Mélange espresso - Orbitales

About the Coffee

Fazenda Irmas Pereira is a family-run farm in Brazil contributing 60% of this blend. The farm focuses on natural processing, where ripe coffee cherries are dried whole in the sun rather than being pulped first. This longer, slower drying method builds more concentrated sugars in the bean before roasting. Carolina Ramirez, a Colombian producer, supplies the remaining 40%. Ramirez has built a reputation for clean, expressive naturals grown in Colombia's coffee-producing highlands.

Both components are processed naturally, which means the fruit stays on the bean throughout drying. For Fazenda Irmas Pereira, cherries are carefully sorted and spread on raised drying beds or patios, turned regularly to ensure even drying over several weeks. Ramirez applies similar attention on her farm in Colombia. Natural processing requires close monitoring of humidity and airflow to prevent fermentation from going off-track, and both producers manage this with consistency across harvests.

Orbitales blends these two naturally processed coffees at a 60/40 ratio. The Brazilian component brings body and sweetness; the Colombian adds brightness and structure. Blending before roasting, or roasting each separately and combining after, allows 94 Celcius to balance the two origins into something more stable for espresso than either would be alone.

About 94 Celcius

94 Celcius was founded in Montreal in 2017 by Marc-Alexandre Emond-Boisjoly. Before starting the roastery, Marc-Alexandre completed a bachelor's degree in biochemistry and a master's degree in pharmacology. That scientific background shapes how the roastery operates: every coffee is roasted on a Probat P12 using thermal probes and carefully mapped roasting curves, with temperature and energy tracked at each stage to keep results consistent from one batch to the next.

94 Celcius focuses on traceable single-origin coffees and works closely with producers known for pushing fermentation and processing in new directions, including Diego Samuel Bermúdez, Wilton Benitez, and Sebastian Ramirez. Marc-Alexandre also sits on the board of Café Collectif, a Montreal-based initiative supporting the development of the local coffee scene.

"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