"Grown in the remote Oaxacan mountain village of Santo Domingo, this coffee is a deep well of rich, bittersweet chocolate with a well-tempered, stone-fruit acidity. It's complex and clean as a pour-over, decadent as espresso, and a comforting cold weather cup as a French press or Aeropress."

“I am a huge fan of honey processed coffees. I find the high sweetness results in a very approachable cup. Cerro Las Ranas is no different with its elevated Central American profile. The sweet nuttiness comes across as caramelized pecans or praline. There is a moderate citric acidity with a clean mouthfeel. I brew this coffee for comfort and have been enjoying it on flat bottom brewers like the Kalita Wave where the sweetness shines.”

"In the cup, it’s blue cotton candy, winegums, and fresh blackberry. Fruity and vibrant with a juicy backbone that holds its own in espresso or a filter pour. It’s playful, but also structured, with a finish that lingers like a great chorus."

“This washed Colombian coffee offers a comforting, well-balanced cup with notes of semi-sweet chocolate, roasted walnuts, and rich molasses. A whisper of stone fruit acidity adds gentle brightness without overpowering the deeper, sweeter tones. The body is smooth and rounded, with a lingering, nutty finish. Ideal for manual brew methods like pour-over or automatic brew methods such as a drip coffee maker or espresso, where the layered sweetness and subtle acidity can fully shine. A cozy, approachable coffee that’s both familiar and quietly complex. We are proud to say we have been sourcing this coffee for the past 3 years now!”

“This is one of my faves. It’s part of our Chocolatey Comforts flavour mood, and it lives up to its name. Yummy chocolate and toasted nut flavours are swirled with a luscious body and a low and balanced acidity, making this cup just so smooth and drinkable. Plus, as one of our longest standing relationships, Daterra is one of the world’s most sustainable farms. With every sip you take of Pearl, Monogram supports the reforestation efforts in Brazil through Daterra’s Tree_llion program.”

"This coffee from Gikingo Washing Station in Muyinga, Burundi, embodies its name’s meaning: to preserve and protect quality. Grown by 450 smallholder producers, it offers a cup full of comforting sweetness and layered complexity. Notes of brown sugar, poached pear, and cherry mingle with soft milk chocolate and caramel tones. The texture is silky and balanced, with a gentle acidity that brings a lively brightness to each sip. We love this coffee brewed as a pour-over to highlight its delicate sweetness and clean finish. The recipe highlights the coffee’s brown sugar sweetness, juicy pear and cherry notes, and smooth caramel finish."

“In the cup, expect a silky, full body with medium acidity carrying sweet cocoa and vanilla, grounded by gentle tobacco and a soft fruit finish. The roast brings both comfort and nuance—perfect as a pour-over to showcase its layered sweetness, or brewed in a French press for a richer, holiday-ready cup. Each sip reflects PROCOCER’s mission to strengthen community livelihoods while preserving the natural beauty of Las Segovias.”

"This is our 4th year working with Mohamed's coffee at Subtext. His coffee is delicate with strawberry-like acidity, apricot sweetness, and rose florals. Mohamed's coffee is an excellent example of a very clean natural processed lot. His coffee is best enjoyed on the Hario Switch."

“This coffee is sparkly and clean. Brewed on a Hario V60, this coffee has notes of pink lemonade, passion fruit, and dark chocolate. We love how this coffee has enough distinct character to please any coffee nerd, but enough body and sweetness to enjoy with pretty much anybody.”

"This coffee offers a round, balanced, and comforting cup, with notes of stone fruit and chocolate. A timeless classic we love to return to for its elegant simplicity."

"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."

"This coffee has a silky texture and soft sweetness, opening with cocoa and golden raisin before giving way to bright starfruit and grapefruit zest. Its round body and gentle acidity bring harmony between comfort and liveliness. Best brewed on filter to let its delicate citrus sparkle and smooth sweetness shine through."

"This coffee is a longstanding yearly buy on our menu—a place it earned by wowing us at the cupping table in 2019 with a sparkling, tropical fruit-forward flavour profile we had never experienced from the Papuan coffee before. This year's offering is equally fruity, with a complex floral aroma, and long brown-sugar finish."

"This coffee leads with aromas of peach and strawberry. Strawberry follows into the cup where it backs up flavours of mandarin orange and grapefruit zest. As it cools, a brown sugar sweetness comes forward, with characteristics of dried berries and a chocolate truffle finish. The body is light, and the acidity is bright and tangy. We like this coffee best in a V60 brew."

