Les freshs - Colombie

About the Coffee

This coffee comes out of the Young Producer Program run by Unblended Coffee, an initiative built around a straightforward problem: most young farmers in Colombia have never had their coffee exported. Through the program, new producers are mentored by established growers, and their first harvested lots are blended with their mentors' coffee. This gives them financial stability and international visibility at the same time. Sebastian Ramirez, a Colombian producer well known in specialty coffee for his work with fermentation, leads the mentorship side and helped shape this specific lot. The farms sit in Antioquia at 1,800 to 2,000 meters.

The blend is primarily washed coffee, with 12% co-fermented using fresh mint and watermelon added during fermentation. Co-fermentation means the coffee cherries are processed alongside another ingredient so the fruit absorbs those flavors during the fermentation stage, not after roasting. This lot was created specifically for 94 Celcius and is not available elsewhere. For most of the young producers involved, this is the first time their coffee has left Colombia.

About 94 Celcius

Marc-Alexandre Emond-Boisjoly founded 94 Celcius in Montreal in 2017. His background is in biochemistry and pharmacology, and that training shows up directly in how the roastery operates. All roasting is done on a Probat P12 using high-precision thermal probes to track and control each roast curve. The name comes from the temperature commonly associated with well-extracted filter coffee, 94 degrees Celsius, which reflects the same idea: precision in service of taste.

Marc-Alexandre has built ongoing relationships with some of the most experimentally minded producers in specialty coffee, including Sebastian Ramirez, Diego Samuel Bermudez, Wilton Benitez, and Pepe Jijon. These are producers known for pushing what fermentation and processing can do. That focus on experimental work is a thread running through most of what 94 Celcius selects and roasts.

"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