{"title":"Workplace Coffee","description":"\u003cp\u003eCoffee for the workplace: freshly roasted beans and equipment to set your team up with better coffee at the office.\u003c\/p\u003e","products":[{"product_id":"workplace-coffee-subscription-300g","title":"Stillwater Coffee Subscription - Workplace (1kg)","description":"\u003cp\u003e\u003cspan\u003eGet a rotation of whole-bean coffee from standout Canadian roasters, delivered directly to your place of work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChoose your Brew Method, Flavour Profile, and Origin of choice below. To mix and match, add one type of coffee to your cart, then return to this page to add more.\u003cbr\u003e\u003cbr\u003eDelivery is free. Workplace subscriptions are billed monthly.\u003cbr\u003e\u003c\/p\u003e","brand":"Stillwater Coffee Club","offers":[{"title":"Filter \/ Seasonal (Single-Origin) \/ Fruity \u0026 Adventurous","offer_id":43519779504188,"sku":null,"price":77.49,"currency_code":"CAD","in_stock":true},{"title":"Filter \/ Seasonal (Single-Origin) \/ Balanced","offer_id":43519780061244,"sku":null,"price":74.99,"currency_code":"CAD","in_stock":true},{"title":"Filter \/ Seasonal (Single-Origin) \/ Classic","offer_id":43519780094012,"sku":null,"price":72.49,"currency_code":"CAD","in_stock":true},{"title":"Filter \/ Seasonal (Single-Origin) \/ Decaf","offer_id":43519780126780,"sku":null,"price":72.49,"currency_code":"CAD","in_stock":true},{"title":"Filter \/ Year-Round (Blend) \/ Fruity \u0026 Adventurous","offer_id":43519779536956,"sku":null,"price":72.49,"currency_code":"CAD","in_stock":true},{"title":"Filter \/ Year-Round (Blend) \/ Balanced","offer_id":43519780159548,"sku":null,"price":69.99,"currency_code":"CAD","in_stock":true},{"title":"Filter \/ Year-Round (Blend) \/ Classic","offer_id":43519780192316,"sku":null,"price":64.99,"currency_code":"CAD","in_stock":true},{"title":"Filter \/ Year-Round (Blend) \/ Decaf","offer_id":43519780225084,"sku":null,"price":64.99,"currency_code":"CAD","in_stock":true},{"title":"Espresso \/ Seasonal (Single-Origin) \/ Fruity \u0026 Adventurous","offer_id":43519779569724,"sku":null,"price":77.49,"currency_code":"CAD","in_stock":true},{"title":"Espresso \/ Seasonal (Single-Origin) \/ Balanced","offer_id":43519780257852,"sku":null,"price":74.99,"currency_code":"CAD","in_stock":true},{"title":"Espresso \/ Seasonal (Single-Origin) \/ Classic","offer_id":43519780290620,"sku":null,"price":72.49,"currency_code":"CAD","in_stock":true},{"title":"Espresso \/ Seasonal (Single-Origin) \/ Decaf","offer_id":43519780323388,"sku":null,"price":72.49,"currency_code":"CAD","in_stock":true},{"title":"Espresso \/ Year-Round (Blend) \/ Fruity \u0026 Adventurous","offer_id":43519779602492,"sku":null,"price":72.49,"currency_code":"CAD","in_stock":true},{"title":"Espresso \/ Year-Round (Blend) \/ Balanced","offer_id":43519780356156,"sku":null,"price":69.99,"currency_code":"CAD","in_stock":true},{"title":"Espresso \/ Year-Round (Blend) \/ Classic","offer_id":43519780388924,"sku":null,"price":64.99,"currency_code":"CAD","in_stock":true},{"title":"Espresso \/ Year-Round (Blend) \/ Decaf","offer_id":43519780421692,"sku":null,"price":64.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/pomelli_photoshoot_image_9_16_0603.png?v=1782225545"},{"product_id":"b2b-fernwood-ethiopia-kayon-mountain","title":"Ethiopia Kayon Mountain","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eKayon Mountain Coffee Farm has been owned and operated by Ismael Hassen Aredo and his family since 2012, in the Shakiso District of Ethiopia's Guji Zone. The estate sits at 1,900 to 2,200 meters above sea level and is known as one of the more consistently well-run farms in southern Ethiopia. During harvest, Ismael manages a team of 25 full-time employees alongside up to 300 seasonal workers.\u003c\/p\u003e\n\u003cp\u003eTo keep skilled pickers returning each season, the farm offers free transportation and pays wages above the local rate, competing directly with nearby mining operations for labour. Kayon Mountain also contributes to local infrastructure, including schools and administrative buildings in the surrounding community. That kind of long-term investment in people tends to show up in the quality of the work at every step of the harvest and processing chain.\u003c\/p\u003e\n\u003cp\u003eThis coffee is processed using the natural method, meaning the whole cherry is dried with the fruit still intact around the bean. It's sourced through Cafe Imports, a Minneapolis-based importer known for long-term relationships with producers. The coffee is shade-grown, and the farm's careful attention to processing carries through to a clean, consistent result in the cup.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\u003cp\u003eFernwood started in 2007 when Ben and Terra purchased Parsonage Café in Victoria, BC. Both came from restaurant backgrounds, and when they started a family, buying a café was a way to build something of their own while changing the pace of their lives. In the back of that café sat a 1936 Barth roaster, and roasting became the center of what Fernwood grew into.\u003c\/p\u003e\n\u003cp\u003eFrom early on, Fernwood focused on daily quality control and consistent sourcing rather than scale. That approach was backed up when the team won the Canadian Barista Championship, a signal that careful, everyday coffee and high standards can coexist. Many of the people who joined early on have stayed and now lead different parts of the business, which says something about how the company is run.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559215325244,"sku":"B2B-fernwood-ethiopia-kayon-mountain-2268","price":174.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/FCC-KayonMountain_v01.jpg?v=1781805450"},{"product_id":"b2b-fernwood-ethiopia-adorsi","title":"Ethiopia Adorsi","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Adorsi Washing Station sits in the Aricha area of Yirgacheffe, within Ethiopia's Gedeo Zone, at elevations between 1,900 and 2,150 meters above sea level. The station is owned and operated by the Yonis family and serves more than 800 smallholder farmers who bring their ripe cherries in during harvest. This is a family-run operation in a region that has long been a reference point for washed Ethiopian coffees.\u003c\/p\u003e\n\u003cp\u003eOnce the cherries arrive at the station, they are carefully sorted, fully washed, and dried slowly on raised beds. The raised bed drying is important here: it allows air to circulate evenly around the coffee and gives the drying process time to develop cleanly, which is a big reason why well-processed Yirgacheffe coffees have the kind of clarity they're known for. This lot is sourced through Common Goal Coffee, a British Columbia-based importer that focuses on quality and long-term producer relationships in Ethiopia.\u003c\/p\u003e\n\u003cp\u003eWashed processing (sometimes called \"wet process\") means the fruit is removed from the coffee seed before drying, which tends to produce a cleaner, more transparent cup compared to natural or honey-processed coffees. It lets the origin character come through clearly, and in Yirgacheffe, that usually means brightness, structure, and a layered quality that holds up well across different brewing methods.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\u003cp\u003eFernwood started in 2007 when Ben and Terra purchased Parsonage Café in Victoria, BC. Their background was in restaurants, not coffee, and when they bought the café, they found a 1936 Barth roaster in the back. That roaster became the starting point for everything. Both came from hospitality, where consistency and attention to detail aren't optional, and that background still shapes how the roastery operates today.\u003c\/p\u003e\n\u003cp\u003eFrom early on, Fernwood focused on daily quality control and repeatable results rather than chasing trends. That approach was put to the test when they won the Canadian Barista Championship, a result that showed their commitment to doing things carefully was paying off in measurable ways.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559215489084,"sku":"B2B-fernwood-ethiopia-adorsi-2268","price":174.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SingleOrigins_EthiopiaAdorsi_Web_Front-01.jpg?v=1781805455"},{"product_id":"b2b-fernwood-ethiopia-hambela-wamena","title":"Ethiopia Hambela Wamena","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Hambela Wamena Washing Station sits in the Guji Highlands of southern Ethiopia at 2,200 meters above sea level. Around 3,900 smallholder farmers contribute coffee here, each growing native heirloom varieties on Guji's red volcanic soils. The high elevation and cool temperatures slow down cherry development, giving the fruit more time to build sugar and structure before harvest.\u003c\/p\u003e\n\u003cp\u003eFarmers deliver ripe cherries to the station, where they are dried whole on raised beds in the sun — a process called natural processing. The key at Hambela Wamena is careful management during drying: workers turn the cherries regularly and extend the drying time to keep the flavors clean and controlled. This attention to process is what separates it from naturals that can end up tasting funky or overfermented. Sourcing for this lot runs through Café Imports, a green coffee importer with long-standing relationships in Ethiopia focused on lot clarity and consistent processing standards.\u003c\/p\u003e\n\u003cp\u003eThe result is a coffee shaped by both the land and the people tending it. Guji has built a reputation for producing some of Ethiopia's most expressive naturals, and Hambela Wamena reflects that through attentive farming at scale rather than a single small estate.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\u003cp\u003eFernwood was started in 2007 by Ben and Terra, who bought Parsonage Café in Victoria, BC. Both came out of the restaurant world, and when they started a family, they wanted to build something that reflected their background in hospitality without the pace of late-night kitchen work. The café came with an unexpected asset: a 1936 Barth roaster sitting in the back. They started using it, and roasting gradually became the center of what Fernwood does.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing approach leans on established importer relationships to maintain consistency and traceability across their offerings. The same hospitality standard they brought from restaurants applies to how they select and roast coffee: consistent, repeatable, and built around making a reliable cup rather than chasing novelty.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559215718460,"sku":"B2B-fernwood-ethiopia-hambela-wamena-2268","price":174.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SingleOrigins_EthiopiaHambelaWamena_Web_Front-01.jpg?v=1781805460"},{"product_id":"b2b-fernwood-colombia-comunidad","title":"Colombia Manos al Grano Comunidad","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis lot comes from Azahar Coffee's Manos al Grano initiative, which works with smallholder farms across Huila, Colombia. The program pools coffee from multiple producers in the region to create traceable community lots, with a focus on consistent quality and fair working conditions at origin. The Caturra variety used here was grown at 2,148 meters above sea level, which is high even by Huila standards.\u003c\/p\u003e\n\u003cp\u003eOne of the more specific things Manos al Grano does is run a Pickers Project, which moves away from the typical seasonal harvest model. Rather than hiring pickers temporarily during harvest, the program employs trained pickers on a full-time basis. For farmers, that means more reliable labor, better cash flow, and more controlled cherry selection. More consistent picking at that elevation translates directly to more uniform processing and cleaner cup quality. The coffee is processed as a washed lot, meaning the fruit is removed before drying, which tends to produce a cleaner, more defined flavor profile.\u003c\/p\u003e\n\u003cp\u003eFernwood roasted this coffee in partnership with Azahar, leaning into the clarity and structure that well-processed, high-elevation Huila coffees are known for.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\u003cp\u003eFernwood started in 2007 when Ben and Terra bought Parsonage Café in Victoria, BC. A 1936 Barth roaster came with it, and what began as curiosity turned into the core of the business. Both came from restaurant backgrounds, and that shaped how they approached coffee: with the same consistency and care you'd expect from a well-run kitchen, not a marketing strategy.\u003c\/p\u003e\n\u003cp\u003eFrom early on, they focused on daily quality control and repeatable results over scale. That approach was backed up when they won the Canadian Barista Championship, competing against roasters who weren't also trying to make great coffee accessible to everyday drinkers. The team that helped build Fernwood then is still largely the one running it now.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559215915068,"sku":"B2B-fernwood-colombia-comunidad-2268","price":146.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SingleOrigins_ColumbiaManosAlGranoComunidad_Web_Front-01.jpg?v=1781805465"},{"product_id":"b2b-fernwood-peru-la-quebrada","title":"Peru La Quebrada","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eAleydi Nima Juarez grows this coffee on her five-hectare farm, La Quebrada, in Rumpite Alto near La Coipa in Peru's San Ignacio region. The farm sits at 1,900 to 2,000 meters above sea level and operates as a mixed operation, with coffee grown across several small parcels alongside other crops and livestock. This lot comes specifically from the La Quebrada plot.\u003c\/p\u003e\n\u003cp\u003eAleydi is part of the Origin Coffee Lab education program, which works with producers on agricultural practices, post-harvest processing, and quality evaluation. The program is built around farm profitability and consistent market access, not just producing a single standout lot. Coffees in the program are held to a consistent standard across the full production process.\u003c\/p\u003e\n\u003cp\u003eThis is a washed Marshell variety, fermented in tiled tanks with partial water and then dried slowly on raised beds. That slower drying on raised beds gives the coffee more even airflow and reduces the risk of uneven fermentation during drying. Fernwood sourced this lot through Apex Coffee Imports, an importer they've worked with for years through the Canadian coffee competition scene.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\u003cp\u003eBen and Terra started Fernwood in 2007 when they bought Parsonage Café in Victoria, BC. Both came from restaurant backgrounds and brought that same hospitality-first thinking into coffee. When they started a family, they wanted to build something they could grow alongside it, and buying the café gave them that. In the back of that café sat a 1936 Barth roaster, and what began as curiosity about roasting quickly became the core of what Fernwood is.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing philosophy has stayed consistent since the beginning: daily quality control, no shortcuts, and a focus on building long-term relationships with suppliers rather than chasing one-off lots. That approach is what led them to importers like Apex, whose focus on transparency and producer relationships aligns with how Fernwood has operated from the start.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559216209980,"sku":"B2B-fernwood-peru-la-quebrada-2268","price":174.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SingleOrigins_PeruLaQuebrada_Web_Front-01.jpg?v=1781805471"},{"product_id":"b2b-fernwood-mexico-grupo-sector-tanetze","title":"Mexico Grupo Sector Tanetze","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eGrupo Sector Tanetze is a collective of Zapotec smallholder farmers from several villages in and around Tanetze de Zaragoza, a municipality in Oaxaca's Sierra Norte region. By pooling resources across multiple communities, producers share processing infrastructure and bring their coffee to market together as a single traceable lot. Farms sit between 900 and 1,500 meters above sea level, and the region's indigenous Zapotec communities have been farming this land for generations. The collective grows a mix of Typica, Garnica, Mundo Novo, and Sarchimor varieties.