Cannon Espresso

About the Coffee

Cannon is a blend of two coffees grown at very different elevations. The Ethiopian portion, 75% of the mix, comes from various smallholders around Nekempti and grows at 2000-2150 meters. The Brazilian portion comes from Maria Aparecida Bartoloci and Ziberto De Jesus Macedo in Estrela do Sul and Monte Carmelo, at 1100 meters.

Both coffees are natural process, meaning the cherry dries whole around the seed instead of being pulped first. The Ethiopian side is heirloom varietal, the local term for Ethiopia's uncatalogued native coffee plants. The Brazilian side is Bourbon and Catuai, two varietals bred for consistent yields at lower elevation.

The two are roasted and blended for espresso use, built to hold up under pressure and pair with milk.

About Anchored

Zane Kelsall and Dean Petty started Anchored Coffee in Dartmouth, Nova Scotia. Kelsall had owned and run cafés for years and wanted control of the coffee from the green bean to the cup. Petty came from selling craft beer. They raised money, did their research and opened as a roasting business straight away.

They roast on a 12-kilo Probat and record every roast in Cropster, a roasting software that stores each profile. Every bag is printed with its batch number and roast date, so each one can be traced to the roast it came from.

"Anchored is our first roaster featured from the Atlantic provinces. I sampled an Americano from Anchored while on a trip to Cape Breton this summer, and emailed them for samples before I got home. Anchored's lineup of coffees is extensive without being weird (that's a huge compliment), and it was a blast selecting these coffees for you."

- Dean, Director of Coffee