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Dancing Goats is a De Mello mainstay, a blend that pays homage to the fascinating history of magical beans we all love so much. The secret behind this De Mello signature blend is the perfect balance between a rich milk chocolate notes blend and smooth hazelnut and orange finish.

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

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: 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 coffee for morning, noon and night. This medium roast is rich, balanced, and incredibly smooth. The coffee components rotate seasonally, but it's always the same easy-drinking coffee with a creamy body and a toffee-like sweetness.

Why we love this coffee Comfort, comfort, comfort!! We love it because it’s a rich, and heavy cup with a creamy texture, that's developed enough to bring out layers of deep chocolate, toasted nut and molasses flavours without imparting any of those pesky charcoal notes. COFFEE STORY Built on our love of comforting flavours in coffee, Detour Dark is all about roast development. Typically combining coffees from Brazil, Colombia, or Guatemala, we focus solely on caramelization and roast, rather than the origin with a focus on the flavours developed through the caramelization process during the roast, without the impact of heavy charcoal or smoky attributes. Choosing high-grown coffees that lend themselves to a longer roast and hotter temperature while still maintaining structure, balance and sweetness is key to creating a big, rich and full-bodied coffee. BREWING RECIPE Brew Ratio | 16:1 Peak Rest Time | 3-30 days off roast Origin Mogiana, Brazil + Huila, Colombia Variety Various Process Washed Producer Various Farm Various Altitude 1200 to 1800 MASL

Grown in the wonderful Huila region of Colombia, our Swiss Water decaffeinated coffee is juicy, sweet, and fruity—with notes of red apple, caramel, and bakers chocolate. With all of our Single Origin decaf lots, we've developed the roast profile on this coffee so that it is great no matter how it’s brewed. We love it whether it’s filter, immersion, or decaf espresso! This lot is a fully washed coffee, grown at an altitude of 1,500 meters, and naturally decaffeinated using the Swiss Water Decaffeination method. It’s an ideal late night drink for when you want the soothing taste of coffee, without the energy boost.

TASTING A rich and balanced profile with sugar and spice-like aromatics that lead to a syrupy texture and juicy flavours of butterscotch, plum and cocoa on the finish. COFFEE STORY An “old-school” Detour favourite returns! Back after a little hiatus, Los Idolos is a small farmers coop called “Grupo Asociativo San Agustín Los Cauchos” named for the pre-Columbian civilization known which flourished next to the mountains where the Magdalena River in San Agustin, Huila, Colombia. The coffee growers from this region initially got together to share ideas and form groups to facilitate the sale of their coffees. The group has always been quality-focused and members currently working on standardizing practices, improving their washing processes as well as their drying patios. They have managed to significantly increase the quality of their coffee over time. ORIGIN DETAILS Region: San Agustin, Huila, Colombia Farm: Various Variety: Caturra, Colombia Processing: Washed Altitude: 1600-1900 MASL Producer: Grupo Asociativo San Agustin Los Cauchos BREWING DETAILS Brew Ratio: 16g: 1g Peak Rest time: 3 to 30 days off roast

Why we love this coffee The coziest of cozy coffees, this coffee feels like sitting by a fire with the bright winter sun shining. It’s a layered and warming cup with soft citrus and sugar browning aromatics, a creamy texture and warming delicate notes of clementine, toasted almond and mulled plums. Coffee Story Like a warm illumination of heat, this limited edition blend is a little token of brightness and warmth to run through these cold mid-winter days. This blend brings together two of our favourites regions, Huila in Colombia and Tarrazu in Costa Rica and one of our favourite Producers Roger Urena. 40% of the blend is made up of a Costa Rican lot that comes from Roger Urena's farm El Toño and is processed at his Santa Teresa micro mill using the white honey method. We have worked with and purchased coffees from Cup of Excellence winning producer Roger Urena for over 6 years now and every year we are floored by his passion and extremely inspired by his obsession with quality at all levels. Roger, is a third-generation coffee producer, who also owns the wet mill, Santa Teresa 2000 where he processes the coffees from his farms. 60% of the blend is made up of a Colombian lot from The Grupo Asociativo San Agustin Los Cauchos, which is a smaller grower cooperative that formed in 2001 next to the mountains by the Magdalena River in San Agustin, Huila. These growers realized they had the potential for excellent coffee and have been working with the goal of improving each year since. They grow mostly Caturra and fully wash their coffees before drying. Brewing Recipe Brew Ratio: 16g: 1g Espresso Ratio: 2.5g: 1g Peak Rest time: 5 to 30 days off roast Origin El Toño, Tarrazú, Costa Rica, & San Agustin, Huila, Colombia Variety Catuai, Caturra Process White Honey, Washed Producer Roger Ureña & Grupo Asociativo San Agustin Los Cauchos Farm El Toño & Various Altitude 1600 to 2000 MASL Micromill Santa Teresa