\u003c\/p\u003e\n\u003cp\u003eCherries are harvested between February and March. After a short rest in cherry, the coffee is fermented in tanks, washed, then dried on patios and rooftops. This washed process strips back fruit skin and pulp before drying, which tends to produce a cleaner, more structured cup. Fernwood sources this lot in collaboration with Azahar Coffee, a Colombian-based green coffee company that focuses on traceable community lots and consistent processing standards across Mexico and Latin America. That relationship gives Fernwood a direct line to how the coffee is handled from farm through export.\u003c\/p\u003e\n\u003cp\u003eThe community lot model matters here. Smallholder farmers in rural Oaxaca often work plots too small to process and market coffee independently. By consolidating the harvest across villages, Grupo Sector Tanetze gives its producers access to better infrastructure and a more stable path to market. The result is a coffee that reflects what that collective effort can produce: steady, consistent, and carefully handled at every step.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\u003cp\u003eFernwood was started in 2007 by Ben and Terra, who came from backgrounds in restaurant hospitality before buying Parsonage Café in Victoria, BC. The café came with a 1936 Barth roaster in the back, and what began as a curiosity became the core of the business. Their restaurant experience shaped how they approached coffee: with the same attention to consistency and care you'd expect from a well-run kitchen.\u003c\/p\u003e\n\u003cp\u003eFrom early on, Fernwood focused on making quality coffee accessible rather than exclusive. That approach was put to the test when they won the Canadian Barista Championship, showing that everyday approachability and high standards can coexist. Many of their team members have grown into senior roles from entry-level positions, which speaks to how the business has been built over time: steadily, and with the same people.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559216799804,"sku":"B2B-fernwood-mexico-grupo-sector-tanetze-2268","price":146.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SingleOrigins_MexicoGrupoSectorTanetze_Web_Front-01.jpg?v=1781805476"},{"product_id":"b2b-fernwood-colombia-pink-bourbon","title":"Colombia Pink Bourbon","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis coffee comes from four smallholder producers in Huila, Colombia, working at elevations between 1,600 and 1,800 meters. Fernwood selected it in collaboration with Azahar, a Colombian sourcing company whose Bourbon Project focuses on traceable premiums and producer-first pricing. Each producer's coffee was processed separately before being blended for consistency.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is a heritage variety that many Colombian farmers have moved away from. It produces lower yields than newer cultivars and requires careful, selective harvesting to get right. Azahar's Bourbon Project exists specifically to make growing it financially worthwhile. Because of the extra labour involved, the four producers behind this lot were paid a premium well above the local market rate. Gustavo Vega, Azahar's director of quality based in Pitalito, oversaw the work on the ground. Cherries were sorted carefully at harvest, and each producer's coffee went through its own 24-hour fermentation in cherry, followed by de-pulping and a 48 to 120 hour tank fermentation before drying.\u003c\/p\u003e\n\u003cp\u003eThe washed process (where the fruit is fully removed before drying) keeps the cup clean and lets the Pink Bourbon variety speak for itself. The long tank fermentation gives the coffee more complexity than a standard washed lot, without muddying the clarity that makes this variety worth growing in the first place.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\u003cp\u003eFernwood was started in 2007 by Ben and Terra, who bought a Victoria café called Parsonage, where a 1936 Barth roaster was already sitting in the back. Both came from restaurant backgrounds, and that shaped how they approached coffee from the start. Sourcing, roasting, and relationships with staff and partners all run on the same logic they brought from hospitality: consistency, care, and no shortcuts.\u003c\/p\u003e\n\u003cp\u003eAt a time when grocery-shelf coffee was considered incompatible with quality, Fernwood chose to pursue both at once, one-pound bags, daily quality control, and standards that eventually earned them a Canadian Barista Championship win. Many of the people who joined in early roles still lead parts of the business today.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559216996412,"sku":"B2B-fernwood-colombia-pink-bourbon-2268","price":146.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SingleOrigins_ColumbiaPinkBourbon_Web_Front-01.jpg?v=1781805481"},{"product_id":"b2b-fernwood-foundation-blend","title":"Foundation Blend","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eFoundation Blend draws from two distinct growing regions: Peru and Guatemala. Both countries produce coffee at high elevations, which generally means denser beans and more developed, structured flavor. Blending the two lets Fernwood hit a consistent profile year-round, balancing the characteristics each origin brings to the cup.\u003c\/p\u003e\n\n\u003cp\u003eBlends like this one are built for repeatability. Where single-origin coffees can shift seasonally as harvests change, a blend gives roasters more flexibility to maintain the same cup from bag to bag. For everyday home brewing, that consistency matters. You're not chasing a moving target each time you reorder.\u003c\/p\u003e\n\n\u003cp\u003eThe Foundation Blend is roasted medium-dark, which pulls out more body and rounds off brightness. It's designed to hold up well across different brewing methods, whether you're running it through a drip machine every morning or pulling espresso shots on weekends.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\n\u003cp\u003eBen and Terra started Fernwood in 2007 when they bought Parsonage Café in Victoria, BC. Both came from restaurant backgrounds, and when they started a family, they wanted to build something they could grow together. Inside that café was a 1936 Barth roaster. Learning to use it properly became the center of the business.\u003c\/p\u003e\n\n\u003cp\u003eAt a time when grocery-shelf coffee and quality were seen as incompatible, Fernwood pushed back on that assumption. They focused on daily quality control and consistent roasting rather than chasing volume. That approach eventually earned them a Canadian Barista Championship win, which made the point clearly enough: you don't have to choose between accessibility and quality.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\"Foundation Blend is exactly what I'd expect from Fernwood: consistent, honest, and easy to reach for every day. Ben and Terra built a roastery around the idea that good coffee should be dependable, and this blend shows that clearly. It's the kind of coffee that earns its place in your morning routine without asking you to think too hard about it.\"\u003c\/em\u003e\u003cbr\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559217160252,"sku":"B2B-fernwood-foundation-blend-2268","price":131.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Fernwood-FoundationBlend_v01.jpg?v=1781805487"},{"product_id":"b2b-fernwood-brazil-fazenda-serrado","title":"Brazil Fazenda Serrado","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Pereira family has been farming Fazenda Serrado in Carmo de Minas, Minas Gerais for generations. The farm sits at 1,150 to 1,200 meters above sea level in a region of Brazil known for producing consistent, high-quality Yellow Bourbon. Carmo de Minas has a well-established reputation among Brazilian coffee-growing areas, and Fazenda Serrado is one of its steady, reliable producers.\u003c\/p\u003e\n\u003cp\u003eThis lot is a naturally processed Yellow Bourbon, meaning the whole coffee cherries are picked and dried as intact fruit rather than being stripped before drying. The drying is done slowly and with careful monitoring to keep the process clean. That control is what separates a natural that tastes muddied from one that tastes clear and sweet. Caio Pereira oversees this process directly, and his hands-on approach to picking and drying is what keeps the coffee consistent season after season.\u003c\/p\u003e\n\u003cp\u003eFernwood has purchased this coffee for six consecutive seasons and has visited Fazenda Serrado twice. Caio has also spent time with the Fernwood team in Victoria. That kind of back-and-forth relationship gives Fernwood direct visibility into how the coffee is grown and how decisions get made on the farm, which is rare for a single-origin lot at this price point.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\u003cp\u003eFernwood was started in 2007 by Ben and Terra, who bought Parsonage Café in Victoria, BC. Before coffee, they worked in restaurants. When they started a family, they wanted to build something that had the same standards as a well-run kitchen but worked on their own terms. A 1936 Barth roaster was already sitting in the back of the café when they bought it. Roasting started as a curiosity and became the core of what they do.\u003c\/p\u003e\n\u003cp\u003eFrom early on, Ben and Terra focused on consistency and daily quality control rather than chasing scale. That approach is still how they operate. Their relationship with the Pereira family at Fazenda Serrado is a good example: six seasons of purchases, two farm visits, and a producer who has come to Victoria. That kind of ongoing sourcing relationship is central to how Fernwood works.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559217356860,"sku":"B2B-fernwood-brazil-fazenda-serrado-2268","price":146.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SingleOrigins_BrazilFazendaSerrado_Web_Front-01.jpg?v=1781805492"},{"product_id":"b2b-fernwood-1936-espresso","title":"1936 Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eThe Brazil half of this blend comes from Fazenda Serrado, a family-run farm operated by the Pereira family in Carmo de Minas, Minas Gerais. They grow Yellow Bourbon at 1,150 to 1,200 meters above sea level, a region in Brazil known for producing consistent, well-structured coffee. The farm uses a natural process, meaning the whole cherry is dried around the bean before milling, which draws out sweetness and body in the cup.\u003c\/p\u003e\n\n\u003cp\u003eThe Ethiopia component comes from the Guji Highlands, specifically the Hambela Wamena area, where roughly 3,900 smallholder farmers contribute their harvests. These farmers grow Ethiopian heirloom varieties at 2,200 meters, among the highest elevations in coffee growing. The beans are dried on raised beds, a natural process that allows for better airflow and more even drying compared to drying on the ground, which helps preserve clarity and fruit character.\u003c\/p\u003e\n\n\u003cp\u003eFernwood built 1936 as a medium-roast blend in the Northern Italian espresso style, meaning it sits between light and dark, structured enough to pull a consistent shot but sweet enough to work in milk. The name comes from the 1936 Barth roaster that was in the original Parsonage Café when Fernwood first started.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\n\u003cp\u003eBen and Terra founded Fernwood in 2007 when they bought Parsonage Café in Victoria, BC. Both had backgrounds in restaurants, and when they started a family, they wanted to build something that fit the life they were moving toward. Inside the café was a 1936 Barth roaster that quickly became central to the business rather than incidental to it.\u003c\/p\u003e\n\n\u003cp\u003eFrom the start, they focused on consistency over scale. One-pound bags, daily quality control, no shortcuts. That approach eventually earned them a Canadian Barista Championship win, which they saw as proof that accessible, everyday coffee and genuine quality don't have to work against each other.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559217782844,"sku":"B2B-fernwood-1936-espresso-2268","price":138.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/CoreBlends_1936Espresso_Web_Front-01.jpg?v=1781805497"},{"product_id":"b2b-fernwood-1976-espresso","title":"1976 Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003ePeru has been producing specialty-grade coffee for decades, with most of it grown by smallholder farmers in the northern highlands of Cajamarca, San Martin, and Amazonas. Farms in these regions typically sit between 1,400 and 2,000 meters, where cooler temperatures slow the cherry's development and build more complexity in the bean. The country's coffee industry is organized largely through cooperatives, which give small farmers access to better processing infrastructure, fairer pricing, and the technical support needed to maintain consistent quality year over year.\u003c\/p\u003e\n\u003cp\u003ePeruvian coffee is predominantly washed (the fruit is removed before drying, which tends to produce a cleaner, more straightforward cup), and farmers here have a long history of growing under shade cover, which supports soil health and reduces the need for synthetic inputs. Many producers in these regions are certified organic, not always by design, but because traditional farming practices in the highlands have never relied heavily on chemicals. That consistency in farming approach is part of what makes Peruvian coffee a reliable base for an espresso blend.\u003c\/p\u003e\n\u003cp\u003eThe 1976 Espresso is built around Peruvian coffees selected for balance and repeatability. It is roasted to a medium espresso profile, meaning it is developed enough to pull a smooth, full-bodied shot without the sharp acidity you might get from a lighter roast or the bitterness that comes with going too dark. It works well as a straight espresso, but holds up equally well with milk, which makes it a practical choice for anyone who moves between different drinks depending on the day.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\u003cp\u003eFernwood was started in 2007 by Ben and Terra, who came from backgrounds in the restaurant industry. They bought Parsonage Café, and in the back of it sat a 1936 Barth roaster. That machine pulled them into roasting, and roasting eventually became the core of what Fernwood is. Their hospitality background shapes how they approach the business: consistency, care, and making something people can rely on every day.\u003c\/p\u003e\n\u003cp\u003eFernwood won the Canadian Barista Championship, which validated a bet they had been making from early on: that quality and accessibility do not have to be in conflict. Many people on their team have been with the company long enough to grow from entry-level roles into positions of real responsibility, which says something about how the place is run.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559218077756,"sku":"B2B-fernwood-1976-espresso-2268","price":98.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/CoreBlends_1976Espresso_454g_Web_FrontSide-02_1.jpg?v=1781805503"},{"product_id":"b2b-fernwood-fernwood-blend","title":"Fernwood Blend","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eFernwood Blend draws on coffees from Peru, a country where smallholder farmers typically work plots between 1 and 5 hectares at elevations ranging from 1,400 to 2,000 meters in regions like Cajamarca, Puno, and San Martin. Many of these farmers belong to cooperatives that have formed over the past two decades to give small producers access to export markets and fairer prices they couldn't reach on their own.