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Fundraiser

Infinity Blend

It's BACK!

Our take on the Infinity Bottle (where the last pours from whiskey bottles are collected over time in a single bottle to create a unique blend). This is a collection of over 100 green coffee samples that we've received from top quality producers over the course of a year. We mixed them all together to create a blend that will be completely unique in every bag.

Because each sample varies in size and will be small relative to the whole batch, each cup that you brew will have a different profile.

100% of the proceeds from this initiative will be donated to the Food 4 Farmers initiative that focuses on supporting coffee farmers. Food security is still an issue faced by many coffee farmers and Food 4 Farmers partners with many local communities to build and strengthen local food systems.

200g

This is our third year with this initiative and we continue to be amazed by the support shown each year!

Origins:

If you are familiar with how we source coffees, then you will know there's some special lots in here.

Roast Profile:

Light Roast

Tasting Notes:

Different with each brew

Brew:

Recommend Filter, but Espresso will be interesting!

$20.00 CAD

Peak

GVA Natural Lot 11

We were fortunate enough to secure this lot from the annual Pride of Gesha auction with a winning bid of $56.75 USD/lb. This coffee is from the Oma block and is of the gesha 1931 variety, so named from the year it was documented by researchers. It is considered to be the variety of which panama geisha comes from. This coffee was naturally processed on raised African beds drying in full sun for 21-40 days and had a cup score of 89.25.

Sourced Direct - Lot 11 from Gesha Village Auction

100g

Origins:

West Omo, Ethiopia
Variety: Gesha 1931
Process: Natural
Elevation: 1900-2100masl

Roast Profile:

Light Roast

Notes:

Tea Rose, Cantaloupe, Nectarine, Oolong

Brew:

Filter

$55.00 CAD

Premium

Gesha Village Lot 102

Established by Rachel Samuel and Adam Overton, the 471 hectare Gesha village is located in the Bench Maji region. In carefully selecting wild seeds from the Gori Gesha forest, they had aimed to replicate the natural environment of the forest by planting them alongside indigenous trees. The result is not only a coffee that is rooted in its ancestry but an agroforestry approach that aims to balance the commercial growing needs while preserving the natural environment.

Eight different zones, or sub-farms, comprise the village and named after nearby villages: Bangi, Dimma, Gaylee, Oma, Narsha, Surma, Shewa-Jibabu and Shaya. This coffee is a honey Gesha 1931 variety from Oma Block.

Direct Trade with Gesha Village

200g

Origins:

West Omo Zone, Ethiopia
Producer: Rachel Samuel and Adam Overton
Variety: Gesha 1931
Process: Honey
Elevation: 1900-2100masl

Roast Profile:

Light Roast

Tasting Notes:

Floral, Pineapple, Peach, Darjeeling

Brew:

Filter

$55.00 CAD

Premium

Obaraat Farm

Yemen Experiment Season 2

This is the second season of our experimental process partnership with Mokha King Coffee. In this season, we narrowed down our experiments to two approaches. This batch is a dry anaerobic process - ripe cherries were float sorted, then placed into sealed containers for a low oxygen environment for 4 days. Cherries were then dried evenly on raised beds until an ideal moisture level of 10.5% to 11% level was achieved.

Our approach with the experimental process partnership was to remove the risk to the producer. In collaboration with Mokha King's team in Yemen, we funded the equipment and expenses, and bought all the cherries that was to be used for the experiments (regardless of the outcome).

200g

Origins:

Eastern Haraz, Yemen
Farm: Obaraat
Producer: Mokha King

Variety: Jaadi
Process: Dry Anaerobic Natural
Elevation: 2148masl

Roast Profile:

Light Roast

Notes:

Hibiscus, Citrus Peel, Dried Apricot, Licorice

Brew:

Filter

$50.00 CAD

Premium

La Isla

From Selva Coffee:

"Named after the mountain it’s located on, ‘La Isla’ (The Island), is a fertile haven producing rich and beautiful red coffee fruits. Luis makes sure that the practices in the farms are as sustainable with the environment as possible. They fertilize three times a year and apply products to prevent diseases like leaf rust and other fungus. They are growing different varieties like: Villa Sarchi, Geisha and SL-28."

Sourced through Selva Coffee

200g

Origins:

Naranjo, West Valley, Costa Rica
Farm: La Isla
Producer: Luis Padilla

Variety: SL28
Process: Red Honey
Elevation: 1500masl

Roast Profile:

Light Roast

Notes:

Red Currant. Raspberry, Melon, Vanilla

Brew:

Filter

$40.00 CAD

Premium

El Paraiso Strawberry

**AVAILABLE**

This is a double anaerobic fermentation of a blend of Pink Bourbon and Castillo commissioned for us.

Ripe whole cherries are selected, floated and first ozone washed. They are then placed into large tanks flushed with CO2 for anaerobic fermentation. During this first phase, coffee juices are extracted and undergo a separate controlled fermentation in a lab, combined with a selected culture of bacteria and yeasts. The cherries are pulped and undergo second stage anaerobic fermentation in mucilage with the extracted juices. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying.

