Tasting Notes: Plum Bosc Pear Toasted Coconut Processing: Washed Variety: Caturra, Catuai, Typica Altitude: 1550-1700m Description: Our first year buying Bolivian coffee – well, not really. Way back when I was in high school, starting out and roasting as a hobby on the rooftop of my parent’s place, one of the first coffees I experimented with was from Bolivia. I’m incredibly excited to bring coffee from this corner of the Andes back to our menu and to share the incredible stories behind them. Bolivia is going through kind of “coffee renaissance” being led by the Rodriguez family, founders of Agricafe. The coffee industry in Bolivia is young (about 60 years old), but in the early 2000s it was in a downward spiral. With rampant coffee leaf rust destroying crops, farmers were turning to coca production, which was more reliable to grow but much harsher on the land. As a result, coffee production was in a free fall. Pedro Rodriguez, who had been exporting coffee for many years, decided to tackle Bolivia’s coffee crisis head on. In 2012, Pedro decided he’d grow coffee himself and acquired land in Caranavi – his first farm, the legendary Finca La Linda. Working with both his kids Daniela and PedroPablo, Pedro has grown Agricafe into a bellwether, cultivating, processing and exporting some of the best coffees in the world. They’ve since added 11 more farms and 3 coffee mills where they pioneer new processing methods, plant rare varieties, and refine their regenerative farming practices. Beyond their family farms, the Rodriguez’s have been sharing their expertise to their neighbours through their “Sol de La Mañana” program. Structured like a “coffee university”, producers enrolled are guided through best practices and given the tools to build resilient, thriving farms over the course of a 7-year program. Their first “class” is currently in year 6, and participants have seen a 200% increase in production and a dramatic increase in quality. The Rodriguez family have become ambassadors for Bolivian coffee and won the 2019 SCA Sustainability Award in recognition of their work re-building Bolivia’s specialty coffee sector. This lot comes from the Sol de La Mañana program, from smallholders in the community of Uchumachi, Caranavi. I roasted it to highlight the rich sweetness and subtle fruitiness. The coffee is delicious, and we’re humbled to roast the products of this family fiercely determined to the sustainability and longevity of Bolivia’s coffee industry. -Keegan
Tasting Notes: Chocolate Orange, Vanilla, Caramel Processing: Washed Certifications: 2020 Harvest Varieties: Catuai and Bourbon Altitude: 1200-1600m Description This lot comes to us from Bodhi Leaf, who have been working with Bon Cafe in San Pedro Sula for many years now. Bon Cafe have partnered with numerous smallholder farmers from Marcala in the region of La Paz to create this regional blend. We roasted this to highlight the deep, dark chocolate notes and caramelly body. Made to be easy going, this coffee is pairs excellently with dairy or milk alternatives, making it perfect for milk based espresso drinks. A slight hint of orange peel and vanilla keeps things interesting, reminding us of a Terry’s Chocolate Orange.
$14.99 $19.50 23% Off
Tasting Notes: Waffles Syrup Strawberries Farm: Finca Aurora Processing: ”Anaerobic” Washed (60-hour fermentation in low oxygen tanks) Municipality: La Fundadora, Jinotega Variety: Marsellesa Altitude: 1150-1350m Description: Fermentation, it’s a wonderful thing. While we usually think of kimchi or kombucha, fermentation can also be a valuable tool in coffee processing. This “anaerobic” lot from Tania Ferrufino’s farm is a perfect example. Right after harvest, the cherries were pulped) and then closed into airtight tanks for 60 hours. This oxygen-deprived environment creates completely different conditions, allowing for longer fermentations and for different types of microbes to play a role. The result is a more complex flavour profile and intense aroma, compared to traditional processes. We roasted this one to highlight the rich, syrupy sweetness and the delicious toasty waffle undertone, while preserving the berry acidity.
Tasting Notes: Orange Creamsicle Honeysuckle Biscotti Farm: Finca La Lucuma Processing: Washed Municipality: San Ignacio, La Coipa, Cajamarca Variety: Caurra, Bourbon, Catimor Altitude: 1725-1850m Description: This coffee came to us by WhatsApp, kind of? OK, for real though, a WhatsApp message set things in motion for us to get our hands on this incredible lot. Drew from Bows and Arrows and Carsen from Drumroaster, both roasting on Vancouver Island, have been buying from the Padilla family for 3 years now, and in the fall, I got a message from Drew asking if I wanted in on some of this year’s harvest. I’d tried Padilla’s coffee in the past and loved it, so I was eager to bring some in for myself. Fast forward a few months and the samples arrive, I make my selections and we divvy up the coffees between the three of us. In an industry prone to tense competitiveness between roasters, it’s refreshing to work collaboratively. Working with other roasters is the best and I’m always stunned when other shops are reluctant to do so. If you’ve ever had our coffees from Mataquescuintla, Guatemala, those come from a makeshift buying group of Canadian roasters. Over the last 3 years, we’ve pooled our efforts to collectively buy coffee from this region and lend stability to producers who historically only had access to volatile commodity markets. This kind of buying is a blueprint for more equitable sourcing and opens up more conversations about how roasters can collaborate and strengthen the industry. In a time where travel to origin is impossible, it’s so exciting to bring in coffees we wouldn’t otherwise have access to and pool our efforts to make a bigger impact with our buying. Reyna’s plot of the family farm is called La Lucuma, located at the high altitude of around 1800m. Her coffee is incredibly sweet and rich, with a citrusy, pastry-like quality, reminding us of orange creamsicle and crunchy biscotti, with a floral aroma of honeysuckle. I roasted it to keep the deep sweetness and long, complex finish, making it a versatile and dynamic coffee overall. I’m sure this is the first year of many sourcing from the Padilla family, and we’re off to a great start.