\u003c\/p\u003e\n\n\u003cp\u003ePeruvian coffee is predominantly washed (meaning the fruit is removed from the bean before drying), which tends to produce a clean, consistent cup. The high-altitude growing conditions slow the development of the coffee cherry, giving the beans more time to build density and flavor. Fernwood selects South American coffees for this blend with consistency in mind, sourcing beans that will hold up across brew methods without requiring any particular skill or equipment from the person making it at home.\u003c\/p\u003e\n\n\u003cp\u003eThe blend is roasted to a medium level, a deliberate choice that keeps it approachable for everyday use whether you're pulling espresso, running it through a drip machine, or making a French press. Fernwood Quality-checks the blend daily to make sure what ends up in the bag is the same coffee every time you order it.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\n\u003cp\u003eFernwood was started in 2007 by Ben and Terra, who came out of the restaurant industry before buying Parsonage Café in Victoria, BC. The café had a 1936 Barth roaster sitting in the back. They started using it, and roasting eventually became the center of what they were building rather than just a side function of running a café.\u003c\/p\u003e\n\n\u003cp\u003eTheir background in hospitality shaped how they think about coffee: it should be consistent, reliable, and good enough that people come back to it every day without thinking twice. That straightforward standard led them to compete seriously, including a Canadian Barista Championship win that showed the approach was working. The same family-run operation has stayed focused on doing fewer things well rather than expanding what they offer.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559218339900,"sku":"B2B-fernwood-fernwood-blend-2268","price":98.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/CoreBlends_FernwoodBlend_454g_Web_FrontSide-01_2.jpg?v=1781805508"},{"product_id":"b2b-fernwood-fernwood-strongback-blend","title":"Strongback Blend","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eStrongback Blend is built from South American coffees roasted to Fernwood's darkest profile. The blend is designed specifically for people who want their coffee bold and unapologetic, something that holds up through cream, sugar, and a rough morning.\u003c\/p\u003e\n\n\u003cp\u003eDark roasts done well require consistent sourcing and precise roasting. Fernwood uses South American beans for this blend because the origin's natural density and low acidity hold up under high heat without turning bitter or flat. Roasting to this level is a deliberate choice, not a default, and the result is a cup with weight and structure rather than char for its own sake.\u003c\/p\u003e\n\n\u003cp\u003eThis is a practical coffee. It's built for everyday use, works across brewing methods, and delivers the same cup every time. The blend format also gives Fernwood room to maintain consistency even as individual harvests shift from season to season.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\n\u003cp\u003eFernwood was founded in 2007 by Ben and Terra, who came out of the restaurant industry before buying Parsonage Café in Victoria, BC. The café came with a 1936 Barth roaster in the back. That roaster changed the direction of the business entirely, and roasting became the core of what Fernwood does rather than a side function.\u003c\/p\u003e\n\n\u003cp\u003eBen and Terra brought a hospitality background to coffee at a time when the two worlds didn't always overlap. They chose to make quality coffee accessible rather than exclusive, including on grocery shelves when that was still considered a compromise. That approach earned them a Canadian Barista Championship win, which backed up the idea that everyday coffee and good coffee don't have to be different things.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559218733116,"sku":"B2B-fernwood-fernwood-strongback-blend-2268","price":98.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/CoreBlends_StrongbackBlend_454g_Web_FrontSide-01.jpg?v=1781805514"},{"product_id":"b2b-fernwood-west-coast-trail-blend","title":"West Coast Trail Blend","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eThis blend is built from two Peruvian coffees, sourced from the high-altitude growing regions that Peru has become known for in specialty coffee. Peru's smallholder farmers typically work plots of 1 to 3 hectares, often at elevations between 1,400 and 2,000 meters, across regions like Cajamarca, San Martín, and Cusco. The high elevation and cooler temperatures slow the development of the coffee cherry, which tends to produce a denser bean.\u003c\/p\u003e\n\n\u003cp\u003ePeruvian coffee is predominantly washed (the fruit is removed from the bean before drying), which contributes to a cleaner, more consistent cup profile. Many producers in Peru have moved toward organic farming practices in recent decades, driven partly by the export market for certified coffees and partly by cooperative programs that provide training in sustainable agriculture. The two coffees in this blend were selected to work together: one contributing body, the other providing a darker roast backbone.\u003c\/p\u003e\n\n\u003cp\u003eFernwood roasts this blend to the lighter side of dark, which is a deliberate choice. Taking a dark-roast blend too far tips it into harsh, ashy territory. Pulling back slightly keeps the body and depth while preserving enough of the bean's natural character to stay interesting in the cup.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\n\u003cp\u003eBen and Terra founded Fernwood in 2007 in Victoria, BC, after backgrounds in restaurant kitchens. Their entry point into coffee was the purchase of Parsonage Café, which came with a 1936 Barth roaster still sitting in the back. That roaster turned out to be the real acquisition. What started as part of running a café became the center of the business.\u003c\/p\u003e\n\n\u003cp\u003eFrom the start, they focused on daily quality control and consistent output over volume or novelty. That approach eventually earned them a Canadian Barista Championship win, which for a roaster prioritizing accessibility over exclusivity, was a meaningful marker. The business has stayed close to its original shape: roasting carefully, building relationships with staff over time, and treating the coffee as something that should reliably improve someone's morning, not impress them.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559219028028,"sku":"B2B-fernwood-west-coast-trail-blend-2268","price":98.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/CoreBlends_WestCoastTrailBlend_454g_Web_FrontSide-01.jpg?v=1781805519"},{"product_id":"b2b-fernwood-mile-zero","title":"Mile Zero Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eMile Zero is Fernwood's house decaf, built on coffees sourced from Peru and processed using the Swiss Water® Process. Swiss Water® removes caffeine without chemical solvents by using water and a carbon filter system to draw caffeine out of the beans while keeping the flavor compounds intact. The result is a decaf that skips the chemical shortcuts most commercial decafs rely on.\u003c\/p\u003e\n\n\u003cp\u003ePeru has become a reliable source for decaf blends because its coffees tend toward sweetness and low acidity, which holds up well through the additional processing step decaffeination requires. Many decafs lose body and complexity in the process, which is why the selection of the base coffee matters as much as the decaffeination method. Fernwood chose Peruvian lots specifically for their balance and how they carry through to the finished cup.\u003c\/p\u003e\n\n\u003cp\u003eMile Zero is roasted to a medium profile, keeping the body round and the finish clean. It's designed as an everyday decaf, not a specialty novelty, meaning it's built for consistency across brewing methods rather than optimized for a single preparation style.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\n\u003cp\u003eBen and Terra started Fernwood in 2007 by purchasing Parsonage Café in Victoria, BC. Both came from restaurant backgrounds, and when they started a family, buying a café was a way to build something lasting while staying grounded at home. The purchase came with a 1936 Barth roaster in the back of the café, and what started as curiosity about that old machine became the center of what Fernwood does.\u003c\/p\u003e\n\n\u003cp\u003eEarly on, Fernwood made a deliberate choice to put coffee on grocery shelves at a time when most specialty roasters avoided it. They roasted in one-pound bags and ran daily quality control to make sure the coffee held up outside the café context. That focus on consistency carried through to a Canadian Barista Championship win, which for them confirmed that making good coffee accessible and making it well weren't competing goals.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"5 lb","offer_id":45559219519548,"sku":"B2B-fernwood-mile-zero-2268","price":93.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/CoreBlends_MileZero_454g_Web_FrontSide-02.jpg?v=1781805525"},{"product_id":"b2b-no6-coffee-co-werka-nensebo","title":"Werka Nensebo","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis coffee comes from nearly 850 smallholder family farmers living near the Kebele village of Werka, in the Nensebo Woreda District of West Arsi, Oromia. Each farmer works an average of 2 to 5 hectares of certified organic coffee at elevations between 1,950 and 2,100 meters. After picking, they transport their cherries directly to Testi Coffee's Nensebo washing station, where processing begins the same day.\u003c\/p\u003e\n\u003cp\u003eAt the washing station, incoming cherries are floated in water to remove any low-density defects before being moved to raised drying beds. Workers rotate the cherries regularly for even drying and sort out any underripe fruit by hand throughout the process. The natural process (where the whole cherry dries around the bean) takes 15 to 18 days depending on weather conditions. The coffee is imported to Canada through Common Goal, an importer focused on building long-term relationships with producers at origin.\u003c\/p\u003e\n\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in Nelson, British Columbia in 2015. They operate as a boutique roastery and tasting bar, with a focus on sourcing from importers who maintain ongoing direct relationships with small farms and cooperatives rather than buying through commodity channels. Farmers are paid above fair trade premiums, which No6 sees as directly tied to continued quality improvement at the farm level.\u003c\/p\u003e\n\u003cp\u003eThey roast in small batches weekly and store green coffee in sealed GrainPro bags in a controlled, low-humidity environment. Every coffee they carry is traceable back to a specific farm or washing station, and they work only with importers who conduct quality checks on moisture, water activity, and sensory evaluation before the coffee ships.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of  No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"5 lb","offer_id":45559220011068,"sku":"B2B-no6-coffee-co-werka-nensebo-2268","price":175.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/ethiopia-werka-nensebo.jpg?v=1781805530"},{"product_id":"b2b-no6-coffee-co-swp-decaf-cocafisa","title":"SWP Decaf Cocafisa","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Salgar Coffee Growers Cooperative, known as Cocafisa, was founded in 1965 by 34 producers in the mountains of southwestern Antioquia, Colombia. Their goal was straightforward: work together to stabilize prices and protect their incomes. Today the cooperative represents nearly 3,000 smallholder farmers growing Castillo and Caturra varieties at 1,100 to 1,300 meters across the steep slopes and river-cut valleys of this region.\u003c\/p\u003e\n\u003cp\u003eCocafisa operates around eight stated values: honesty, transparency, solidarity, responsibility, trust, empowerment, and commitment. These aren't just words on a wall. They shape how the cooperative handles pricing, quality oversight, and long-term planning for its members. The coffee is fully traceable from farm to export and imported into Canada through Common Goal Coffee, which works on direct, ongoing relationships with producers at origin.\u003c\/p\u003e\n\u003cp\u003eThis particular lot has been decaffeinated using the Swiss Water Process. Unlike chemical solvent methods, Swiss Water uses water and activated carbon filters to remove caffeine while keeping the coffee's natural compounds intact. The process removes 99.9% of caffeine and doesn't introduce any foreign substances into the bean. It's the cleanest way to decaffeinate coffee, and it shows in the cup.\u003c\/p\u003e\n\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia. The roastery operates as a boutique operation focused on sourcing specialty-grade coffees from small farms and cooperatives through independent importers who maintain direct, long-term relationships with producers.\u003c\/p\u003e\n\u003cp\u003eNo6 sources exclusively through importers they trust, with quality control built into each step of the supply chain. Green coffee is stored in sealed GrainPro bags in a controlled, low-humidity environment and roasted in small batches. Their sourcing pays above fair trade premiums, which they see as necessary for producers to keep improving their farms and communities over time.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of  No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"1 kg","offer_id":45559220240444,"sku":"B2B-no6-coffee-co-swp-decaf-cocafisa-1000","price":72.0,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559220273212,"sku":"B2B-no6-coffee-co-swp-decaf-cocafisa-2268","price":160.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/swp-decaf-colombia-cocafisa_c123ee39-35e2-4f2a-9ba0-e3c182731907.jpg?v=1781805536"},{"product_id":"b2b-no6-coffee-co-dutra-red-catuai","title":"Dutra - Red Catuai","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Dutra family has been growing coffee in Caputira, Minas Gerais, Brazil for four generations. Starting from a single hectare in the 1950s, they have expanded into a collection of small, interconnected farms in the Matas de Minas region, now planted with millions of coffee trees across varied terrain ranging from 600 to 1,300 meters elevation. The soils are clay-based, and much of the surrounding native forest remains protected.\u003c\/p\u003e\n\u003cp\u003eFazendas Dutra farms using a regenerative organic approach built around agroforestry, where different plant species are grown together to support the soil and local ecosystem. More than 5,000 avocado trees provide shade for the coffee plants and add nutrients to the soil. African mahogany, eucalyptus, bananas, and other fruit trees are planted throughout the farms, attracting beneficial insects and providing habitat for hundreds of bird species and other wildlife. No synthetic pesticides are used.\u003c\/p\u003e\n\u003cp\u003eThis Red Catuai is dried as a full natural, meaning the whole coffee cherry is dried around the bean rather than being removed first. The drying starts in the sun and is finished with mechanical dryers to keep moisture levels consistent across the lot. The green coffee is imported to Canada by Royal Coffee.\u003c\/p\u003e\n\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia. Their sourcing focuses on building long-term relationships with independent importers who work directly with small farms and cooperatives. Producers are paid above fair trade premiums, which No6 sees as a baseline requirement for coffees worth roasting.\u003c\/p\u003e\n\u003cp\u003eThey roast in small batches weekly, storing green coffee in sealed GrainPro bags in a low-humidity environment to protect quality before and after roasting.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of  No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"5 lb","offer_id":45559220600892,"sku":"B2B-no6-coffee-co-dutra-red-catuai-2268","price":165.