Escarpé

About the Coffee

The product page for this coffee is currently login-restricted, so specific details about the producer, region, processing method, and farm are not publicly available. We are not able to confirm the origin story, farmer cooperative, elevation, or any production specifics for this lot at this time.

Once 94 Celcius makes this information accessible, we will update this description with the full producer story, farming methods, and processing details.

About 94 Celcius

94 Celcius was founded in 2017 in Sainte-Julie, Quebec, by Marc-Alexandre Emond-Boisjoly. Before starting the roastery, Marc-Alexandre studied biochemistry (B.Sc.) and pharmacology (M.Sc.), and that scientific background shapes how 94 Celcius approaches roasting. All coffees are roasted on a Probat P12 using high-precision thermal probes to track and control roasting curves batch to batch.

The roastery works closely with producers known for experimental fermentation and processing methods, including Diego Samuel Bermúdez, Wilton Benitez, Pepe Jijon, and Sebastian Ramirez. When selecting coffees, the team prioritizes sensory quality first, then looks for producers whose values around transparency and traceability align with their own. Marc-Alexandre also sits on the board of directors of Café Collectif, where he contributes to the broader specialty coffee community in Quebec.

"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."

- Dean, Director of Coffee