Olympus Espresso

About the Coffee

Olympus is Traffic's house espresso blend, built around Brazilian micro-lot coffees they return to each season alongside Central and South American coffees that earn a spot on the blend by winning their quarterly cupping tables. The origins stay consistent, but the specific lots rotate as fresher harvests come in.

The blend uses a mix of natural and washed processing. Natural processing means the coffee cherry dries whole around the seed, which tends to produce heavier body and sweeter, fruit-forward flavors. Washed coffees are stripped of their fruit before drying, which usually results in a cleaner, more straightforward cup. Combining both gives Olympus its balance of weight and clarity.

Traffic designed this one specifically for milk-based espresso drinks. It's a medium-dark roast built to cut through steamed milk without getting lost. This is a deliberate choice, not a compromise. Traffic wanted a blend that would hold up to daily use rather than one that requires careful conditions to taste good.

About Traffic

Traffic Coffee was founded in Montreal by Greg Lancot and Jessie Lewin. Both came to roasting from creative backgrounds, and that shows up in everything from the bag design to how they approach sourcing. They wanted to make coffee that felt fun and worth paying attention to, without treating it like something serious and exclusive.

Traffic roasts in small batches and sources green coffee from specific micro-lot projects, which lets them build ongoing relationships with individual farmers rather than buying through commodity channels. Their sourcing philosophy tends to go one of two directions: either they let the variety and origin speak with minimal processing intervention, or they lean into more experimental techniques like co-fermentation. Olympus sits at the other end of that spectrum entirely, a straightforward, reliable espresso blend that they've kept consistent on purpose.

"Traffic's breadth of coffee is remarkable - from dark roasts reminiscent of your grandmother's kitchen, to wild co-ferments with tasting notes we admittedly have to look up. The packaging and the coffee inside is meant to captivate you, and I hope you feel the same when you try this coffee."

- Dean, Director of Coffee