200g

Origins:

Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Pink Bourbon and Castillo
Process: Double Anaerobic Thermal Shock
Elevation: 1930masl

Roast Profile:

Light Roast

Tasting Notes:

Strawberry Jam, Raspberry Candy, Haw Flakes, Apple Puree

Brew:

Filter

$38.00 CAD

Seasonal

Inmaculada Fellows' Farm

Having produced multiple award winning lots and coffees that have been used in World Barista Championships, Inmaculada Farms is a name that needs little introduction. With their impeccable processing and innovative horticulture with varieties like geisha, sudan rume and eugenoides, the Holguin family have had repeat showings on the world stage of coffee.

This coffee is part of a relatively new series offered by Inmaculada Farms. Their Fellows' Farm series is a project where they partner with local smallholder farms to purchase their coffee cherries. A higher premium is paid for the cherries and then Inmaculada processes them with their expertise and infrastructure. This helps Inmaculada scale up their volume bring these coffees to a wider international audience while providing traceability to help these farms gain recognition and appreciation for their work.

This specific lot of coffee is comprised of cherries from these four farms with their respective owners:

Villa Eliza - Danilo Larrahondo
Villa Luz - Emilson Mosquera
Villa Jimena Esperanza - William Ramirez
La Estrella - Monica Morera Mosquera

300g

Origin:

Cauca, Colombia
Producer: Julián Vicente Holguín
Variety: Castillo
Process: Natural Anaerobic
Elevation: 1600-1650 masl

Roast Profile:

Light Roast

Tasting Notes:

Pomegranate, Blackberry, Dark Honey

Brew:

Filter

$30.00 CAD

Decaf

El Paraiso Decaf

It's back again!

Just arrived, this lot is tasting super juicy. Pushing the boundaries of what decaf can taste like.

This is an anaerobic washed EA decaf Castillo.

300g

Origin:

Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Castillo
Process: Anaerobic Washed EA Decaf
Elevation: 1930m

Roast Profile:

Light Roast

Tasting Notes:

Lemongrass, Lime, Raspberry

Brew:

Filter

$27.00 CAD

Half Decaf

Racing Into The Night

IT'S BACK!

Our seasonal limited "half-caf" made with a blend of 3 coffees from El Paraiso. The perfect brew for after dinner festivities.

300g

Origins:

Eco-Enigma + Lychee + EP Anaerobic Decaf

Roast Profile:

Light Roast

Tasting Notes:

Lime, Berries Candy, Brown Sugar

Brew:

Filter

$27.00 CAD

Seasonal

Angamaza

Finca Angamaza is located in Conganama, Loja, Ecuador and run by Angel Capa Carrion. This is a washed coffee consisting of caturra, bourbon, and typica mejorado varieties so we describe it as a "field blend" from this farm. A coffee with full sweetness and an approachable acidity that is easy to love.

Sourced by The Coffee Quest

300g

Origins:

Conganama, Loja, Ecuador
Producer: Angel Capa Carrion
Variety: Caturra, Bourbon, and Typica Mejorado
Process: Washed
Elevation: 2080masl

Roast Profile:

Light Roast

Tasting Notes:

Orange Blossom, Cherry, Raspberry Jam

Brew:

Filter

$23.00 CAD

Seasonal

Halo Beriti

From Trabocca:

The Halo Beriti area is home to Gedeo farmers who have worked the land for generations, growing food crops and coffee, usually next to each other on the same fields. One of the two partners running the Halo Beriti washing station – Abeyot Ageze – hails from this heritage and owns a small coffee farm himself. The other partner – Mebrahtu Aynalem – comes from a background in marketing coffee. The two met and soon created the company Boledu Coffee, which now owns and manages the Halo Beriti washing station.

Sourced by Trabocca.

300g

Origins:

Yirgacheffe, Ethiopia
Producer: Local Smallholder Farms
Variety: Wolisho, Dega
Process: Washed
Elevation: 1950-2150masl

Roast Profile:

Light Roast

Tasting Notes:

Jasmine, Nectarine, Maple Syrup

Brew:

Filter

$23.00 CAD

Seasonal

Gisheke

This is our second year with this coffee

A relatively new washing station that started in 2018, Gisheke is situated in the Nyamasheke region of Rwanda - and in an area only accessible by boat (or by foot).

Produced by Muraho Trading, this washed coffee underwent a unique maceration stage called "Ikinimba," whereby the processing team actively stomp on the cherries prior to fermentation - akin to the classic process of stomping on grapes in wine production.

Sourced by Forward Coffee

300g

Origin:

Nyamasheke, Rwanda
Owner: Muraho Trading Co
Variety: Red Bourbon
Process: Washed
Elevation: 1650-1850masl

Roast Profile:

Light Roast

Tasting Notes:

Raisin, Dried Plum, Brown Sugar

Brew:

Filter

$21.00 CAD



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