Papilles

About the Coffee

The product page for Papilles requires a login to view full details, and the scraped content did not include information about the coffee's producer, region, processing method, or farm. Without those specifics, this description cannot be written accurately. Inventing or estimating producer details would conflict with the brand voice guidelines, which rely on named people, founding dates, and real numbers rather than generalizations.

To complete this description, please provide the following: the name of the producer or cooperative, the growing region and country, the elevation range, the number of farmers involved (if a cooperative), the processing method, and any relevant social or environmental programs. This information is typically found on the roaster's internal sourcing notes, the green buyer's spec sheet, or by reaching out to 94 Celcius directly.

About 94 Celcius

94 Celcius was founded in 2017 in Sainte-Julie, just outside Montreal, by Marc-Alexandre Emond-Boisjoly. His background is in biochemistry and pharmacology, and that scientific training shapes how the roastery operates. Coffees are roasted on a Probat P12 using high-precision thermal probes, with each roasting curve tracked and controlled to keep results consistent batch to batch.

Marc-Alexandre focuses his sourcing on producers known for experimental fermentation and processing work. He works directly with names like Diego Samuel Bermúdez, Wilton Benitez, Pepe Jijon, and Sebastian Ramirez, choosing partners first for what's in the cup, then for how they operate. He also sits on the board of Café Collectif, which works 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