“We buy 4 processing methods of Centroamericano from Aquiares Estate every year, and the washed is always a crisp, bright, citrusy delight. The cup opens up with a mouthwatering apricot and mandarin orange acidity, supported by a layered body that reminds me of marmalade. The finish leaves an aroma of citrus zest and fresh cherries, with a little hint of herbals (think rooibos tea). This is the first year that their washed process included an anaerobic fermentation, and it shows! They’ve avoided the overly funky aromas, and captured more complexity, texture, and depth by adding this step in the fermentation process!”

“This Yirgacheffe is bright and refined, opening with lively notes of tangerine and lemon that bring a sparkling citrus acidity. The cup softens into honeyed sweetness, balanced by delicate hints of chamomile. A graham biscuit undertone rounds out the finish, giving it a gentle warmth and structure. The result is a layered and elegant coffee that shines in both filter and pour-over brews, offering a harmonious balance of fruit, florals, and sweetness.”

“Tasting like Grammie's Blueberry Grunt covered in vanilla ice cream, this coffee is a classic Ethiopia Natural turned up to 10. We get cooked down blueberries paired with fresh citrus notes, and classic florals. A new coffee for us, and one we're very excited to offer, as it reminds us of our favourite Nova Scotian dessert, Blueberry Grunt. YUM. This is a versatile coffee, if using your own recipe, grind a little coarser than normal, as Natural Ethiopians tend to run finer!"

"Fernando's lot delivers a rich and structured cup, centered around comforting notes of caramel, toffee, and milk chocolate. A bright acidity brings balance and contrast, revealing delicate layers of apricot and dried mango that add vibrant, fruity complexity to the cup. This is the perfect 'cozy sweater' coffee for a cold winter day—warm, sweet, and gently lifted by sun-dried fruit tones. It excels as a pour-over, particularly with a V60 or Kalita Wave, where its clarity and sweetness truly shine."

"Sweet, rich, and effortlessly drinkable, Harmony lives up to its name. This premium organic medium-dark roast blends naturally processed and washed coffees to create a cup with mellow sweetness and a velvety body. Each sip reveals delicate layers of dark fruit and chocolate, perfectly united in a seamless experience. Harmony is coffee at its most elegant."

"This coffee will welcome you with a comfortable sweetness and smooth texture. The acidity in the cup plays a support role, with plum and a bit of pineapple acidity, then becomes sweetened with honey and a bit of chocolate that evolves into a lingering nutty finish. We sourced this coffee to fill the role of comfortable coffee with a bit of excitement, perfect for espresso as well as pour over and French press."

“This lot has a lot of interesting characteristics as a ‘regular coffee’. Like the Mexican coffee expectation there is plenty of caramels and milk chocolates, but also some great crisp acidity similar to mandarins or tangerines most likely due to the higher elevation and graduation. Our Dom profile is typically a washed Guatemalan; this Mexico lot, actually our first ever, has been hitting very nice on both espresso and filter.”

"What can we say about Keanu? With a classic and sweet profile, it has been our favey fave for-ever. We are so proud to work with our pals at Fazenda Samambaia, with which we have been trading directly for the past 9 years! Henrique and his team are not only excellent producers, but also ambassadors of sustainable agriculture in Brazil and globally. We lovingly refer to this coffee every year as 'Keanu', a beloved Canadian icon known for his humble attitude, generous soul and dreamy good looks. With a mild acidity, creamy body, and silky sweetness we think this is the ultimate comfort coffee!"

"This little grape bomb of a coffee comes to us from producer Emmanuel Solis and his farm Las Margaritas. Grown at over 2000 meters above sea level, this tasty treat of a Catuai was processed meticulously by Don Emmanuel and his team. After a rigorous and selective hand harvest, the cherries are passed through a water floatation system. From there, the cherries are placed on raised drying beds under the cover of a plastic roof to dry for approximately 40 days prior to milling. This process results in a beautiful light-bodied coffee, with refreshing tartaric and malic acidity, a juicy body and lasting finish."

“Gerba Dogo comes from an epic spot, tucked deep in the remote backcountry of West Guji near Bule Hora. Getting there takes a serious two-day drive, a trek I have had the good fortune to make a few times over the years. The high altitude and isolation give this coffee its distinct character. The washing station is run by Morkata Gata and his wife, Eyerusalem Gebregziabiher. This site brings together cherries from three kebeles, including its namesake Dogo Sodu. In the cup, it is a Southern Ethiopian classic: black tea with a touch of rue, layered with stone fruit such as peach, nectarine, and apricot. The body is light yet creamy, quietly elegant, and best brewed as a pour-over with extraction pushed above 22%."

