{"product_id":"b2b-phil-sebastian-sweet-habit-espresso","title":"Sweet Habit Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eSweet Habit is built from small lots grown by a group of producers in the El Cielito and El Cedral regions of Honduras, sitting between 1,500 and 1,800 meters. The blend includes coffee from Wilmer, Eduard, and Donaldo Dubon, Antonio Martinez, Pedro Moreno, Margarito, Kevin, Roselis, and Evin Herrera, along with a small amount from Phil and Sebastian's own farm in Honduras. The varieties are Pacas, Bourbon, and Yellow Catuaí, all fully washed using traditional fermentation tanks.\u003c\/p\u003e\n\n\u003cp\u003eEach individual lot from these producers is tiny, sometimes under 200 pounds of green coffee. To make a coffee that can actually stay on the menu for more than a couple of days, Phil and Sebastian cup the individual lots and group the most complementary ones into a single blend. For this to work, the coffees have to be grown in the same area and use similar enough varieties so the bean density stays consistent across the blend. If the densities vary too much, it becomes impossible to roast evenly: the settings that work for high-density beans will over-roast the lower-density ones, pushing the cup toward flat or bitter. Getting the groupings right is what makes the blend possible.\u003c\/p\u003e\n\n\u003cp\u003eEl Cielito was the first coffee region Phil visited when he traveled to Honduras in 2011, and the area has a track record to back up its reputation. Several farms there have placed in the top 10 of the Cup of Excellence multiple times. The producers in this blend have lots scattered across El Cielito and El Cedral, and their coffees are blended specifically to produce the most chocolatey and balanced profile from this particular harvest.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil and Sebastian\u003c\/h2\u003e\n\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil and Sebastian in Calgary in 2007. Phil comes from an engineering background and has applied it directly to the roasting side of the business, designing their roasting equipment and building software that runs everything from order fulfillment to coffee menus. Sebastian's focus has been on the cafe side and buying green coffee in Central and South America, where the Honduras relationship was built.\u003c\/p\u003e\n\n\u003cp\u003ePhil and Sebastian pay above the industry average for their green coffee and invest directly in projects at origin. Sebastian travels to Central and South America to buy green coffee, while Phil handles sourcing in Africa. The relationship with the producers in El Cielito and El Cedral goes back to at least 2011, when Phil made his first trip to Honduras.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2.5 lb","offer_id":45559228334140,"sku":"B2B-phil-sebastian-sweet-habit-espresso-1134","price":77.1,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Sweet_Habit_250g_web.png?v=1781805697","url":"https:\/\/stillwatercoffee.ca\/products\/b2b-phil-sebastian-sweet-habit-espresso","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}