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/brazil-dutra-red-catuai_0ff8cfa6-8dab-45a9-8878-e2a5dbc0adf4.jpg?v=1781805543"},{"product_id":"b2b-no6-coffee-co-puerta-verde-bourbon-washed","title":"Puerta Verde - Bourbon","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eFinca Puerta Verde has been part of the Zelaya family since 1999. Ricardo Zelaya is a fourth-generation producer based in Antigua, Guatemala, and one of the more recognized names in the country's coffee industry. The farm sits in the Panchoy Valley just outside Ciudad Vieja at 1,520 to 2,000 meters above sea level, on the deep volcanic soils that Antigua is known for. The day-to-day operation is run by Marcos Rompiche, the farm's administrator and a third-generation worker on the land with over 20 years of experience, alongside Israel Yool, the production manager, who has 16 years on the farm. Together they manage 39 hectares, with around 60% planted in Caturra and 20% in Bourbon.\u003c\/p\u003e\n\u003cp\u003eRicardo's team has worked methodically to match the right varieties to the right parts of the farm, accounting for shifts in elevation, microclimate, and soil across the property. On the sustainability side, Gravilea shade trees protect the plants and support local wildlife, and all processing byproducts are repurposed. Coffee pulp goes through worm composting to become humus, and water used in the wet mill is managed through sedimentation tanks and reused where possible.\u003c\/p\u003e\n\u003cp\u003eNo6 Coffee Co. has been buying Ricardo's coffees through importer Common Goal since 2015. Roaster Andy Wilkin had the chance to cup through more than 20 lots from Ricardo's farms at origin, alongside Billy from Common Goal, tasting through offerings from Santa Clara, Pulcal, and Puerta Verde. This Bourbon lot from Puerta Verde stood out for its bright acidity and slight herbal character.\u003c\/p\u003e\n\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia. The roastery was built around a straightforward idea: that relationships throughout the supply chain, between roaster, importer, and producer, are what produce better coffee. They work exclusively with importers who source directly from small farms and cooperatives and maintain long-term ties with the producers they buy from.\u003c\/p\u003e\n\u003cp\u003eOn the sourcing side, No6 focuses on specialty-grade lots where farmers are paid above fair trade premiums. Green coffee is stored in sealed GrainPro bags in a low-humidity environment and roasted in small batches weekly. Their relationship with Ricardo Zelaya and Common Goal spans the full decade they've been in operation.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of  No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"5 lb","offer_id":45559220797500,"sku":"B2B-no6-coffee-co-puerta-verde-bourbon-washed-2268","price":155.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/guatemala-finca-pulcal-bourbon_bf3cb2d8-6075-45cc-a6c1-091debbb4641.jpg?v=1781805548"},{"product_id":"b2b-no6-coffee-co-swp-decaf","title":"SWP Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eSol y Café is a cooperative based in Cajamarca, Peru, working with smallholder farmers across the region. Their member farms sit at elevations ranging from 900 to 2,000 meters above sea level and grow a wide mix of varietals, including Typica, Caturra, Pache, Mundo Novo, Bourbon, Catuai, and Catimor. The cooperative focuses on supporting producers through fair compensation and consistent quality standards, giving farmers a reason to keep improving their processing and growing practices from one harvest to the next.\u003c\/p\u003e\n\u003cp\u003eThis particular lot was selected by the team at Royal Coffee, No6's importer, based on cup profile, physical preparation, and how well the green coffee would hold up through decaffeination. After selection, it goes through the Swiss Water Process (SWP), a chemical-free method that removes caffeine using a water-based solution called Green Coffee Extract (GCE). The GCE is a concentrated mix of coffee solubles that pulls caffeine out of the green beans through osmosis while keeping most of the flavour compounds intact. Once the caffeine is removed, the coffee is re-dried and re-bagged. The GCE gets filtered through carbon filters to remove the caffeine and is then recycled and used again.\u003c\/p\u003e\n\u003cp\u003eThe result is a decaf that starts with traceable, specialty-grade green coffee and goes through a process designed to protect what makes it worth drinking in the first place. No6 stores all their green coffee in sealed GrainPro bags in a low-humidity environment and roasts in small batches, so by the time it reaches you, the coffee has been handled carefully at every step.\u003c\/p\u003e\n\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia, with the goal of making better coffee more accessible while building genuine connections across the supply chain. They operate as a boutique roastery and tasting bar, and their sourcing approach is built around working with importers who maintain long-term direct relationships with the producers they buy from.\u003c\/p\u003e\n\u003cp\u003eThey source exclusively through independent specialty importers and pay above fair-trade premiums, which they see as necessary for the kind of quality and farmer investment they care about. Every coffee they buy is traceable back to a small farm or cooperative, and they roast in small batches on a weekly schedule to keep things fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of  No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"5 lb","offer_id":45559220994108,"sku":"B2B-no6-coffee-co-swp-decaf-2268","price":135.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/swp-decaf-subcsrption.jpg?v=1781805554"},{"product_id":"b2b-no6-coffee-co-forty-five-espresso","title":"Forty-Five","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eForty-Five is a three-country espresso blend built around Brazil Santa Helena (50%), Colombia Cauca Sotara (25%), and Nicaragua Finca Pradera (25%). Each component brings something specific to the cup, and the percentages are set to keep the blend balanced and consistent across seasons.\u003c\/p\u003e\n\u003cp\u003eSanta Helena is a well-known estate in Brazil's Cerrado Mineiro region, producing naturals and pulped naturals at around 1,000 to 1,200 meters. Colombia's Cauca Sotara sits at significantly higher elevations, with smallholder farms in the 1,700 to 2,000 meter range growing washed coffees in a cool, humid climate. Finca Pradera in Nicaragua rounds out the blend with coffees grown in the northern highlands, typically around 1,300 to 1,500 meters. Together, the three origins cover low, medium, and high elevation profiles, giving the blend a wider flavor foundation than any single origin could on its own.\u003c\/p\u003e\n\u003cp\u003eNo6 sources all three components through specialty importers who work directly with farms and cooperatives at origin. Green coffee is sealed in GrainPro bags to protect against moisture during transit and storage, and roasted in small batches on a weekly schedule. The blend is designed to pull well as espresso and hold up with milk, making it a practical choice for home machines and manual espresso setups alike.\u003c\/p\u003e\n\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia. The roastery operates as a small-batch operation, sourcing exclusively through independent specialty importers who have direct, long-term relationships with the farms they work with. Farmers are paid above fair-trade premiums, which No6 sees as a baseline requirement for the quality they want to buy, not an added bonus.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing philosophy centers on traceability and trust at every stage. They work with importers they know, who work with producers they know. Green coffee is stored under controlled, low-humidity conditions and roasted weekly in small batches. It's a straightforward approach, but one that requires ongoing attention to get right.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of  No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"1 kg","offer_id":45559221289020,"sku":"B2B-no6-coffee-co-forty-five-espresso-1000","price":70.0,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559221321788,"sku":"B2B-no6-coffee-co-forty-five-espresso-2268","price":155.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/forty-five-espresso_7f60f69d-8bb3-4f7a-b14e-522afabf3a1c.jpg?v=1781805559"},{"product_id":"b2b-no6-coffee-co-full-city-espresso","title":"Full City","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eFull City is a blend of two origins: 60% from Santa Helena in Brazil and 40% from Carrizal in Guatemala. Both farms sit at elevations suited to slow cherry development, which tends to concentrate sugars and produce a more stable, consistent cup. The blend is built for espresso, but works just as well through a batch brewer.\u003c\/p\u003e\n\n\u003cp\u003eNo6 sources exclusively through specialty importers who handle green coffee in GrainPro bags and track moisture levels and water activity from origin through arrival. Each importer works directly with the farms they buy from, which gives No6 visibility into how the coffee was dried, stored, and handled before it reaches the roastery. Lots are evaluated through cupping before purchase, and any coffee showing signs of quality issues gets cut before it moves forward.\u003c\/p\u003e\n\n\u003cp\u003eThe Full City roast is designed to be reliable and repeatable. No6 describes it as a workhorse: something a cafe can pull day after day without fussing over variables, and something a home espresso user can dial in without much trouble. Roasting happens weekly in small batches, with orders going out on Wednesdays to keep coffee as fresh as possible when it arrives.\u003c\/p\u003e\n\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\n\u003cp\u003eNo6 Coffee Co. started in 2015 in Nelson, British Columbia. The roastery operates as both a roasting operation and a tasting bar, with a focus on making specialty coffee approachable for people who want to learn more about what they're drinking.\u003c\/p\u003e\n\n\u003cp\u003eTheir sourcing runs through independent importers who maintain long-term relationships with small farms and cooperatives. No6 pays above fair trade premiums across their lineup, and the price variation across their single origin offerings reflects differences in what was paid at origin. Green coffee is stored in sealed GrainPro bags in a low-humidity environment, and roasted in small batches each week.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of  No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"1 kg","offer_id":45559221911612,"sku":"B2B-no6-coffee-co-full-city-espresso-1000","price":70.0,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559221944380,"sku":"B2B-no6-coffee-co-full-city-espresso-2268","price":155.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/full-city-espresso.jpg?v=1781805564"},{"product_id":"b2b-no6-coffee-co-rabbit-hole","title":"The Rabbit Hole","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Rabbit Hole is a 50\/50 blend of two coffees: one from Cauca Sotara in Colombia, and one from Finca Pradera in Nicaragua. Cauca Sotara sits in southwestern Colombia, where farms typically run between 1,800 and 2,200 meters. Finca Pradera is a single estate in Nicaragua's northern highlands, grown at elevations around 1,200 to 1,500 meters. Putting the two together gives the blend a balance that neither origin would hit on its own.\u003c\/p\u003e\n\u003cp\u003eNo6 sources both components through independent specialty importers who work directly with small farms and cooperatives. Green coffee is sealed in GrainPro bags at origin to protect moisture levels during transit, then stored under controlled conditions at the roastery before being roasted in small batches. The blend is designed to work across brewing methods, from pour-over and French press to espresso, without needing to dial in dramatically differently for each.\u003c\/p\u003e\n\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia. The roastery operates out of a tasting bar in Nelson's town center, where the focus is on sourcing traceable, specialty-grade coffee from small farms and cooperatives through importers with long-standing direct relationships at origin. Farmers receive premiums above fair trade rates, which No6 sees as a direct link between what's paid and the quality of what ends up in the bag.\u003c\/p\u003e\n\u003cp\u003eNo6 roasts weekly in small batches and has run a reusable jar and container program since opening, keeping single-use packaging out of the supply chain wherever possible. Their green coffee is stored in sealed GrainPro bags in a low-humidity environment, and lots are evaluated through standard cupping protocols before roasting.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of  No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"1 kg","offer_id":45559222173756,"sku":"B2B-no6-coffee-co-rabbit-hole-1000","price":70.0,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559222206524,"sku":"B2B-no6-coffee-co-rabbit-hole-2268","price":155.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/the-rabbit-hole-blend.jpg?v=1781805569"},{"product_id":"b2b-no6-coffee-co-the-portal","title":"The Portal","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eSanta Helena is a large family-owned farm in São Paulo state, Brazil, operating across the Mogiana plateau at around 1,100 to 1,300 meters. The farm has been producing coffee for decades and is known for its consistent, well-processed naturals. Natural processing in Brazil means the whole cherry is dried in the sun with the fruit still intact, which typically produces heavier-bodied, sweeter coffees compared to washed lots.\u003c\/p\u003e\n\n\u003cp\u003eThe Ethiopia component comes from Gigesa, a washing station in the Gedeo zone of southern Ethiopia. Gedeo is a densely farmed region where smallholder farmers, many tending less than a hectare each, deliver ripe cherries to centralized stations for processing. At Gigesa, the cherries are dried on raised beds as naturals rather than being pulped and washed, which is less common for Ethiopian stations historically associated with the washed process. Raised bed drying allows for better airflow and more even drying than drying directly on the ground.\u003c\/p\u003e\n\n\u003cp\u003eThe Portal blends 75% Santa Helena with 25% Gigesa. Brazil provides the body and sweetness; Ethiopia adds fruit complexity and aromatic lift. Both lots are natural process, which keeps the flavor profile consistent even though they come from very different origins and growing conditions.\u003c\/p\u003e\n\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia. The roastery operates as a small tasting bar and roasting operation in the city's downtown core, with a clear focus on traceable, specialty-grade green coffee sourced through importers who work directly with farms and cooperatives.\u003c\/p\u003e\n\n\u003cp\u003eNo6 stores all green coffee in sealed GrainPro bags in a low-humidity environment and roasts in small batches each week. They source exclusively through independent importers they know personally, prioritizing long-term relationships with producers over spot purchases. Every lot goes through standard specialty quality checks, including moisture analysis and sensory evaluation, before it reaches the roastery.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of  No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"1 kg","offer_id":45559222403132,"sku":"B2B-no6-coffee-co-the-portal-1000","price":70.0,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559222435900,"sku":"B2B-no6-coffee-co-the-portal-2268","price":155.