Sous-bois

About the Coffee

The product page for Sous Bois is login-restricted, so specific details about the producer, region, process, and elevation are not available to us right now. We're working on getting that information and will update this description once we have it.

About 94 Celcius

94 Celcius was founded in 2017 in Sainte-Julie, Quebec, by Marc-Alexandre Emond-Boisjoly. Before starting the roastery, Marc-Alexandre studied biochemistry (B.Sc.) and pharmacology (M.Sc.), and that scientific background shapes how 94 Celcius approaches roasting. Every coffee is roasted on a Probat P12 using high-precision thermal probes, with each roasting curve tracked and adjusted to draw out what makes each origin distinct.

The producers 94 Celcius works with tend to be experimenters. Diego Samuel Bermúdez, Wilton Benitez, Pepe Jijon, and Sebastian Ramirez are among their regular collaborators, each known for pushing fermentation and processing in new directions. Marc-Alexandre also sits on the board of Café Collectif, contributing to how specialty coffee develops in Quebec more broadly.

"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