Mélange (espresso) - Covalent

About the Coffee

Covalent blends coffee from two farms: El Roble in San Ignacio, Peru, and Fazenda Chapadão in the Alta Mogiana region of Brazil. At El Roble, producer Nima Aleydy Juarez grows Catuai, Bourbon, and Catimor varieties at 1,719 meters. In Brazil, Poliana Pereira cultivates Yellow Bourbon at 1,120 meters on Fazenda Chapadão. The blend is 30% Peru and 70% Brazil.

Both lots are processed using the washed method, where the fruit is removed from the coffee cherry before the beans are dried. This approach tends to produce a cleaner, more straightforward cup, letting the character of each origin come through without the added complexity of fermentation. The two origins complement each other: the Peruvian lot brings structure and brightness, while the Brazilian provides body and sweetness.

94 Celcius designed Covalent specifically as an espresso blend, with a 20g dose pulled to 40g of liquid in 27 seconds. The ratio and recipe are dialed in to work across a range of home setups, from manual espresso machines to super-automatics.

About 94 Celcius

Marc-Alexandre Emond-Boisjoly founded 94 Celcius in Montreal in 2017. His background is in biochemistry (B.Sc.) and pharmacology (M.Sc.), and that training shapes how he approaches roasting. The roastery operates a Probat P12 roaster in Sainte-Julie, Quebec, using high-precision thermal probes to track and control each roasting curve. The name itself comes from the brewing sweet spot: 94°C is widely considered the ideal water temperature for a balanced filter coffee.

Beyond espresso blends, 94 Celcius works closely with producers known for experimental processing, including Diego Samuel Bermúdez, Wilton Benitez, Pepe Jijon, and Sebastian Ramirez. Marc-Alexandre also sits on the board of Café Collectif, a collective working to raise the standard of coffee 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