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/the-portal-blend.jpg?v=1781805575"},{"product_id":"b2b-no6-coffee-co-nouveau-espresso","title":"Nouveau","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eNouveau is a three-origin espresso blend built from farms in Brazil, Guatemala, and Ethiopia. The Brazilian component comes from Santa Helena, a farm in the Cerrado Mineiro region known for its consistent, low-altitude production at around 1,000 meters. Guatemala's share is sourced from Carrizal, a producer in Huehuetenango farming at elevations between 1,600 and 1,900 meters on steep, mineral-rich slopes. The Ethiopian portion comes from Gigesa, a washing station in the Sidama zone that works with smallholder farmers delivering cherry from plots averaging 1 to 2 hectares each.\u003c\/p\u003e\n\n\u003cp\u003eThe blend combines both natural and washed processing. In natural processing, coffee cherries are dried whole with the fruit intact, which draws sugars into the bean over several weeks. Washed processing removes the fruit before drying, which tends to produce a cleaner cup. Using both methods across the three origins gives the blend a layered character without leaning too far in one direction. No6 works exclusively with specialty importers who track moisture content and water activity at origin and on arrival, and store green coffee in sealed GrainPro bags under controlled humidity before roasting.\u003c\/p\u003e\n\n\u003cp\u003eThe 40\/30\/30 split between Brazil, Guatemala, and Ethiopia was designed to work both as a straight black espresso and with milk. No6 roasts in small weekly batches to keep the coffee fresh from roast to bag.\u003c\/p\u003e\n\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia. The roastery was built around the idea that good relationships across the supply chain, between importers, producers, and farmers, are what separate consistently good coffee from inconsistent commodity buying. They work with importers who maintain long-term direct relationships with the farms they source from, and they pay above fair-trade premiums to encourage producers to keep improving quality at the farm level.\u003c\/p\u003e\n\n\u003cp\u003eEvery coffee they buy is traceable back to a specific farm or cooperative. Green coffee is stored in sealed GrainPro bags in a low-humidity environment and roasted in small batches each week. Their sourcing covers a range from approachable everyday drinkers to more unusual single origins, and the blend lineup reflects that same range of intent.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of  No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"1 kg","offer_id":45559222599740,"sku":"B2B-no6-coffee-co-nouveau-espresso-1000","price":70.0,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559222632508,"sku":"B2B-no6-coffee-co-nouveau-espresso-2268","price":155.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/nouveau-espresso_caf37b41-4e6e-413b-9310-d8c03330192b.jpg?v=1781805581"},{"product_id":"b2b-no6-coffee-co-backcountry-espresso","title":"Backcountry","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eBackcountry is a three-origin espresso blend drawing from Brazil, Colombia, and Papua New Guinea. The Brazilian component comes from Santa Helena, a well-known estate in the Cerrado or Sul de Minas regions with a long history of consistent, high-volume specialty production. The Colombian component is sourced from Cauca Sotara, a mountainous municipality in southwestern Colombia where smallholder farmers typically work plots at elevations between 1,600 and 2,000 meters. Papua New Guinea's Nebilyer Valley, in the Western Highlands Province, rounds out the blend, with farms sitting between 1,500 and 1,800 meters in a region that began producing specialty coffee in the mid-20th century.\u003c\/p\u003e\n\n\u003cp\u003eBlending across three countries is a deliberate choice for espresso. Each origin anchors a different part of the cup: Brazil tends to provide body and low-acid foundation, Colombian highlands add structure and brightness, and PNG Nebilyer contributes a wilder, more distinctive character that sets this blend apart from more conventional South American-only espressos. The blend is designed to stay consistent across seasons, with No6 able to swap in comparable lots from each region when harvests shift.\u003c\/p\u003e\n\n\u003cp\u003eNo6 sources exclusively through specialty importers who apply moisture content analysis, water activity measurements, and sensory evaluation to every lot before it ships. Green coffee is stored in sealed GrainPro bags in a low-humidity environment and roasted in small batches, which keeps the coffee fresh and reduces the risk of quality degradation between roast and delivery.\u003c\/p\u003e\n\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia, with a tasting bar and roastery operating out of the same space. Nelson is a small city in the Kootenay region, and No6 has built its identity around the community there, running a no-single-use-cup policy and a returnable glass jar program for local customers who want to cut down on packaging waste.\u003c\/p\u003e\n\n\u003cp\u003eTheir sourcing runs through independent importers who work directly with small farms and cooperatives, and No6 pays above fair trade premiums to encourage farmers to reinvest in their processing and facilities. The relationship they describe is a full chain: roaster to importer to producer, with each link accountable to the next.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of  No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"1 kg","offer_id":45559223025724,"sku":"B2B-no6-coffee-co-backcountry-espresso-1000","price":70.0,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559223058492,"sku":"B2B-no6-coffee-co-backcountry-espresso-2268","price":155.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/backcountry-espresso_fccf3078-1198-4c67-896d-3b7a4c4a6b3f.jpg?v=1781805587"},{"product_id":"b2b-ethica-coffee-roasters-ethiopia-agaro-gera-washed-espresso","title":"Ethiopia Agaro Gera Washed Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eDjimma is one of Ethiopia's largest coffee-growing regions, home to the Oromo people, one of the country's oldest and most populous groups. This lot comes from the Gera district, which sits at 1,850 meters. Getting there from Addis Ababa takes a 40-minute regional flight to Djimma, then a four-hour drive. The coffee grows as Ethiopia landraces, the wild and semi-wild varieties native to the country's forests.\u003c\/p\u003e\n\u003cp\u003eFarmers live no more than 20 minutes from the washing station and bring their cherries in by motorcycle, horse, or donkey to nearby collection centers. They intercrop coffee with native shade trees like banana, which help feed the soil, and collection centers turn leftover cherry waste into organic compost that goes back to the producers. At the central station, the coffee ferments in cement tanks for 48 to 72 hours, then dries under parabolic covers for up to 10 days depending on the weather.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eThe name Ethica comes from Spinoza's Ethica Ordine Geometrico Demonstrata, a 17th-century philosophical work about aligning actions with reason and virtue. That framing guides how the Toronto-based roaster approaches sourcing: they look for green coffee they can stand behind and try to tell the story behind each lot rather than letting it disappear into a generic blend.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"1 kg","offer_id":45559223255100,"sku":"B2B-ethica-coffee-roasters-ethiopia-agaro-gera-washed-espresso-1000","price":69.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/gera_250g.png?v=1781805592"},{"product_id":"b2b-ethica-coffee-roasters-kenya-ruarai-aa-washed","title":"Kenya Ruarai AA Washed","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Ruthaka Farmers Cooperative Society operates a washing station in the Ruarai community of Nyeri, Kenya, on the western slopes of Mount Kenya. The cooperative has around 600 members who together produce approximately 280 tons of coffee cherry each year. Their farms sit between 1,600 and 1,800 meters above sea level on red volcanic soils, with most plots ranging from one to two hectares. The name Ruarai comes from Kikuyu, meaning \"place of rocks,\" after the rocky river that runs alongside the washing station near the Gakindu open-air market.\u003c\/p\u003e\n\u003cp\u003eProcessing starts the same day cherries are picked and delivered to the station. Workers sort the cherries by hand before pulping, separating ripe red fruit from anything underripe, overripe, or defective. The selected cherries go through wet processing using clean water, which is recirculated and then directed to evaporation and seepage pits rather than released as waste. After fermentation and washing, the parchment coffee dries in the sun before moving to a dry mill for secondary processing. The main harvest runs after the long rains, which fall between April and June.\u003c\/p\u003e\n\u003cp\u003eThe community around Ruarai faces real economic pressure. Education costs are a barrier for many families, and a lot of young people have left for cities in recent years. That pattern is starting to shift, though. Rising coffee prices are giving some younger members a reason to stay on the land and keep farming, which is a meaningful change for communities that have seen a lot of outmigration over the past generation.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eEthica Coffee Roasters takes its name from Spinoza's \u003cem\u003eEthica Ordine Geometrico Demonstrata\u003c\/em\u003e, a philosophical text about aligning actions with reason and virtue. That framing carries into how they approach sourcing: they work directly with producers, share the stories behind each farm or cooperative, and treat those relationships as central to what they do, not incidental to it.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing focuses on specialty green coffee, selected with attention to how it was grown and processed. The Kenya Ruarai is their first new-season Kenyan release, roasted for filter brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"1 kg","offer_id":45559223386172,"sku":"B2B-ethica-coffee-roasters-kenya-ruarai-aa-washed-1000","price":77.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/ruarai_250g.png?v=1781805597"},{"product_id":"b2b-ethica-coffee-roasters-burundi-bavyeyi-washed","title":"Burundi Bavyeyi Washed","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eJNP Coffee was founded by Jeanine Niyonzima-Aroian, and this particular coffee carries personal weight for her. Ngozi Province is where her mother grew up, and as a child her mother helped the family harvest coffee cherries to pay for school fees. The name \"Bavyeyi\" comes from that story: in Kirundi, the local language of Burundi, it means \"parents.\" The coffee is grown at 1,800 meters above sea level, an elevation that Ngozi's remote areas are known for producing quality coffee from.\u003c\/p\u003e\n\u003cp\u003eJNP Coffee sources from a cooperative with around 2,000 members, many of them Muslim women. The cooperative runs its own washing station, where cherries are processed using the washed method: the fruit is removed before drying, which produces a cleaner, more consistent cup. JNP Coffee's own Q-grader (a certified professional trained to evaluate coffee quality) has made multiple trips to the washing station to work directly with farmers on improving growing and processing practices.\u003c\/p\u003e\n\u003cp\u003eThe variety is Red Bourbon, one of the older coffee plant varieties, which is widely grown across Burundi and known for its consistent quality at high elevations. Red Bourbon tends to produce smaller yields than newer varieties, so farmers who grow it are generally prioritizing cup quality over volume.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eEthica Coffee Roasters is based in Toronto and takes its name from the 17th-century philosopher Spinoza's \"Ethica Ordine Geometrico Demonstrata,\" a work about aligning actions with reason and virtue. That framing shapes how the roastery approaches sourcing: they look for coffees with traceable producer stories and treat those stories as part of what they're delivering to the customer.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing focuses on specialty-grade green beans, and they put consistent attention into how the coffee is handled after it's bought, through roasting and brewing approach. The connection to producers like Jeanine Niyonzima-Aroian and JNP Coffee reflects a preference for relationships where the people behind the coffee are known, not anonymous.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"1 kg","offer_id":45559223877692,"sku":"B2B-ethica-coffee-roasters-burundi-bavyeyi-washed-1000","price":69.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/bavyeyi_250g_1.png?v=1781805601"},{"product_id":"b2b-ethica-coffee-roasters-ethica-decaf-sugarcane-washed","title":"Ethica Decaf - Colombia Cauca EA Sugarcane","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eCauca sits in Colombia's southwest, a department shaped by Afro-Colombian, indigenous, and smallholder farming communities. Plots here are small, and farmers grow varieties like Castillo, Caturra, and Colombia at elevations around 2,100 meters. That altitude slows the development of the coffee cherry, which tends to concentrate flavor in the bean before it's harvested.\u003c\/p\u003e\n\u003cp\u003eThis coffee is decaffeinated using the EA sugarcane process, which is one of the cleaner methods available. It starts with fermented sugarcane molasses, which is used to produce ethanol. That ethanol is combined with acetic acid to form ethyl acetate (EA), a naturally occurring compound also found in fruit, wine, and beer. Green beans are steamed to open up their structure, then washed with EA to draw out the caffeine. The EA itself has a mild, sweet aroma and leaves no meaningful residue in the finished coffee. Sugarcane is a locally abundant crop in Colombia, which makes the process a practical fit for the region.\u003c\/p\u003e\n\u003cp\u003eEthica roasts this coffee to work as both a filter brew and an espresso, so it's flexible depending on how you like to make coffee at home. The two-week rest period after roasting gives the coffee time to settle before it's at its best.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eEthica Coffee Roasters is based in Vancouver, BC. The name comes from Spinoza's \u003cem\u003eEthica Ordine Geometrico Demonstrata\u003c\/em\u003e, a philosophical text about aligning actions with reason and virtue. That's not just branding: the name reflects how Ethica approaches sourcing, with a focus on ethical partnerships and transparency about where their coffee comes from and who grew it.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing philosophy centers on specialty-grade green beans and telling the stories of the farmers behind them. Roasting and brewing are treated as extensions of that same care rather than separate concerns.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"1 kg","offer_id":45559224041532,"sku":"B2B-ethica-coffee-roasters-ethica-decaf-sugarcane-washed-1000","price":68.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/decaf_250g_57f1cb5b-886b-45b4-8773-33d921b49048.png?v=1781805605"},{"product_id":"b2b-ethica-coffee-roasters-vantage-espresso-colombia-washed","title":"Vantage Espresso - Colombia Washed","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis coffee comes from smallholder farmers in Nariño, one of Colombia's southern departments that borders Ecuador. Farms here sit between 1,700 and 2,100 meters above sea level, some of the highest growing elevations in the country. At that altitude, cooler temperatures slow the development of the coffee cherry, which gives producers more time to pick at peak ripeness.\u003c\/p\u003e\n\u003cp\u003eThe coffee is a field blend, meaning it's made up of multiple varieties grown together on the same farms rather than a single isolated variety. After harvest, the beans are washed processed, where the fruit is removed and the coffee ferments briefly in water before being dried. This method tends to produce a cleaner, more consistent cup compared to natural or honey processing, which is part of why it works well as a base for espresso drinks.