Coffee Story Another returning favourite from the Tarrazu region in Costa Rica, this coffee comes to us from producer Luis Alberto Monge’s farm Santa Rosa and is processed at his family-owned micro-mill, La Lia. La Lia is located in the Leon Cortez micro-region of Tarrazu and just outside its capital city, San Marco. This picturesque micro-mill processes many different levels of honey for their coffees. This lot has undergone a yellow honey process fermentation, whereby the coffee is allowed to ferment in a small portion of its pulped fruit mucilage before being washed and dried. This process gives the coffee a much cleaner texture than darker honey processed coffees but still has tonnes of fruit character and more clarity in the cup. Brewing Recipe Brew Ratio: 16.5g: 1g Peak Rest time: 3 to 30 days off roast Origin San Lorenzo de Tarrazú, Tarrazu, Costa Rica Variety Cataui Process Yellow Honey Producer Luis Alberto Monge Farm Finca Santa Rosa Altitude 1950 MASL Micromill La Lia

Tasting Notes: Raspberry White Chocolate Dates Processing: Washed Variety: Bourbon & Typica Altitude: 1700m-1900m Background Info: While neighbouring Brazil and Colombia got all the attention as the “coffee hubs” of South America, Peru quietly developed a network of quality-driven producers. This lot was grown by producers Martha Liberata Escalate and Ronal Bohorques Ramos, and is a perfect example of the new era of Peruvian coffee. We roasted this to highlight the crisp raspberry sweetness, while balancing it with the creamy white chocolate undertones, with the goal of creating a sweet, well-rounded cup. Prudencio Vargas Saenz is the founder of Valle Inca and a leader in his hometown of Calca. In the community, Prudencio is known for trustworthiness and a drive to reinvest in the community by paying equitable prices and offering assistance to improve quality. He also brings valuable financial knowledge from his former experience as an agricultural loan officer. We purchased this coffee from Red Fox Coffee Merchants, who have been working with Valle Inca since 2014. Also driven to invest in quality and promote transparency, Red Fox graciously shares their supply chain information. They paid $2.90 USD per quintal (roughly 100kg) for this coffee. For reference, the next highest-paying client pays $1.20 per quintal. (Note these are FOB prices – the price paid in Peru to Valle Inca). Compared to the next highest buyer, this translates to a 60-90% higher price paid to farmers (depending on various factors). Naturally, this group has grown rapidly as farmers are empowered to improve quality and pursue specialty buyers like Red Fox (and us). It now comprises 101 producers, but Valle Inca is further motivated by the endless mountains where producers are growing coffee but have yet to be brought into the fold. We can’t wait to see what this group does next!

San Seb all day long ?? What a lovely thought. If we could dream up the perfect decaf this would be it!! San Sebastian is consistently one of our favourite coffees year after year and has been since all the way back in 2013. But, never once did we stop and think, could we just get it decaffeinated? Well, now we have, and honestly, there’s really nothing better. It's gotta be one of the best Decafs we’ve ever had. It’s got all the lovely aspects of San Sebastian without any of the caffeine and great as both a filter or espresso!!

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

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