“This coffee was roasted to feature the rich, chocolate finish while preserving the bright citrus and floral notes. Expect a splash of bright lemon & fresh melon with a balanced milk chocolate finish.”

"This coffee is a go-to for comfort. It is as smooth as it can be with a lot of body, low acidity and super balanced sweetness. It reminds us of homemade brownies with roasted almonds on top and when you close your eyes, you can feel a hint of rose at the back of your mouth. It can be a comforting filter cup and a great base for your favourite milk-based drinks!"

“This gem of a coffee is smooth and easy going. It has a big creamy body, a nice mellow sweetness and a soft acidity. Warm & welcoming, it makes me see the full spectrum of the colour orange. It’s like sitting in front of a roaring fire, or like feeling the morning sun on your face. This coffee fits beautifully in our Amber Collection. It reminds me of comforting flavours like milk chocolate, caramel and orange.”

“This is a coffee beloved by everyone, and with one sip, you’ll know why. Its smooth, sweet character reveals a delicious depth of dark chocolate and toasted hazelnut, while a delicate hint of jujube-like acidity provides the perfect twist. Before you know it, your cup will be empty! After all these years with the Aprocassi cooperative, their consistency and quality are why we’ve stayed loyal—some relationships are just meant to last!”

“This is a coffee we really enjoy brewing in the cafe and at home as a pourover. In

the cafe we are using V60 at the moment and at home I use an April brewer. We find it has a nice body and sweetness with a smooth, but present and balanced acidity. We find tasting notes resembling green apples, and hints of marzipan and chocolate. A hint of florals makes it more fun and complex. It feels like there is the perfect amount of fermentation on this honey processed coffee too which adds a nice touch of complexity. It’s the perfect coffee for a cold morning.”

"Incuti offers remarkable clarity and a dynamic structure. The cup opens with a vibrant, juicy acidity expressing distinct notes of blackberry and sweet plum. As it cools, a syrupy body emerges, leading to a clean, well-integrated finish of lingering brown sugar sweetness."

“Spread your wings and soar with this delicious dark roast. With its bold personality and darker profile, Nighthawk is the perfect super hero coffee. Not all super heroes wear capes. But they do drink Nighthawk.”

“Grown in the rich volcanic soils of Antigua, Guatemala, this Villa Sarchi from Finca Pulcal showcases exceptional clarity and balance. At elevations of 1600 - 2000 meters, the coffee develops a refined sweetness and elegant structure. The cup offers notes of ripe peach and fresh pear, complemented by a delicate, soda-like effervescence that brings a lively brightness to the finish. A beautifully expressive coffee that highlights the precision and heritage of Guatemalan cultivation. We like this coffee brewed V60 or Bonavita batch if we are busy and in a rush.”

“This coffee offer a radiant cup bursting with juicy lychee and ripe peach, lifted by a bright floral acidity and wrapped in a silky, elegant sweetness reminiscent of caramel.”

"Papua New Guinea is a relative newcomer to the specialty coffee scene. However, it’s an origin that we’re quite excited about for the potential. We’re finding the profiles from PNG to have a very chocolatey big body and citrus complexity in their acidity. For this blend, we’re combining the PNG with a coffee from Rani Mayasari, an extremely talented producer out of West Java, Indonesia. Her coffee underwent an anaerobic natural fermentation that brings a dried red fruit sweetness to this blend, making this the perfect holiday drink!"

"This lot from Habtamu's Chelbesa washing station has an articulate classic Gedeb profile we love—juicy and bright, like white champagne peach, buttery, and sencha tea-like qualities. We use additional names for coffees sparingly these days, but when we tasted this lot, we had to crown it 'Techno Peach', reminding Nate and I of one of our first coffee releases for Luna nearly 8 years ago."

“There is a coffee for every season and, for me, this natural lot from Kindeng Mill tastes like the warmth of a holiday in the depths of winter! It pairs stunningly fruity acidity with seriously deep caramel notes, opening on cooked cranberry, tropical pineapple, and ripe mango. The cup has nice depth and body with some light clove and nutmeg spice against a creamy backdrop. With its hints of orange zest and molasses, it is a complex cup but comes together like a gingerbread cookie, or pineapple upside down cake, or really any holiday treat that combines cooked fruit with cooked sugar flavours!”