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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...

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...

Fairtrade certification unraveled

Who says Fairtrade month says the ideal opportunity to talk a little more of this certification!It should be noted th...

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...

What is private label coffee?

Generally speaking, as roasters, we select our coffees, roast them and create our own products. However, we sometimes...

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...

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...

Focus on the anaerobic coffee technique

Almost all coffees undergo some fermentation of their fruit. This process occurs when the yeast and bacteria begi...

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...

Grind 101

Have you ever sipped your morning coffee and had a little too sour or too bitter aftertaste? Pretty disappointing, ri...

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...

What you need to know about coffee tasting

In this quick guide, you will learn how to opening up your coffee palate, but also fully appreciate your cup and all ...
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