These little guys are seriously delicious portable problem solvers! Stick this little tub of macro crushing superheroes in your car to stay out of the drive-thru window, or keep them on your kitchen counter to ward off the after-work/pre-dinner pantry scrounge! (We ALL do it!) Incredibly satisfying old school, simple nutrition. Keep your macros in check with healthy fats, a dose of protein and zero sugar! Pretty simple you might be thinking...these are just peanuts... and you would be right. We think they are THE BEST little PEANUTS IN THE WORLD!! - 14 g of plant protein per 50 g serving - Good fats to keep you satisfied without the sugar! - Your BEST tool for crushing your macros and staying out of the drive-thru window! INGREDIENTS: Peanuts, Non-hydrogenated canola oil, Salt. CONTAINS: Peanuts CONTAINER SIZE: 300g / 10.6oz
Named after the iconic arched entry to the Umbrian town of Perugia, Arco Etrusco is the darkest of Umbria's blends. Natural sugars found in the coffees caramelize when roasted to this depth, imparting a cane sugar sweetness and aroma. Created as a drip coffee this blend boasts a fudge-like body, low acidity, a persistent roasty aftertaste and characteristics of a sweet stout. Characteristics: Sweet, Fudge, Cane Sugar, Smokey Primary Origins: Brazil, Colombia, Mexico
This blend was crafted to pair uniquely with the sweet characteristics of milk and cream. A resonant body and deep fruity acidity helps this coffee stay structured when sipped “con latte”. Taste molasses, pecan and hints of banana in this Golden Bean North America medal-winning coffee. We love this blend for its versatility so brew in the style of your preference. Characteristics: Harmonious, Molasses, Pecan, Banana Primary Origins: Peru, El Salvador, Uganda
BLEND NOTES: This blend was crafted to pair uniquely with the sweet characteristics of milk and cream. A resonant body and deep fruity acidity helps this coffee stay structured when sipped “con latte”. Taste molasses, pecan and hints of banana in this Golden Bean North America medal-winning coffee. We love this blend for its versatility so brew in the style of your preference. Characteristics: Harmonious | Molasses | Pecan | Banana Primary Origins: Peru | El Salvador | Uganda
Master Roaster Emanuele Bizzarri created this blend to honor his home town of Perugia, Italy, where “Il Grifo”, the griffin, is the iconic symbol. Following an Italian blending tradition, seven origins meld to create this complex and intense coffee. Intricacies are revealed with different brew methods. Discover hints of dried mango, currant, lychee, tea rose, and anise in a juicy body. Characteristics: Complex, Anise, Currant, Tea Rose Primary Origins: Central America, South America, Africa
Un espresso perfetto. Defined by a creamy body and delightful sweetness that lasts through the finish. Find milk chocolate and dried fig notes in this rounded and subtly complex coffee. This blend typifies the style of coffee roasted for generations by the Bizzarri family and is the featured espresso at Caffè Umbria cafés. Brewed drip-style it smooths to a rich and refined cup. Characteristics: Creamy, Milk Chocolate, Cream, Dried Fig Primary Origins: Brazil, Colombia, Guatemala
BLEND NOTES: Un espresso perfetto. Defined by a creamy body and delightful sweetness that lasts through the finish. Find milk chocolate and dried fig notes in this rounded and subtly complex coffee. This blend typifies the style of coffee roasted for generations by the Bizzarri family and is the featured espresso at Caffè Umbria cafés. Brewed drip-style it smooths to a rich and refined cup. Characteristics: Creamy | Milk Chocolate | Cream | Dried Fig Primary Origins: Brazil | Colombia | Guatemala
BLEND NOTES: A limited edition espresso blend created for the contemporary coffee enthusiast. Made primarily of washed Ethiopian and South American coffees, this blend is roasted light to complement notes of apricot, brown sugar, vanilla and huckleberry. Characteristics: Bright & Fruity | Hint of Earth | Honey | Vanilla | Apricot | Red Huckleberry Primary Origins: Brazil | Colombia | Peru | Ethiopia Roast: Light
This Organic and Fair Trade certified coffee highlights some of the Bizzarri family’s longtime supplier relationships. Grown by smallholder cooperative farmers in Peru, Mexico & East Timor it is artfully blended to balance the crisp apple-like acidity with deeper cocoa notes. We drink this remarkably agreeable & clean blend as a morning drip coffee. Characteristics: Clean, Crisp, Apple, Bittersweet Chocolate Primary Origins: Mexico, Peru, East Timor
