Mélange - Supernova

About the Coffee

Supernova is a blend of two washed coffees, split evenly between Colombia and Honduras. The Colombian half comes from Finca El Macarena in Cauca, where producer Wilton Benitez grows Castillo, Tiba, Gesha, Maragogipe, Caturra, and Bourbon varieties at 2,200 meters. The Honduran half comes from Finca Las Penas in El Paraíso, where Sara Priscila Cerrato grows the Parainema variety at 1,300 meters.

Wilton Benitez is one of the more technically focused producers in Colombia. He farms at high elevation in Cauca and works with a wide range of varieties, applying precise fermentation and processing controls that have made him a known name in specialty coffee circles. Sara Priscila Cerrato's farm in El Paraíso sits at a lower elevation, producing a coffee with more body and warmth. Both lots are processed washed, meaning the fruit is removed before drying, which tends to produce a cleaner, more defined cup.

94 Celcius designed Supernova as a darker-leaning filter blend that also works as espresso. The combination puts Benitez's high-altitude Colombian coffee alongside Cerrato's Honduran Parainema, balancing brightness from one origin with weight from the other.

About 94 Celcius

94 Celcius was founded in Montreal in 2017 by Marc-Alexandre Emond-Boisjoly, who holds a bachelor's degree in biochemistry and a master's degree in pharmacology. He started the roastery out of a deep interest in the chemistry behind flavor, applying that background directly to how coffee is roasted and selected.

All roasting is done on a Probat P12 in Sainte-Julie, Quebec, using high-precision thermal probes to track and control each roasting curve. Marc-Alexandre works directly with producers including Wilton Benitez, Diego Samuel Bermúdez, Pepe Jijon, and Sebastian Ramirez, all known for experimental fermentation and processing work. He also sits on the board of Café Collectif, a collective working to develop the specialty coffee scene 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