Is this? A BLEND? Yes, it is. In fact, this is the first blend that Transcend has offered in over a decade. We remain focussed on finding exemplary offerings from regions around the world and are proud to showcase them as single-origin offerings. Either of these coffees absolutely stands on its own on our menu, but we can achieve something else through blending. As in cooking, using multiple ingredients with complementary flavours can create brand new and complex flavour experiences. The key is finding flavours that work well and managing their proportion. We’ve been tweaking blend profiles and flavours for the last several months, and we’re proud to unveil ARGYLL. The name is an homage to Transcend’s first home just off of Argyll Avenue in Edmonton, AB. That tiny shop was the beginning of Transcend’s journey through the coffee industry and was where so many Edmontonians learned about the range of flavour possibilities within coffee. We felt it was a fitting name for our first step back into the world of blending coffee.
This version of ARGYLL contains coffee from Ethiopia. The primary component, however, is a dense and chocolatey lot from Octavio Herrera in Northern Guatemala. He’s owned his farm for over 30 years and has started to hand off responsibilities to his children and grandchildren, but is still at the farm every morning to oversee everything. The next coffee comes from Guji in Ethiopia which is going to bring some sweet stone fruit, which makes this blend to remind us of chocolate-covered cherries and those chocolate oranges you’d smash open at Christmas.
