tasted the way it did. They started Monogram from a hand-built coffee cart, wanting to make specialty coffee feel open rather than exclusive.\u003c\/p\u003e\n\u003cp\u003eThat original focus on flavor still shapes how they buy coffee. Monogram works directly with producers like the Rodríguez family in Bolivia, Mariana Iturralde at Finca Takesi, and Jamison Savage at Finca Deborah, building relationships that last long enough to try new processing methods together and see them through.\u003c\/p\u003e\n\u003cp\u003e- Dean, Director of Coffee\u003c\/p\u003e","brand":"Monogram","offers":[{"title":"Default Title","offer_id":46058208002108,"sku":null,"price":30.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Rodri_CC_81guez-caturra-SFA-1.webp?v=1787664575"},{"product_id":"paraiso-92-red-bourbon-decaf","title":"Paraiso 92 | Red Bourbon Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eWilton Benitez grows this Red Bourbon at Granja Paraíso 92 in Cauca, Colombia, at 1,900 to 2,100 meters. Every lot off his farm starts with the same close cherry selection and tightly controlled fermentation, and this decaf follows that same routine rather than a separate, lower-standard process built just for decaf.\u003c\/p\u003e\n\u003cp\u003eThe cherries ferment anaerobically (sealed, oxygen-free tanks) with sugarcane juice added directly during fermentation, building sweetness before the beans ever reach decaffeination. After fermentation, the beans are inoculated and moved into the decaf stage, where ethyl acetate made from fermented sugarcane pulls out the caffeine. It's the same base material shaping both steps, fermentation and decaffeination, rather than two unrelated processes stitched together. A thermal shock wash follows to stabilize the bean's structure before drying.\u003c\/p\u003e\n\u003cp\u003eMost decaf gets treated as an afterthought, processed separately and often with less care. This lot is built with the same attention as Benitez's competition-grade coffees, which is why the sugarcane thread runs all the way through instead of stopping at the decaffeination step.\u003c\/p\u003e\n\u003ch2\u003eAbout Somewhere Coffee\u003c\/h2\u003e\n\u003cp\u003eSomewhere Coffee Co. is a small roastery in Sherwood Park, Alberta. It started with a simple set of questions: where did this coffee come from, and why does this one taste different than that one? Answering them turned into a roastery.\u003c\/p\u003e\n\u003cp\u003eThey roast each coffee on its own terms rather than chasing one house style, running sample roasts, cupping, and adjusting before anything moves to production. Sourcing leans on relationships with importers who work directly and long-term with producers, so information about the farm and the person behind it comes with the bag instead of getting left out.\u003c\/p\u003e\n\u003cp\u003eI love finding decaf that doesn't ask you to compromise, and this one from Wilton Benitez is a great example. Knowing the same sugarcane fermentation shapes both the flavour development and the decaffeination process makes it easy to see why this cup holds onto so much sweetness and clarity. It's proof that decaf can be treated with the same seriousness as any other lot on the farm.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Somewhere Coffee","offers":[{"title":"Default Title","offer_id":46058211770428,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Website_images_11.png?v=1787664611"},{"product_id":"bona-zuria","title":"Bona Zuria","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis coffee comes from smallholder producers in Olonso Qeka, a kebele in Bona Zuria, Sidama. Farms here sit between 2000 and 2226 meters, high enough that cooler temperatures slow down how fast the cherries ripen. That slower development gives the beans more time to build sugar and flavor before harvest.\u003c\/p\u003e\n\u003cp\u003eThe trees are Ethiopian landraces, meaning they haven't been bred into a single named variety. Instead, they're a mix of local varieties passed down over generations, which is part of why Ethiopian coffees tend to taste more complex than coffees from a single cultivar. After picking, the cherries are washed, then dried on raised beds under shade for 10 to 15 days. Shade drying slows the process down and helps the coffee dry evenly, which keeps the aromatics intact instead of drying too fast and locking in unbalanced flavors.