\u003c\/p\u003e\n\u003cp\u003eEthica lists this as their preferred washed espresso from Central or South America, rotating the specific lot seasonally while keeping the profile consistent. It's built to pull well in a range of espresso drinks, not just straight shots.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eEthica Coffee Roasters is based in Toronto and takes its name from Baruch Spinoza's philosophical work, Ethica Ordine Geometrico Demonstrata. The idea is that how a business acts should align with its values, not just in sourcing but across the whole chain from farmer to cup. Their team focuses on sourcing specialty green beans and sharing the stories behind where the coffee comes from.\u003c\/p\u003e\n\u003cp\u003eTheir roasting approach is guided by respect for the raw material. They source hand-picked specialty greens and treat the process of getting from green bean to roasted coffee as something worth doing carefully rather than quickly.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"1 kg","offer_id":45559224205372,"sku":"B2B-ethica-coffee-roasters-vantage-espresso-colombia-washed-1000","price":63.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/vantage_250g_a2bea638-5ad4-42b1-aa64-e142dd9f55b6.png?v=1781805609"},{"product_id":"b2b-ethica-coffee-roasters-colombia-el-sendero-mosto-washed","title":"Colombia El Sendero Mosto Washed","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eAndrés Martinez grew up in Colombia's coffee-growing regions and trained as a biochemical engineer before returning to work in coffee full time. He now owns two farms in Cauca and runs cherry collection points across Nariño and Cauca, where producers bring their fruit to be processed under consistent, controlled conditions. El Sendero, the farm this coffee comes from, sits at 2,000 meters above sea level in Aponte, Nariño, and grows the Caturra variety.\u003c\/p\u003e\n\n\u003cp\u003eThe processing here is called mosto washed, and the mosto part refers to active fermentation liquid that Andrés adds to the tanks. After hand-harvesting and floating the cherries to sort out lower-density fruit, he ferments them whole in closed tanks with that active mosto for 48 hours. The cherries are then depulped (the skin and fruit removed) and fermented again in closed tanks for another 24 hours. After fermentation, the coffee dries on raised beds in three stages, with sun exposure increasing every five days over a 15-day total drying period. Andrés's background in biochemical engineering shapes how he approaches fermentation: the process is intentional and measurable, not something left to chance.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\n\u003cp\u003eEthica Coffee Roasters takes its name from the 17th-century philosopher Spinoza's \u003cem\u003eEthica Ordine Geometrico Demonstrata\u003c\/em\u003e, a work about aligning actions with reason and values. That framing carries into how they source: they look for relationships with producers and try to tell the stories behind the farms they work with, rather than treating origin as a label.\u003c\/p\u003e\n\n\u003cp\u003eTheir sourcing focuses on hand-picked specialty green coffee, and their roasting approach is built around letting the natural qualities of each bean come through rather than imposing a house style across the board.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"1 kg","offer_id":45559224401980,"sku":"B2B-ethica-coffee-roasters-colombia-el-sendero-mosto-washed-1000","price":77.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/sendero_250g.png?v=1781805614"},{"product_id":"b2b-ethica-coffee-roasters-ethica-filter","title":"Ethica Filter","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eCachoeira is a family farm in Carmo do Paranaíba, in Brazil's Cerrado Mineiro region, run by the Barbosa family across four generations. Danilo Barbosa's great-grandfather Elias first started growing coffee, passing the operation down through Claudio Barbosa de Paula and then Jairo Barbosa de Paula. Today Danilo runs the farm alongside his sons Vítor Marcelo and Sergio Ricardo, with a team of ten people total, including his wife and daughter-in-law. The farm sits at 1,100 meters in Cerrado Mineiro, a region with sharply defined dry and wet seasons that concentrate sugars and slow fruit development on the tree.\u003c\/p\u003e\n\u003cp\u003eRed Catuai is the variety grown here, a hybrid developed in Brazil in the 1940s known for its productivity and resilience. Cachoeira uses natural processing, meaning the whole coffee cherry is dried intact around the seed. This lets the fruit dry slowly and impart its sugars directly into the bean over several weeks. The Barbosa family runs a quality control team that tracks every step of production from individual trees through to the warehouse, keeping a close record of what happens at each stage.\u003c\/p\u003e\n\u003cp\u003eCerrado Mineiro's dry season plays a direct role in the quality of the harvest. Low humidity and cooler temperatures during drying reduce the risk of fermentation defects and help the coffee dry evenly. The region's flat topography also makes selective harvesting and sorting more consistent than in steeper growing areas.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eEthica Coffee Roasters was founded in Toronto, taking its name from the seventeenth-century philosopher Baruch Spinoza's work Ethica Ordine Geometrico Demonstrata, a text about aligning actions with reason and ethics. That framing carries through to how they source: the team focuses on traceable green coffee with documented farmer relationships, treating the story behind each lot as part of what they're offering.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing approach prioritizes hand-selected specialty green coffee, and they share producer information alongside each offering rather than keeping the supply chain anonymous. The Ethica Filter is their house filter roast, designed to be approachable and consistent for everyday home brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"1 kg","offer_id":45559224533052,"sku":"B2B-ethica-coffee-roasters-ethica-filter-1000","price":57.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/filter_250g_a891b0f9-d794-4423-90a6-2b8081c2a207.png?v=1781805618"},{"product_id":"b2b-ethica-coffee-roasters-ethica-espresso","title":"Ethica Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eCachoeira Farm has been in the Barbosa family for over a century. Danilo Barbosa's great-grandfather, Elias Barbosa, started growing coffee, and the farm has passed through four generations since then. Today, Danilo runs it alongside his sons Vítor Marcelo and Sergio Ricardo, with his wife, father, and daughter-in-law all involved in the day-to-day. Their office is in Carmo do Paranaíba, in the state of Minas Gerais, and the farm team is made up of ten people. The coffee is a Red Catuai variety, grown at 1,100 meters in the Cerrado Mineiro region.\u003c\/p\u003e\n\u003cp\u003eCerrado Mineiro has a sharp dry season, which drops both humidity and temperature during the final stages of the growing period. This helps concentrate sugars in the cherry before harvest. The Barbosa family uses a natural process (the whole cherry dries around the bean rather than being removed first), which takes longer but is central to the farm's approach. A dedicated quality control team tracks the coffee at every stage, from the tree to the warehouse, under a full traceability program.\u003c\/p\u003e\n\u003cp\u003eThis coffee comes to Ethica through their partnership with green bean importer Orange Brown. It is roasted for espresso and works well both straight and with milk.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eEthica Coffee Roasters takes its name from Spinoza's Ethica Ordine Geometrico Demonstrata, a philosophical work about aligning actions with reason and virtue. That framing is deliberate: the roastery treats sourcing as something that carries responsibility, not just preference, putting the stories of individual farmers at the center of how they talk about their coffees.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing focuses on hand-selected specialty green beans, and they work with importers like Orange Brown to maintain close ties to specific farms and producers. The goal is to keep the chain short enough that the people who grew the coffee remain part of the picture.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"1 kg","offer_id":45559224827964,"sku":"B2B-ethica-coffee-roasters-ethica-espresso-1000","price":57.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/espresso_250g_2.png?v=1781805623"},{"product_id":"b2b-phil-sebastian-wilson-alba-pink-bourbon","title":"Wilson Alba Pink Bourbon","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eWilson Alba has farmed Finca Sierra Morena in Palestina, Huila with his brother Jose for 17 years. The farm covers about eight hectares, with roughly half planted in coffee. Palestina sits in the southern part of Huila and is one of the few pockets in Colombia where farmers still grow older coffee varieties under shade trees, without the heavy agrochemical use that became common across the country after the 1980s Colombian marketing push reshaped how most producers farm.\u003c\/p\u003e\n\u003cp\u003eThis Pink Bourbon lot went through a double anaerobic fermentation before being fully washed and dried on raised beds. Wilson fermented the coffee for 30 hours in cherry form in a sealed barrel, then depulped it and fermented it again in the same barrel in mucilage form (with the fruit skin removed but the sticky layer still on) for another 30 hours. After the second fermentation, he washed the coffee completely clean. This two-stage process is intensive for a small lot, but it works particularly well with Pink Bourbon. Despite what the name suggests, Pink Bourbon is not a hybrid of Red and Yellow Bourbon. Genetic testing has confirmed it actually traces back to an Ethiopian landrace variety, which is part of why it tends to cup differently from other Colombian coffees.\u003c\/p\u003e\n\u003cp\u003eThis is a single daylot from Wilson's August harvest, selected by Phil and Sebastian for their Spotlight series. It is roasted as an omniroast, meaning it is optimized for filter brewing.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil and Sebastian in Calgary, Canada in 2007. Phil came in with an engineering background and applied it directly to the roasting operation, designing a custom roasting machine and writing software that runs across the business. Sebastian focuses on sourcing trips to Central and South America to buy green coffee directly from producers.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing approach is built around paying above the industry average for green coffee and investing in projects at origin. Sebastian travels to buy coffee in Latin America while Phil handles Africa, and both are involved in quality control from the green coffee stage through to the roast.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2 lb","offer_id":45559225352252,"sku":"B2B-phil-sebastian-wilson-alba-pink-bourbon-907","price":99.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/WilsonAlbaPB.webp?v=1781805627"},{"product_id":"b2b-phil-sebastian-sure-thing","title":"Sure Thing","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe coffee in Sure Thing comes from a small group of producers in the El Cielito and El Cedral regions of Honduras, farming between 1,500 and 1,800 meters. The group includes Margarito, Kevin, Roselis, and Evin Herrera, Wilmer, Eduard, and Donaldo Dubon, Antonio Martinez, and Pedro Moreno, among others. They grow Pacas, Bourbon, and Yellow Catuaí across small family plots concentrated in the same mountain corridor.\u003c\/p\u003e\n\u003cp\u003eEl Cielito was the first coffee region Phil visited when he traveled to Honduras in 2011. The area has a long track record, with several farms placing in the top 10 of the Cup of Excellence multiple times. The coffees are fully washed using traditional fermentation tanks, a process that involves soaking the depulped coffee in water to remove the remaining fruit layer before drying.\u003c\/p\u003e\n\u003cp\u003eSure Thing is built from many individual micro-lots, some under 200 pounds of green coffee each. Phil cups them separately and groups lots by growing area and varietal so the bean density stays consistent across the blend. That consistency matters at the roaster: beans with mismatched densities roast unevenly, which pulls the cup in directions nobody wants. Combining complementary lots this way also produces a more balanced result than any single tiny lot would on its own, and gives the coffee a longer window on the menu than a single small lot ever could.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in Calgary in 2007. Phil came in with an engineering background and built a custom roasting machine from scratch, writing the software that runs it. Sebastian's focus has been on the business and cafe side, while also traveling to Central and South America to buy green coffee directly from producers.\u003c\/p\u003e\n\u003cp\u003eBoth founders travel to origin to source coffee themselves. Phil covers Africa; Sebastian covers Latin America. They pay above the industry average for green coffee and put money into projects on the ground at origin, which is how relationships with producers like those in El Cielito get built and maintained over time.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559225483324,"sku":"B2B-phil-sebastian-sure-thing-1134","price":81.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SureThing250web.webp?v=1781805631"},{"product_id":"b2b-phil-sebastian-lolly-drop-espresso","title":"Lolly Drop Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eJose Martinez grew up on a coffee farm in Pitalito, Colombia, learned the trade from his father, and then left at 16 to spend over a decade driving long-haul buses. Eventually he came back, bought the farm from his dad, and started over. Phil \u0026amp; Sebastian's Sebastian first met Jose in October 2014 while cupping coffees in Pitalito. With half an hour before he had to leave for the airport, Jose jumped on his motorbike and returned 29 minutes later with four green coffee samples. Days later, back in Calgary, Phil and Sebastian tasted those samples and committed to buying Jose's entire harvest.\u003c\/p\u003e\n\n\u003cp\u003eSince 2015, Jose and his wife Francy have run the farm together and rebuilt it almost entirely. They grow Caturra, Pink Bourbon, and Ethiopia Heirloom varieties, keeping trees well-spaced and under natural shade. At harvest, they use a Brix meter to guide pickers toward optimally ripe cherries. Fermentation follows a two-stage process: 36 hours of anaerobic (sealed, oxygen-free) fermentation in whole cherry form, then 36 to 40 hours in an open tank. pH meters mark the end points. After washing, the coffee dries in a large shaded structure Jose built himself, fitted with a curtain system to manage airflow precisely. When Sebastian first visited and suggested Jose improve his drying setup, Jose had the infrastructure built within a few months.\u003c\/p\u003e\n\n\u003cp\u003eThe farm sits in Huila, one of Colombia's most respected coffee-growing regions, at elevations that support the slow cherry development that comes through clearly in the cup. Phil \u0026amp; Sebastian have bought from Jose and Francy every year since 2015.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in 2007 in Calgary, Canada. Phil came from an engineering background and designed the roastery's custom roasting machine, including the software that runs it. Sebastian's focus has been on the business and cafe side, along with buying green coffee in Central and South America. Both travel to origin to buy coffee directly.