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About the Coffee

The product page for this coffee requires a login to view, so specific details about the producer, region, and processing method are not available. Once those details are accessible, this section will be updated with information about who grew the coffee, where, and how.

About 94 Celcius

94 Celcius was founded in 2017 by Marc-Alexandre Emond-Boisjoly in Sainte-Julie, outside Montreal. Before starting the roastery, Marc-Alexandre studied biochemistry (B.Sc.) and pharmacology (M.Sc.), and that scientific background shapes how the company approaches roasting. All coffees are roasted on a Probat P12 using high-precision thermal probes, with each roasting curve tracked and profiled to keep results consistent batch to batch.

The sourcing focuses on producers who take experimental approaches to fermentation and processing. 94 Celcius works directly with names like Diego Samuel Bermúdez, Wilton Benitez, Pepe Jijon, and Sebastian Ramirez, all known for pushing what coffee fermentation and post-harvest processing can do. The selection process starts with flavor first, then looks at whether a producer's values around transparency and fair treatment align with their own. Marc-Alexandre also sits on the board of Café Collectif, where he contributes to the wider Quebec specialty 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