A semi-caffeinated blend designed for full coffee enjoyment with a micro-dose caffeine effect. TASTING NOTES: BLACK CHERRY, DARK CHOCOLATE, HONEY ORIGINS: 70% COLOMBIAN SWISS WATER DECAF VARIETALS: CATURRA, CASTILLO ORIGINS: 30% NICARAGUAN WASHED VARIETALS: CATURRA, BOURBON PRODUCERS: SMALL SCALE PRODUCERS
This isn’t just another decaf. Close your eyes, take a sip and enjoy. We don’t think that you have to sacrifice quality and personality in sipping the decaffeinated stuff. TASTING NOTES: MILK CHOCOLATE, ORANGE BLOSSOM, BLACK CHERRY PROCESS: SWISS WATER REGION: SANDONA, NARINO FARMER: GREGORIO ARNULFO BOTINA VARIETALS: CATURRA, COLOMBIA, CASTILLO ALTITUDE: 1700-2000 MASL
$17.99 $22.99 22% Off
Tasting Notes Fruit Cake Gingerbread Candied Fruit Description This is the first year I decided to create a holiday blend, and it kind of came about on a whim. To me, this time of year is synonymous with my Grandmaman Nichole’s baking and cooking. For my entire life, in perfect French Canadian fashion, the holidays brought cookies, canelés, pies, tourtières, Bûche de Noël (yule log cake), copious amounts of cheese, and of course - fruit cake. Needless to say, this year our holiday celebrations are going to be a bit more unusual, with families having to remain apart. BUT, that didn’t stop Nichole from sending us a slice of tradition. So, she made two beautiful, Brandy-soaked fruit cakes from scratch and shipped them off to us, all the way from Québec.
$15.49 $19.99 23% Off
Elexochitlan de Flores Magón, Oaxaca Tasting Notes: Chocolate Mousse, Nougat, Plum Processing: Washed Certifications: 2020 Harvest Varieties: Bourbon, Mundo Novo, Typica, Criollo Altitude: 1200-1500m Description: This coffee comes to us from the Union de Productores Las Flores, based in Elexochitlan de Flores Magón in Oaxaca. The region of Oaxaca is one of the most biodiverse in Mexico, running from the Pacific up to the high mountains. Due to the rugged terrain and geographic isolation, much of the indigenous people in Oaxaca maintained their culture and language, withstanding the devastating effects of Spanish colonization. This varied geography and biodiversity combined with the traditional indigenous knowledge in the region have created an outstanding food culture in Oaxaca. The La Cañada region in Oaxaca has the ideal humidity and growing conditions for producing outstanding specialty coffee. We roasted this coffee to highlight the milk chocolatey, creamy body that reminded us of chocolate mousse, while preserving the subtle acidity of plum and tangerine. By drawing out the roast a bit longer but keeping the temperature lower, we were able to strike a balance between the creamy nougat sweetness and the fruity notes. Overall, we find this coffee to be comfortable and familiar, suitable for any brew method.
$19.99 $23.99 17% Off
Tasting Notes: Spiced Oranges Honey Nutmeg Variety: Pacamara Farm: Finca La Bendicion Farmer: Luis Alberto Balladarez Region: Nueva Segovia Processing: Honey Altitude: 1300m Description: Finca La Bendición (Spanish for “The Blessing”) is Luis Alberto’s cornucopia of coffee treasures. The farm is divided into 8 parcels, and each are planted with a unique or rare coffee variety. This lot is made up entirely of the Pacamara cherry. This varietal was developed at the Salvadoran Institute of Coffee Research by crossing Pacas with Maragogipe (hence, Pacamara). Pacas is a natural variation of the Bourbon variety and provides good cup quality and good yields, while Maragogipe is a natural mutation of the Typica variety which produces comically large “elephant” beans and provides exceptional cup quality, but at low yields. Pacamara is known for having expressive acidity with a complex flavour profile encompassing everything from a honeyed body, to floral aromas, to notes of citrus and stonefruit.
This is the first of our new artist series! We couldn’t be more stoked to work with Ashley for this Drew Feels collaboration roast. We believe, this coffee highlights all things love, with a healthy dose of positivity and togetherness... because we truly are better together. This blend of Nicaraguan and Guatemalan beans is like getting a big hug everytime you take a sip. It is balanced, chocolatey and delicious.
TASTING NOTES: BROWNIES, STRAWBERRIES, BROWN SUGAR PROCESS: WASHED REGION: CAJAMARCA, PERU FARMER: VARIOUS PRODUCERS VARIETALS: BOURBON, CATURRA, TYPICA ALTITUDE: 1500- 1850 MASL
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