Coffee

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

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

This coffee blend has been roasted in small batches to bring out the optimum flavours in each bean. It's dark roasted for those who love a dark coffee blend. It has hints of caramel, toasted nut and chocolate. Works great for your espresso lattes or iced coffee and pairs very well with cinnamon rolls.

Stone City's hand-crafted, small-batch approach is what makes their relationship with our coffee unique. Their method ensures the beans are roasted to perfection, which inevitably results in an exquisitely smooth cup of coffee, bursting with flavour, every time.

Available in 1lb bags as whole bean only

Ojibwe believe that night is full of both good and bad dreams. When a dream catcher is hung above the place where you sleep it moves freely in the night air and catches the dreams as they drift by.

This is a blend of a medium roasted and dark roasted decaffeinated coffee originating in Honduras. The dominant indigenous culture in the area is Lenca. The Lenca language is now extinct. The coffee is decaffeinated using the Swiss Water Process where 99.9% of the caffeine is removed using nothing but water and carbon filters. The coffee has strong nutty flavours and a subtle acidity.

Available only as ground
340 g / 12 oz

This cold brew blend has chocolaty sweetness with a subtle note of citrus zest. It is so smooth and bursting with flavour. Coffee origins are South America.

A good rule of thumb is to use a 1:4 coffee to water ratio when making cold brew CONCENTRATE. A simple way to make it is with a French Press. Put 100g (or 1.25 cup) of coarse ground coffee and 454ml of cold water into your French Press. Let your coffee and water rest for 12-24 hours and then plunge it. Now put it in a sealed jar in the fridge and it will keep for 2 weeks.

Try out this recipe to get you started:
3oz cold brew concentrate
2oz cream
2oz sweetened condensed milk
Add a flavour shot and pour over ice.

Or make this delicious blend as a cold brew drink versus a concentrate with 1:8 part coffee to water.

Available in 1lb bags as whole bean or ground

CARAMEL, RED APPLE, BROWN SUGAR

With the above notes, this blend is sure to please the decaf drinker! 12oz whole bean.