\u003c\/p\u003e\n\n\u003cp\u003ePhil \u0026amp; Sebastian pay well above the industry average for green coffee and invest in on-the-ground projects at origin. The relationship with Jose and Francy Martinez is a good example of how that works in practice: a decade-long partnership that started with a motorbike, four coffee samples, and a 29-minute deadline.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559225712700,"sku":"B2B-phil-sebastian-lolly-drop-espresso-1134","price":92.7,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/LollyDropEspresso250g_c6fbc68c-a523-4ad1-9047-adc394aca9e1.webp?v=1781805636"},{"product_id":"b2b-phil-sebastian-candy-cloud-espresso","title":"Candy Cloud Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eMi Finquita, which translates to \"My Little Farm,\" is a family operation run by Ratibor Hartmann, his wife Tessie, and their children Yessie and Ratibor Jr. in the Pozos region of Panama. Ratibor and Tessie purchased the land in 2015 and planted Caturra, Bourbon, Maragogype, Geisha, and Typica. The farm began producing coffee in 2020. Pozos has become one of Panama's fastest-growing coffee regions, alongside well-known farms like Ninety Plus Gesha Estates and Finca Deborah.\u003c\/p\u003e\n\u003cp\u003eWhen Phil first started buying from the Hartmanns in 2011, their farms sat at lower elevations with more common varieties. Mi Finquita changed that. With higher-elevation land and new plantings, the farm's quality has climbed steadily each year. Their Geisha placed third at the 2021 Best of Panama competition in its very first year of production, then placed fourth again in 2022. Ratibor has also been experimenting with modified processing methods and controlled drying environments, including dark rooms, which influence how the coffee develops after harvest.\u003c\/p\u003e\n\u003cp\u003ePhil visits Panama at least once a year and has maintained a close relationship with Ratibor since they first met in 2011. They talk coffee weekly. That ongoing connection means Phil sees each change at the farm as it happens, from new varietals and land acquisitions to shifts in how the coffee is processed and dried.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in 2007 in Calgary, Canada. Phil came in with an engineering background, which he put to use designing a custom roasting machine and building software that runs everything from order fulfillment to coffee menus. Sebastian's focus has been on the cafe side of the business and buying green coffee in Central and South America, including the Hartmann relationship that brought this coffee to the lineup.\u003c\/p\u003e\n\u003cp\u003eBoth founders travel directly to origin to buy green coffee, and they pay above the industry average for it. The goal is straightforward: if the people growing the coffee are supported and thriving, the quality of what ends up in your cup reflects that.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559225942076,"sku":"B2B-phil-sebastian-candy-cloud-espresso-1134","price":99.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/CCMFTN250.webp?v=1781805641"},{"product_id":"b2b-phil-sebastian-jungle-berry","title":"Jungle Berry","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eJuan Jimenez is a second-generation coffee farmer who has been running Finca Buena Vista since 1980. His farm sits in Palestina, a small region at the southern end of Huila, Colombia. While much of Colombia shifted toward high-density, high-yield farming in the 1980s, Palestina held onto the older varieties and shade-grown methods that built Colombia's original coffee reputation. Juan grows Caturra, Pink Bourbon, Red Bourbon, and Typica on his farm.\u003c\/p\u003e\n\u003cp\u003eThis lot is a Pink Bourbon that went through a two-stage fermentation process. First, the whole cherries fermented anaerobically (sealed, without oxygen) for 48 hours. Then the coffee was depulped and fermented a second time in traditional barrels in its mucilage (the sticky layer surrounding the bean) for another 40 hours, before being fully washed and dried. The cooler temperatures at Finca Buena Vista naturally extend fermentation times, and Phil and Sebastian credit those longer windows as a consistent driver of better flavour.\u003c\/p\u003e\n\u003cp\u003eJuan's wife, Leydi, runs the detail work at the farm. Phil and Sebastian note that her attention to cleanliness, hygiene, and processing timelines is unusually high. Phil and Sebastian have been buying from Juan since 2020, purchasing his Pink Bourbon, Red Bourbon, Colombia, and Caturra lots regularly. Finca Buena Vista sits next door to Jose Martinez, another long-term producer in Phil and Sebastian's sourcing network.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in 2007 in Calgary, Canada. Phil came from an engineering background and designed their roasting equipment himself, also writing the software that runs their roasting and order operations. Sebastian focuses on sourcing green coffee from Central and South America and managing the business side. Both travel to origin to buy coffee directly.\u003c\/p\u003e\n\u003cp\u003ePhil and Sebastian pay above the industry average for green coffee and invest directly in projects at origin. Their sourcing relationships tend to be long-term, as with Juan Jimenez, whom they have bought from consistently since 2020.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559226073148,"sku":"B2B-phil-sebastian-jungle-berry-1134","price":92.7,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/JungleBerry250June11.webp?v=1781805646"},{"product_id":"b2b-phil-sebastian-fig-mood-espresso","title":"Fig Mood Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eEvin Herrera farms in Honduras, but his connection to Phil \u0026amp; Sebastian goes back further than his career does. Phil Sebastian's Sebastian Sztabzyb first met Evin in 2012 when Evin was a teenager helping his father, Margarito, on the family farm. Margarito was already an established producer the roaster worked with closely, and Evin and his brother Kevin were simply kids running around at the time. Over the past four years, Evin has been supplying Phil \u0026amp; Sebastian directly, building on that long prior relationship with his father.\u003c\/p\u003e\n\u003cp\u003eEvin's coffee is processed using a washed method: the cherry is depulped the same day it is picked, then fermented for 36 to 40 hours. After fermentation, the coffee is dried on shaded raised beds at Margarito's property. Shaded drying slows the process down, which helps preserve the coffee's quality more consistently than drying in direct sun. Sebastian visits Honduras every harvest to cup individual daylots from each producer they work with, selecting the standout lots separately. Because some of those lots are small, they are blended together to make a release practical.\u003c\/p\u003e\n\u003cp\u003eOver recent years, Evin has overhauled his farm management, added quality control steps to his processing, and reinvested his income into acquiring more land and planting more coffee. Phil \u0026amp; Sebastian also have a small farm in Honduras, and Evin and Kevin are their partners in that project. Beyond the coffee supply relationship, Sebastian and Phil are genuinely invested in seeing what Evin builds next.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in 2007 in Calgary, Canada. Phil came from an engineering background and built a custom roasting machine for the company, along with software that runs order fulfillment and coffee menus. Sebastian focuses on sourcing coffee in Central and South America and managing the business side. Both founders travel to origin to buy green coffee directly.\u003c\/p\u003e\n\u003cp\u003ePhil \u0026amp; Sebastian pay above the industry average for green coffee and invest in on-the-ground projects at origin, including their own farm in Honduras. Their sourcing relationships tend to be long-term, built over years of repeat visits and direct contact with producers.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559226761276,"sku":"B2B-phil-sebastian-fig-mood-espresso-1134","price":91.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Fig_Mood_web_250g.png?v=1781805652"},{"product_id":"b2b-phil-sebastian-honey-haze-espresso","title":"Honey Haze Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eRio Jorco is a third-generation family farm run by Carlos Castro Solano in Tarrazu, Costa Rica. The farm sits at 1,600 meters and grows Catuai variety coffee under native shade trees. What's unusual about Rio Jorco is how the land is managed: three-quarters of the property is kept for conservation, a practice that goes back to the farm's founder, Jorge Zeledon Castro. Carlos has extended the operation beyond the home farm, working with partner producers across neighboring subregions including Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo.\u003c\/p\u003e\n\u003cp\u003eTarrazu has become one of Costa Rica's most talked-about coffee regions over the past decade. The high elevation and cooler temperatures slow the maturation of the coffee cherry, which tends to concentrate sweetness in the bean. The region has also seen a wave of new producers and micro-mills, which has shifted Costa Rican coffee away from regional commodity blends and toward single-farm and single-producer lots with more traceable profiles.\u003c\/p\u003e\n\u003cp\u003eHoney Haze is built around this coffee as a blended espresso designed to be sweet and balanced rather than aggressively fruity. It's meant for people who are curious about fruit-forward coffees but don't want something that drinks like juice. The honey process (where some fruit mucilage is left on the bean during drying) adds body and natural sweetness without pushing the cup into overtly funky or fermented territory.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in Calgary in 2007. Phil came from an engineering background and applied it directly to the roasting side of the business, designing their roasting machine and building the software they use across operations. Sebastian focuses on green coffee buying in Central and South America and managing the company's finances. Both travel to origin to source coffee directly from producers.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing approach is built around paying above the industry average for green coffee and investing in projects at origin. The goal is to maintain long-term relationships with producers rather than buying opportunistically. It's a straightforward philosophy, but one that requires consistent follow-through to hold up over time.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559227154492,"sku":"B2B-phil-sebastian-honey-haze-espresso-1134","price":86.6,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Honey_Haze_Spro_web_250g_b49e9d7e-98c7-4757-92d9-7bdeeb21cc50.png?v=1781805659"},{"product_id":"b2b-phil-sebastian-mystic-melon","title":"Mystic Melon","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eFinca Hartmann is a family farm in the Santa Clara region of Panama, with roots going back to the late 1800s when Alois Strasil Hartmann first made his way through the area and settled the land. His son, Ratibor \"Chicho\" Hartmann, built the farm into a working coffee operation over the following decades. When Chicho passed in 2016, three of his children took over, having already agreed to keep the land intact and divide responsibilities by individual strengths rather than split the property. Today, Ratibor Jr. and Kelly Hartmann run the farm alongside family, farming caturra and typica at 1,300 meters in Panama's Chiriquí highlands.\u003c\/p\u003e\n\n\u003cp\u003eThe farm's approach to quality starts in the field. The Hartmanns track ripeness plot by plot during harvest, picking each section only when cherry is at peak ripeness rather than running fixed harvest schedules. Sorting is strict, with under-ripe and over-ripe cherry pulled out before processing begins. For naturals (where the whole cherry is dried with the fruit still on), they pre-dry on raised beds first, then move coffee into dark room dehydrators to slow the drying process and build sweetness. If the harvest volume requires it, they finish drying in mechanical dryers. It's a more involved approach than most farms at this elevation take, and it shows in the cup.\u003c\/p\u003e\n\n\u003cp\u003eThe caturra variety used in this lot is not typically associated with standout coffee at 1,300 meters, which sits below the elevation range where altitude alone drives cup quality. What the Hartmanns get out of it comes down to variety selection, attentive farming, and careful processing rather than geography doing the heavy lifting.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in Calgary in 2007. Phil came in with an engineering background and has applied it directly to the roasting side of the business, designing their roasting machine and building software that touches everything from order management to coffee menus. Sebastian focuses on the cafe operations and green coffee buying, primarily sourcing from Central and South America while Phil handles buying in Africa.\u003c\/p\u003e\n\n\u003cp\u003ePhil \u0026amp; Sebastian pay well above the market average for their green coffee and put money into on-the-ground projects at origin. Their stated goal is not just to clear the bar set by large coffee chains, but to push against the best specialty roasters anywhere. That's a high target to hold yourself to, and their sourcing relationships reflect that they take it seriously.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559227318332,"sku":"B2B-phil-sebastian-mystic-melon-1134","price":99.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/MysticMelonShortRun250.webp?v=1781805665"},{"product_id":"b2b-phil-sebastian-plum-runner","title":"Plum Runner","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eEvin Herrera farms in Honduras, but his connection to Phil \u0026amp; Sebastian goes back further than his coffee. When Sebastian first met him in 2012, Evin was a teenager helping his father, Margarito Herrera, on the family farm. Margarito built the operation, and his two sons, Evin and Kevin, have since taken it over entirely.\u003c\/p\u003e\n\u003cp\u003eThe coffee is washed: depulped the same day it's picked, fermented for 36 to 40 hours, then dried on shaded raised beds at Margarito's property. Shaded drying slows the process and gives the coffee more even moisture loss than open sun drying. Every harvest, Sebastian visits Honduras and cups individual daylots from every producer they work with. The lots that end up in this blend are the ones that stood out from that process.\u003c\/p\u003e\n\u003cp\u003eOver the past few years, Evin has overhauled his farm management, added quality control steps to his processing, and reinvested his income into acquiring more land and planting more coffee. Phil and Sebastian also have a small farm in Honduras where Evin and Kevin are partners in getting the project off the ground. The elevation makes it hard going for new coffee plants, but it's a long-term bet both sides are committed to.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in Calgary in 2007. Phil came from an engineering background and designed the roastery's custom roasting machine, while Sebastian's focus has been on the cafe side and sourcing trips to Central and South America. They've been buying coffee from the Herrera family for well over a decade.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing approach is built around direct relationships and paying above the industry average for green coffee. The connection to Evin Herrera is a good example of how that works in practice: what started as buying through his father has grown into a partnership that includes their own shared farm project in Honduras.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559227449404,"sku":"B2B-phil-sebastian-plum-runner-1134","price":91.