Forty-Five

About the Coffee

Forty-Five is a three-country espresso blend built around Brazil Santa Helena (50%), Colombia Cauca Sotara (25%), and Nicaragua Finca Pradera (25%). Each component brings something specific to the cup, and the percentages are set to keep the blend balanced and consistent across seasons.

Santa Helena is a well-known estate in Brazil's Cerrado Mineiro region, producing naturals and pulped naturals at around 1,000 to 1,200 meters. Colombia's Cauca Sotara sits at significantly higher elevations, with smallholder farms in the 1,700 to 2,000 meter range growing washed coffees in a cool, humid climate. Finca Pradera in Nicaragua rounds out the blend with coffees grown in the northern highlands, typically around 1,300 to 1,500 meters. Together, the three origins cover low, medium, and high elevation profiles, giving the blend a wider flavor foundation than any single origin could on its own.

No6 sources all three components through specialty importers who work directly with farms and cooperatives at origin. Green coffee is sealed in GrainPro bags to protect against moisture during transit and storage, and roasted in small batches on a weekly schedule. The blend is designed to pull well as espresso and hold up with milk, making it a practical choice for home machines and manual espresso setups alike.

About No6 Coffee Co.

No6 Coffee Co. was founded in 2015 in Nelson, British Columbia. The roastery operates as a small-batch operation, sourcing exclusively through independent specialty importers who have direct, long-term relationships with the farms they work with. Farmers are paid above fair-trade premiums, which No6 sees as a baseline requirement for the quality they want to buy, not an added bonus.

Their sourcing philosophy centers on traceability and trust at every stage. They work with importers they know, who work with producers they know. Green coffee is stored under controlled, low-humidity conditions and roasted weekly in small batches. It's a straightforward approach, but one that requires ongoing attention to get right.

"I sat with Denis, owner of No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is is not looking to roast the most unusual or headline-worthy coffee, but to master the technique of coffee roasting and produce simply great cups of coffee for just about everyone."

- Dean, Director of Coffee