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About the Coffee

We don't have producer or origin details on file for this coffee. Once 94 Celcius shares that information, we'll update this page with specifics on who grew it, where, and how.

About 94 Celcius

94 Celcius was founded in 2017 by Marc-Alexandre Emond-Boisjoly in Sainte-Julie, just outside Montreal. Marc-Alexandre holds a B.Sc. in biochemistry and an M.Sc. in pharmacology, and that scientific background shapes how the roastery operates. All coffees are roasted on a Probat P12 using high-precision thermal probes and carefully mapped roasting curves. The goal is consistency from batch to batch, without ironing out what makes each coffee distinct.

The roastery focuses on traceable origins and works closely with producers known for pushing fermentation and processing in new directions, including Diego Samuel Bermúdez, Wilton Benitez, Pepe Jijon, and Sebastian Ramirez. Partners are chosen first for sensory quality, then for shared values around transparency and fair dealing. Marc-Alexandre also sits on the board of directors at Café Collectif, where he contributes to shaping 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