Mélange - Les audacieuses (espresso)

About the Coffee

Carmela Uduviri and Juana Gonzales are two producers farming in the Caranavi region of Bolivia, at 1,600 meters above sea level. Caranavi sits at roughly 15 degrees south latitude and has become one of Bolivia's most recognized growing areas for specialty coffee. Both women grow Caturra, a smaller-sized coffee plant known for its manageable yields and consistent quality at altitude.

The coffee is processed using an anaerobic washed method, which means the cherries are sealed in a low-oxygen environment before the fruit is removed and the beans are washed clean. This controlled fermentation step slows down the breakdown of sugars and organic compounds, giving the coffee a more defined and layered character compared to standard washed processing. The pairing of these two producers' lots is seasonal, meaning the blend shifts depending on what each harvest brings.

94 Celcius roasted this as a medium-dark espresso blend, choosing a profile that brings out sweetness and body while keeping some brightness in the cup. The roaster describes the two women's work together as producing something round and comforting, a reflection of the care they each put into their lots individually.

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 background shapes how 94 Celcius approaches roasting: each coffee is roasted on a Probat P12 using high-precision thermal probes to map and control roasting curves batch to batch.

The name comes from 94 degrees Celsius, the temperature widely considered optimal for brewing a balanced filter coffee. That detail is a good summary of how Marc-Alexandre thinks about the work: specific, grounded in science, but always in service of what ends up in the cup. The roastery leans toward coffees with traceable origins and has built relationships with producers known for experimental fermentation work, including Diego Samuel Bermúdez and Wilton Benitez.

"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