\u003c\/p\u003e\n\u003cp\u003eThere's no single farm or cooperative name attached to this lot. It's a collective effort from smallholders in the area, pooling their harvest together before it moves through washing and drying.\u003c\/p\u003e\n\u003ch2\u003eAbout Somewhere Coffee\u003c\/h2\u003e\n\u003cp\u003eSomewhere Coffee Co. is a small roastery based in Sherwood Park, Alberta. It started with a simple set of questions: where does coffee actually come from, and why does one cup taste so different from another. Chasing those answers turned into a roastery.\u003c\/p\u003e\n\u003cp\u003eThey work with importers who invest in long-term relationships with producers, aiming to get as close as possible to the story behind each coffee. Every coffee starts as a batch of sample roasts, cupped and adjusted until they land on a profile that fits the lot, rather than forcing every coffee into the same style.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Somewhere Coffee","offers":[{"title":"Default Title","offer_id":46058215047228,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/7_8a71a3d5-9632-424d-b916-ef785a5ae698.png?v=1787664656"},{"product_id":"la-esperanza","title":"La Esperanza","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eXimena Cifuentes grows this Caturra at La Esperanza, her farm in Buesaco, Nariño, at 2100 to 2400 meters. The elevation matters here. Cooler temperatures and volcanic soil slow down how fast the cherries ripen, giving the coffee more time to develop. The farm also sits near the Meneses stream, where mountain air currents keep humidity steady through the year.\u003c\/p\u003e\n\u003cp\u003eProcessing is washed, done the traditional way and guided by feel rather than a fixed schedule. After the cherries are picked, they're floated to sort out underripe or damaged ones, then fermented in open tanks with daily mixing to keep fermentation even across the batch. Nariño's moderate temperatures let this fermentation run longer without turning harsh, which builds structure and clarity in the cup. Once washed, the coffee dries slowly in the sun over 8 to 15 days.\u003c\/p\u003e\n\u003cp\u003eSomewhere Coffee picked this lot because it reflects where it's from without overstating it. The altitude, the climate, the processing choices, they all show up in the final coffee in a way that reads as honest rather than engineered for effect.\u003c\/p\u003e\n\u003ch2\u003eAbout Somewhere Coffee\u003c\/h2\u003e\n\u003cp\u003eSomewhere Coffee Co. is a small roastery based in Sherwood Park, Alberta. It started with a simple set of questions: where does this coffee come from, and why does it taste different from the last one. Chasing those answers turned into a roastery.\u003c\/p\u003e\n\u003cp\u003eSourcing comes first for them. They work with importers who build long-term relationships with producers, and they try to get as close to the story behind each coffee as possible, sharing details on the farm, the producer, and the processing whenever they can. Every coffee goes through a round of sample roasts before it's approved for production, cupped and adjusted until they're confident they've found the roast that shows the coffee at its best.\u003c\/p\u003e\n\u003cp\u003eXimena's lot stood out to me for how clean the story is: high altitude, patient processing, and a producer who clearly knows what she's doing with both. Somewhere Coffee didn't need to dress it up, and they didn't try to. That's the kind of sourcing I like to see.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Somewhere Coffee","offers":[{"title":"Default Title","offer_id":46058217766972,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/6_d4f7011e-c3ab-4b69-9372-86e247d53c88.png?v=1787664698"},{"product_id":"finca-carrizalito","title":"Finca Carrizalito","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eRicardo Zelaya bought Finca Carrizalito in 1986 when he was 21 years old, in the highlands of Nuevo Oriente, Guatemala. It was his first farm, and the place where he built his wet mill and ran his earliest planting experiments. Everything he's done in coffee since traces back to this land.\u003c\/p\u003e\n\u003cp\u003eThe farm sits at 1,000 to 1,200 meters on volcanic soil, with close to eight months of rain a year. Carrizalito now doubles as a nursery for Ricardo's other farms, growing seedlings that get planted across his wider network. It's a six to nine hour drive over rough roads to reach it, which says something about how much work goes into keeping it running. The farm also funds a primary school for more than 100 local kids, including a computer lab, which reflects how Ricardo ties the farm's success to the community around it.