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About the Coffee

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About 94 Celcius

94 Celcius was founded in 2017 in Sainte-Julie, just outside Montreal, by Marc-Alexandre Emond-Boisjoly. Before starting the roastery, Marc-Alexandre studied biochemistry and pharmacology, and that scientific background shapes how 94 Celcius approaches every roast. Each coffee is roasted on a Probat P12 using high-precision thermal probes to map and control roasting curves, keeping results consistent from one batch to the next.

The roastery works closely with producers known for pushing the boundaries of fermentation and processing, including Diego Samuel Bermúdez, Wilton Benitez, Pepe Jijon, and Sebastian Ramirez. When sourcing, Marc-Alexandre looks first for sensory quality, then confirms that partners share the same values around transparency and fair dealing with producers.

"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