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Plum_Runner_250g_web_b0f0de9f-bdcf-422c-b849-b44ef6c55070.png?v=1781805671"},{"product_id":"b2b-phil-sebastian-sugar-heist","title":"Sugar Heist","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eRio Jorco is a third-generation family farm in Tarrazú, Costa Rica, run by Carlos Castro Solano. The farm sits at 1,600 meters and grows Catuai variety coffee under native shade trees. What stands out about Rio Jorco is how the land is used: three-quarters of the property is kept in conservation, a practice Carlos has maintained to honor the legacy of founder Jorge Zeledon Castro.\u003c\/p\u003e\n\u003cp\u003eBeyond the home farm, Rio Jorco works with partner producers across neighboring subregions including Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. The Tarrazú region has seen a significant shift over the past decade, with more producers building their own micro-mills and selling single-farm lots rather than contributing to regional blends. That shift has brought more traceability and consistency to Costa Rican coffee as a whole.\u003c\/p\u003e\n\u003cp\u003eThe high elevation and slow maturation that Tarrazú's climate allows gives producers like Carlos a real advantage in developing sweetness and balance in the cup. Sugar Heist is built around those qualities, designed to sit comfortably between familiar roasted notes and a lighter touch of fruit.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in Calgary, Canada in 2007. Phil came in with an engineering background and channeled it into building their own roasting machine and writing the software that runs their operations. Sebastian focuses on sourcing, handling green coffee buying trips through Central and South America. They both travel to origin regularly to select and purchase coffee directly.\u003c\/p\u003e\n\u003cp\u003eOn the sourcing side, Phil \u0026amp; Sebastian pay above the industry average for green coffee and invest in projects at origin, with the goal of keeping producer relationships sustainable long-term rather than transactional.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559227646012,"sku":"B2B-phil-sebastian-sugar-heist-1134","price":86.6,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Sugar_Heist_Web_250g.png?v=1781805677"},{"product_id":"b2b-phil-sebastian-alter-ego-filter","title":"Alter Ego","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eThe producers behind Alter Ego are spread across two neighbouring regions in Honduras: El Cielito and El Cedral, sitting between 1,500 and 1,800 meters. The group includes Margarito, Kevin, Roselis, and Evin Herrera; Wilmer, Eduard, and Donaldo Dubon; Antonio Martinez; and Pedro Moreno, among others. Phil \u0026amp; Sebastian also contribute coffee from their own farm in Honduras to the blend. Many of these farms have placed in the top 10 of the Cup of Excellence, a competition-based auction that highlights the best coffees in a given country each year.\u003c\/p\u003e\n\n\u003cp\u003eThe coffees are all fully washed using traditional fermentation tanks, and they share similar growing conditions: the same elevation range, the same general area, and compatible varieties (Pacas, Bourbon, and Yellow Catuaí). That last point matters more than it might seem. When blending small lots, matching bean density is essential. If the beans in a blend vary too much in density, it becomes nearly impossible to roast them evenly. Denser beans roasted at the right level will leave less dense ones over-roasted, pushing the cup toward flat or bitter flavours. By working within a consistent set of varietals and elevations, Phil \u0026amp; Sebastian can roast the blend as a single unit without sacrificing any one lot.\u003c\/p\u003e\n\n\u003cp\u003eEach of the individual lots in this blend is small, often under 200 pounds of green coffee. On their own, that quantity would disappear from the menu within days. Blending complementary lots solves that problem while also, in Phil's experience, producing a result that tends to be better than any single component on its own. The specific combination that became Alter Ego was selected because it produced the most chocolatey and balanced profile out of all the blends tested from this group of producers.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in Calgary in 2007. Phil came from an engineering background and applied it directly to the roasting process, designing their roasting machine and building software that runs across different parts of the business. Sebastian has focused on the cafe side and on sourcing trips to Central and South America, while Phil handles green coffee buying in Africa.\u003c\/p\u003e\n\n\u003cp\u003eOn the sourcing side, Phil \u0026amp; Sebastian pay above the industry average for green coffee and put money into projects at origin. Sebastian's relationship with the El Cielito region goes back to 2011, when it was the first coffee-growing area he visited in Honduras. That long-term familiarity with the region and its producers is part of how a blend like Alter Ego comes together.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559227809852,"sku":"B2B-phil-sebastian-alter-ego-filter-1134","price":77.1,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Alter_Ego_Web_250g.png?v=1781805684"},{"product_id":"b2b-phil-sebastian-doppelganger-espresso","title":"Doppelganger Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eThis blend draws from a group of small producers in the El Cielito and El Cedral regions of Honduras, sitting between 1,500 and 1,800 meters. The farms are owned by families including Wilmer, Eduard, and Donaldo Dubon, Antonio Martinez, Pedro Moreno, Margarito, Kevin, Roselis, and Evin Herrera. Phil \u0026amp; Sebastian also contribute coffee from their own small farm in Honduras. The varieties across these lots are Pacas, Bourbon, and Yellow Catuaí, all processed using traditional washed fermentation tanks.\u003c\/p\u003e\n\n\u003cp\u003eBecause each individual lot is often under 200 pounds of green coffee, Phil \u0026amp; Sebastian taste through many small samples and identify which lots share similar growing elevations, varietals, and bean densities. Coffees that are grown in the same area with similar densities roast more evenly together, which means the final blend holds together at a single roast level without some beans going flat or bitter while others are undercooked. The result is a larger, more consistent lot than any single producer could offer on their own. Phil first visited El Cielito in 2011, and it remains a region he returns to regularly. Several farms there have placed in the top 10 of the Cup of Excellence multiple times.\u003c\/p\u003e\n\n\u003cp\u003eDoppelganger is roasted darker than most specialty espressos, though the beans are a chocolate brown rather than the oily black you might expect from a dark roast. The goal was a coffee that pulls consistently across different machines, from manual espresso setups to fully automatic ones, and holds up equally well straight or in milk drinks.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in Calgary in 2007. Phil came from an engineering background and built a custom roasting machine and wrote the software that runs the company's roasting and order operations. Sebastian focuses on buying green coffee in Central and South America and running the business side. Both travel to origin regularly to source directly from producers.\u003c\/p\u003e\n\n\u003cp\u003eThey pay above the industry average for green coffee and put money into on-the-ground projects at origin. The Honduras relationship is a good example: they buy from a network of small family farms in El Cielito and El Cedral and have gone far enough with the relationship to operate their own small farm there as well.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559228006460,"sku":"B2B-phil-sebastian-doppelganger-espresso-1134","price":77.1,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Doppelganger_Spro_web_a71fde55-173b-430f-9627-7e78e760d664.png?v=1781805690"},{"product_id":"b2b-phil-sebastian-sweet-habit-espresso","title":"Sweet Habit Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eSweet Habit is built from small lots grown by a group of producers in the El Cielito and El Cedral regions of Honduras, sitting between 1,500 and 1,800 meters. The blend includes coffee from Wilmer, Eduard, and Donaldo Dubon, Antonio Martinez, Pedro Moreno, Margarito, Kevin, Roselis, and Evin Herrera, along with a small amount from Phil and Sebastian's own farm in Honduras. The varieties are Pacas, Bourbon, and Yellow Catuaí, all fully washed using traditional fermentation tanks.\u003c\/p\u003e\n\n\u003cp\u003eEach individual lot from these producers is tiny, sometimes under 200 pounds of green coffee. To make a coffee that can actually stay on the menu for more than a couple of days, Phil and Sebastian cup the individual lots and group the most complementary ones into a single blend. For this to work, the coffees have to be grown in the same area and use similar enough varieties so the bean density stays consistent across the blend. If the densities vary too much, it becomes impossible to roast evenly: the settings that work for high-density beans will over-roast the lower-density ones, pushing the cup toward flat or bitter. Getting the groupings right is what makes the blend possible.\u003c\/p\u003e\n\n\u003cp\u003eEl Cielito was the first coffee region Phil visited when he traveled to Honduras in 2011, and the area has a track record to back up its reputation. Several farms there have placed in the top 10 of the Cup of Excellence multiple times. The producers in this blend have lots scattered across El Cielito and El Cedral, and their coffees are blended specifically to produce the most chocolatey and balanced profile from this particular harvest.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil and Sebastian\u003c\/h2\u003e\n\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil and Sebastian in Calgary in 2007. Phil comes from an engineering background and has applied it directly to the roasting side of the business, designing their roasting equipment and building software that runs everything from order fulfillment to coffee menus. Sebastian's focus has been on the cafe side and buying green coffee in Central and South America, where the Honduras relationship was built.\u003c\/p\u003e\n\n\u003cp\u003ePhil and Sebastian pay above the industry average for their green coffee and invest directly in projects at origin. Sebastian travels to Central and South America to buy green coffee, while Phil handles sourcing in Africa. The relationship with the producers in El Cielito and El Cedral goes back to at least 2011, when Phil made his first trip to Honduras.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559228334140,"sku":"B2B-phil-sebastian-sweet-habit-espresso-1134","price":77.1,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Sweet_Habit_250g_web.png?v=1781805697"},{"product_id":"b2b-phil-sebastian-smooth-operator","title":"Smooth Operator","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe farms behind Smooth Operator sit in the El Cielito and El Cedral regions of Honduras, at elevations between 1,500 and 1,800 meters. The coffee comes from a group of smallholder producers including Margarito, Kevin, Roselis, and Evin Herrera, Wilmer, Eduard, and Donaldo Dubon, Antonio Martinez, and Pedro Moreno. Phil \u0026amp; Sebastian also contribute a small amount from their own farm in Honduras. Each producer works tiny individual lots, often less than 200 pounds of green coffee at a time.\u003c\/p\u003e\n\u003cp\u003eBecause these individual lots are so small, Phil \u0026amp; Sebastian cup them separately and then group complementary ones together into a larger blend. The coffees are all Pacas, Bourbon, and Yellow Catuaí varieties, grown close enough together in elevation and terroir that their bean densities are similar. That consistency matters for roasting: beans with similar density roast evenly together, so nothing gets over-roasted or underdeveloped. All the coffee is fully washed using traditional fermentation tanks, a process that removes the fruit from the bean before drying, typically producing a clean, well-defined cup.\u003c\/p\u003e\n\u003cp\u003eEl Cielito is where Phil first visited Honduras in 2011, and the region has a strong competition history, with multiple farms placing in the top 10 of the Cup of Excellence. The blend changes as new lots come in throughout the harvest, but the approach stays the same: find the most chocolatey and balanced combination from this group of producers.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in 2007 in Calgary. Phil came in with an engineering background and built their roasting machine himself, writing the software that runs it. Sebastian focuses on sourcing from Central and South America, which is how the long-running relationship with the El Cielito and El Cedral producers developed.\u003c\/p\u003e\n\u003cp\u003eOn the buying side, Phil \u0026amp; Sebastian pay above the industry average for green coffee and invest in on-the-ground projects at origin. The Honduras relationship is a good example: they source from individual smallholder lots year after year, and even grow a small amount of their own coffee there.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559228760124,"sku":"B2B-phil-sebastian-smooth-operator-1134","price":77.1,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Smooth_Operator_Web_250g_06edc8a8-411e-4ebf-a9ba-55def66c1912.png?v=1781805703"},{"product_id":"b2b-phil-sebastian-lights-out-decaf","title":"Lights Out Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis decaf comes from a group of smallholder producers in the Garzón region of Huila, Colombia. Huila sits in the southern Andes and is one of Colombia's most consistently high-quality coffee-growing areas, with farms typically sitting between 1,500 and 2,000 meters. The Garzón region specifically is known for its rich soils and good growing conditions for washed and honey-processed coffees.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, the green coffee traveled to a decaffeination facility in Colombia, where it went through ethyl acetate (EA) processing. EA decaffeination uses a solvent derived from sugarcane to remove caffeine. The beans are steamed to open their pores, soaked in the EA solution to draw out the caffeine, then steamed again to remove any remaining solvent before drying. Because the solvent comes from sugarcane and the process happens at relatively low temperatures, it tends to preserve the coffee's original character better than some older decaffeination methods. It also keeps the whole process within Colombia, closer to where the coffee was grown.\u003c\/p\u003e\n\u003cp\u003ePhil and Sebastian selected this particular lot before decaffeination, tasting it first as a regular green coffee. That step matters because the quality of a decaf starts with the quality of the raw coffee going in. EA decaf works best when the starting material is already good.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in Calgary in 2007. Phil came in with an engineering background and applied it directly to the roasting operation, designing their roasting equipment and writing software that runs everything from order management to quality control. Sebastian focused on the cafe side of the business and handles green coffee buying in Central and South America, while Phil travels to Africa for sourcing. Both were building the company while developing their buying relationships directly at origin from early on.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing approach is built around paying above the industry average for green coffee and staying closely involved with producing partners over time, including investing in projects at the farm level. The goal is to keep quality high on both ends of the supply chain, not just at the roaster.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559229055036,"sku":"B2B-phil-sebastian-lights-out-decaf-1134","price":85.6,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Lights_Out_Decaf_web_250g_2467ffe0-24ef-4a06-a2e6-a31220cfcf22.png?v=1781805709"}],"url":"https:\/\/stillwatercoffee.ca\/collections\/workplace-coffee.oembed?page=9","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}