\u003c\/p\u003e\n\u003cp\u003eThe lot is a mix of Caturra, Bourbon, Catuai, Villa Sarchi, and Pacas, all fully washed and dried on patios. Washing here means the fruit is stripped from the bean before drying, which tends to produce a cleaner, more consistent cup than fruit left to dry directly on the coffee. It's a traditional method, done the way Ricardo has done it for decades.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Somewhere Coffee\u003c\/h2\u003e\n\u003cp\u003eSomewhere Coffee Co. is a small roastery in Sherwood Park, Alberta. It started with a simple set of questions: where does coffee come from, and why does one cup taste different from another. Chasing those answers turned into a roastery.\u003c\/p\u003e\n\u003cp\u003eThey roast each coffee through a series of sample batches first, cupping and adjusting until they find a profile that fits the lot, rather than pushing every coffee toward the same style. Sourcing leans on relationships with importers who work directly with producers, so information about the farm and the people behind it comes along with the beans, not as an afterthought.\u003c\/p\u003e\n\n\u003cp\u003eRicardo Zelaya's story stood out to me because Carrizalito isn't his biggest or most polished farm, it's the one where he learned everything else. You can taste decades of steady, unglamorous refinement in this cup. It's the kind of coffee that rewards you for paying attention to where it came from.\u003cbr\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Somewhere Coffee","offers":[{"title":"Default Title","offer_id":46058220191804,"sku":null,"price":21.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/2_6ea82bf9-93c1-4c22-b668-21acb89409bb.png?v=1787664738"},{"product_id":"narino-reserve","title":"Nariño Reserve","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis lot comes from smallholder farmers in Nariño, many from indigenous communities, growing Castillo between 2000 and 2200 meters in southwestern Colombia. At this elevation, cherries mature slowly, giving sugars more time to develop before harvest.\u003c\/p\u003e\n\u003cp\u003eThe coffee is washed (pulped, fermented, and rinsed before drying), a process that keeps the cup clean and lets the growing conditions speak for themselves. Farmers here work in close coordination, pooling knowledge on harvesting and processing to keep quality consistent across small, individual plots rather than one large estate.\u003c\/p\u003e\n\u003cp\u003eBecause the lot is built from many small producers rather than a single farm, it represents a shared effort. No one grower's cherries define the batch. The result is a coffee shaped as much by the community's collective standards as by the terrain itself.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Somewhere Coffee\u003c\/h2\u003e\n\u003cp\u003eSomewhere Coffee Co. is a small roastery based in Sherwood Park, Alberta. It started with a simple set of questions: where did this coffee come from, and why does it taste different from that one. Chasing those answers turned into a roastery.\u003c\/p\u003e\n\u003cp\u003eThey work with importers who invest in long-term relationships with producers, aiming to get as close as possible to the story behind each coffee. Every coffee goes through a round of sample roasts first. They cup, adjust, and repeat until they land on the roast that fits that specific lot, rather than applying one style across the board.\u003c\/p\u003e\n\n\u003cp\u003eSomewhere Coffee does a great job of tracing their coffee back to the people who grow it, and this lot is a good example. It's not from one farm but from a group of small producers in Nariño working together, which says a lot about how quality gets built in a region like this. It's a steady, easy-to-drink cup that doesn't need to shout to make its point.\u003cbr\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Somewhere Coffee","offers":[{"title":"Default Title","offer_id":46058227105852,"sku":null,"price":21.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/somewhere-coffee-narino-reserve-washed-castillo-bag-landscape.png?v=1787664843"}],"url":"https:\/\/stillwatercoffee.ca\/collections\/september-26.oembed","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}