Métis are the people who traveled and opened the waterways across Turtle Island. They were the Wood Runners (Coureurs Des Bois), the voyageurs, the paddlers, intrepid explorers and translators.

A medium roast blend of Guatemalan and Ethiopian coffee.

The Ethiopian coffee is from the Sidamo region of Ethiopia from a co-op called Oromia Coffee Farmers Co-operative Union. The Union is comprised of over 200 different co-ops and represents over 200,000 farmer members. It is one of the largest coffee co-ops in the world. Ethiopian coffee has a pronounced, but sweet, acidity with a lot of citrus fruit, jasmine blossom and tea like qualities. It is one of the most unique-tasting coffees in the world. Coffee actually originated in the forests of Ethiopia.

Available in whole bean or ground
340 g / 12 oz

Inukshuk are placed throughout the Arctic landscape acting as "helpers" to the Inuit. Among their many practical functions, they are used as hunting and navigational aids, coordination points and message centres.

This medium/dark roast blend contains dark roasted coffee from ASOBAGRI co-op as well as Guatemalan coffee from a co-op called CCDA. This group is very politically active and advocates indigenous and campesino (peasant) rights in Solola department. They frequently oppose mining and hydroelectric projects in their territory and have a strong infrastructure of social supports for themselves using profits from fair trade coffee.

Available in whole bean or ground
340 g / 12 oz

TANGERINE, FLORALS, STRAWBERRY  

Region: Guji
Producer: Israel Degfa
Mill: Kilenso Mokonisa
Varietal: Certo, Wolisho, Heirloom
Process: Washed
Altitude: 2000 MASL
Imported by Apex Coffee Imports

Kilenso Mokonisa is one of 5 wet mills owned by Israel Degfa. Here, local smallholder farmers around the area of Kerrecha deliver ripe cherries to the mill. Israel has a history of investing in sustainability programs that are targeted at improving the quality and performance of his coffees. This year, a flotation system was implemented at this wet mill for cherries upon arrival.

The Summer Solstice is a day of traditional significance to Indigenous Peoples and has been celebrated around the world for thousands of years. The Earth’s northern hemisphere is tilted as close as it gets toward the sun and we enjoy the longest day of light in the year.

This is intensely dark roasted coffee from ASOBAGRI co-op in Guatemala. Very heavy notes of smoke, black pepper and bakers chocolate.

Available in whole bean or ground
340 g / 12 oz

Two-Spirit (2S) are gifted among all beings because they transcend the boundaries set by the binaries of male and female. The Creator allows them to see life through the eyes of all genders, restoring gender fluidity and expression among our people. Traditionally, Two-Spirit were revered and held significant roles as visionaries, healers, medicines people and care-givers.

This coffee brings the complementary qualities of African and Latin American coffees together to create a lively and sweet coffee brimming with brown sugar and roasted almond flavours, finishing with subtle notes of citrus and vanilla.

Available in whole bean or ground
340 g / 12 oz

The original inhabitants of Canada - First Nations, Métis and Inuit. They are the holders of language, knowledge, traditions, and beliefs. They have a special relationship to their traditional lands and understanding of the importance of a sustainable management of natural resources.

This blend contains dark roasted, and a medium roasted, naturally-processed coffee from the Sidamo region of Ethiopia. Naturally-processed means the coffee is dried inside the fruit of the coffee tree which is the original way of drying coffee but not the way most coffees are processed in modern times. Typically, these days, the skin and flesh of the coffee fruit is completely stripped and washed away from the seed before it is dried and exported. Naturally-processed coffees are typically very fruity, sweet, heavy in body and moderate in acidity. This particular natural coffee exhibits blueberry like flavours but is only blended in small quantities to increase sweetness, body and a hint of fruit, for a very special espresso experience.

Available in whole bean or ground
340 g / 12 oz

Stewed Apple | Plum | Hazelnut

• Town: Rio Las Palomas
• Region: San Pedro Necta, Huehuetenango, Guatemala
• Elevation: 1750 masl
• Variety: Bourbon, Caturra, Catuai
• Processing: Washed, Patio Dried

Valentin and his son Evelio farm in the steep terrain of San Pedro Necta, which is located just south of the Mexican border in Huehuetenango. Luis Pedro Zelaya and his team at Bella Vista in Antigua have started working with farmers in Huehuetenango, teaching them about pest management, plant health and nutrition, and harvesting practices. The area is known for its high-quality potential but also its remoteness. It can be quite difficult to access the small towns in the mountains during wet months, and there are frequent slides that block access even on the main highways. To us, efforts to connect coffee producers in remote areas to buyers who would not otherwise have been able to meet them and taste their coffee is well worth it. Huehuetenango is known for producing highly complex and delicious coffees, but there have been constant struggles to maintain relationships in the area. With partners like Bella Vista, the opportunities for longer-term relationships are much more common. Valentin is one of the first Huehuetenango producers that Bella Vista has worked with, and his coffee is an excellent example of the juicy and complex coffee that the region is famous for.

-Josh Hockin
Director of Coffee

WHOLE BEAN COFFEE.

ROASTED.

Cherry | Roasted Almond | Plum

• Farm: El Plan Quinua
• Municipality: Ancuya
• Region: Nariño, Colombia
• Farmer:Emilio Buenaventura Cundar Egas
• Processing Method: Washed, dried on patio
• Varieties: Castillo
• Altitude: 1900 meters above sea level

The towns of Narino are dotted along the wavy Andean hillsides of the Colombian Altiplano. The mountainous terrain makes for long, slow drives up and down the hills that separate the towns. Many of the most prominent coffee growing towns are located around Galeras, an active volcano that has been designated as a Decade Volcano due to its frequent eruptions and proximity to populated areas.

Emilio Buenaventura’s Finca El Plan Quinua is located near the coffee-growing municipality of Ancuya. The town’s square is located at about 1300 meters above sea level while his farm is at 1900 meters. The steep hillsides give the coffee trees ample concentrated sunlight at peak hours and plenty of shade throughout the remainder of the day. Emilio and his wife Gloria farm their Castillo on one hectare of land. Their son Cristian helps out during harvest. Emilio’s brother Luis Arnulfo has a micro-mill which they make use of. After being de-pulped, the coffee is fermented for 12 hours before being dried on a cement patio for 6 days.

-Josh Hockin
Director of Coffee

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WHOLE BEAN COFFEE.
ROASTED.

BUTTERFINGER, CLEMENTINE, HONEY

Region: Mataquescuintla
Producer: Eder Jiminez
Varietal: Pache San Ramon
Process: Washed
Altitude: 1750 MASL
Imported by Semilla Coffee

12oz Whole Bean