Meet Your 2025 Coffee Advent Roasters
Carefully curated from the most talented Canadian roasters. Featuring a wide range of origins, varieties, and processing methods to take you on a coffee adventure.
INDIA - Narmada - Coffee Wallas (Toronto, Ontario)
MORE ABOUT COFFEE WALLAS
"This is our second year purchasing Narmada, and we had the privilege of visiting the farm and processing station in India this February. Narmada is sweeter, more fruit-forward, and floral this year, and this is a clear result of the care that was put in. From the growers to the pickers to the washing station, the collective effort really makes the cup shine with tons of citrus, apricot, sugarcane, and white chocolate. We absolutely love this one in an Origami Air with a wave filter."
Brewing tips from the roaster:
Rinse the paper filter and discard the water. Pour the 20g of ground coffee into the dripper. Start your timer, bloom your coffee by pouring 100g of the water in slow, gentle circles. At 0m45s, pour 100g (to 200g on your scale) in circles. At 1m30s, pour 100g (to 300g) in circles. The coffee should drip through in 2m20s. Add 20g of bypass water at room temperature to increase the clarity of the coffee. For Espresso, use these parameters: 18g in, 45g out, in 26-28 seconds. Enjoy!
