News
Latin America: Mexico
On small and mountainous farms run mainly by indigenous producers, you’ll find an often-overlooked gem growing: Mexic...
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Why you should work in a café
Of course we have a bias in favor of coffeeshops, but the science is on our side to prove that working in a cafe is p...
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Steps towards equity: our new selection of Women Coffee Producers
The Women Coffee Producers (WCP) program was built for women coffee producersto raise awareness of gender inequity an...
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Fairtrade certification unraveled
Who says Fairtrade month says the ideal opportunity to talk a little more of this certification!It should be noted th...
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5 tips for greener and more responsible coffee
In honor of Earth Day, here are 5 tips to reduce your environmental impact, one cup at a time!
1. Choose fairtrade an...
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What is private label coffee?
Generally speaking, as roasters, we select our coffees, roast them and create our own products. However, we sometimes...
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Peaberry coffee: the only child
Normally, coffee beans come in pairs in a fruit, flat against each other like peanut halves, but a funny thing happen...
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5 myths about decaf
Live, breathe, and love great coffee, but don't always want the effects of caffeine?
You don't have to give up the de...
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Focus on the anaerobic coffee technique
Almost all coffees undergo some fermentation of their fruit. This process occurs when the yeast and bacteria begi...
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Cafes of Vancouver
The end of August was marked by my first trip above the clouds in several long months. I was excited to get back on a...
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BLENDS : Coffee’s Most Underrated Offering
Blends are a staple offering in most cafe menus and something every roaster should master. However, designing and roa...
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