{"product_id":"b2b-94-celcius-coldbrew-guatemala","title":"Coldbrew - Guatemala","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eDavid Batres grows coffee at Finca Batres II in Monteverde, Casillas, in the Santa Rosa department of Guatemala, at 1,750 meters. He grows the Tekisic variety, a Bourbon mutation that originated in El Salvador, known for its clean structure and complexity. 94 Celcius has worked with David for four consecutive years, and his lots return to their lineup each season.\u003c\/p\u003e\n\n\u003cp\u003eThis coffee is processed as a traditional natural, something David considers a deeply personal method. Only ripe cherries are hand-picked, then floated in water to remove lower-density fruit, bringing the selection to 95 to 98 percent ripeness. Drying begins on a thin layer to release initial moisture, then cherries are gathered into thicker layers to slow the process and allow a controlled natural fermentation. Over 25 days, the coffee is turned every 40 minutes, temperatures are monitored to stay below 30 degrees Celsius, and shade tarps go up during peak heat. Once the target moisture level is reached, the coffee rests in sealed Ecotact bags before hulling, sorting, and vacuum packing.\u003c\/p\u003e\n\n\u003cp\u003eNo added fermentation agents or unconventional inputs. The method relies on ripe fruit, careful drying management, and consistent attention over nearly a month.\u003c\/p\u003e\n\n\u003ch2\u003eAbout 94 Celcius\u003c\/h2\u003e\n\n\u003cp\u003e94 Celcius was founded in Montreal in 2017 by Marc-Alexandre Emond-Boisjoly, who holds a bachelor's degree in biochemistry and a master's degree in pharmacology. That scientific background shapes how the roastery operates. All roasting is done on a Probat P12 using high-precision thermal probes, with detailed roasting curve profiles developed for each coffee to keep results consistent batch to batch.\u003c\/p\u003e\n\n\u003cp\u003eTheir sourcing focuses on traceable origins and producers working with specific processing methods, including co-fermentations and natural processing. Long-term producer relationships are central to how they build their lineup, which is reflected in partnerships like the one with David Batres that has continued for four years running. Marc-Alexandre also sits on the board of Café Collectif, contributing to the specialty coffee community in Quebec.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"As the guy responsible for testing your coffee before you get it, sampling 94 Celcius beans was an absolute pleasure. Every cup was remarkably clear AND had depth of flavour to explore. I'm particularly excited for you to try \"El Limonar\", which has the potential to be another subscriber favourite.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"94 Celcius","offers":[{"title":"2 lb","offer_id":45559244750908,"sku":"B2B-94-celcius-coldbrew-guatemala-907","price":74.95,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559244783676,"sku":"B2B-94-celcius-coldbrew-guatemala-2253","price":159.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Coldbrew_2048x2048_766933c5-71d1-4c5c-8858-b437b5e65e57.jpg?v=1781805958","url":"https:\/\/stillwatercoffee.ca\/products\/b2b-94-celcius-coldbrew-guatemala","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}