Chance Coffee - Heart Eyes Espresso 12oz
Regular price $18.00HOLIDAZE | Chance Coffee
Regular price $20.00
12oz, whole bean
Chance Coffee - Ethopia Kayon Mountain 12oz - Natural
Regular price $22.00Chance Coffee | Ethiopia Kilenso Mokonisa | 12oz Whole Bean
Regular price $23.00TANGERINE, 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.
Santa Lucia White Honey | Costa Rica | Transcend Coffee
Regular price $28.00Kercha Guacho | Ethiopia | Transcend Coffee
Regular price $22.00
The Kedir family has operated washing stations as part of the Oromia Coffee Farmers Cooperative Union since the late 1980s. In 2014 they started Sibu coffee exporters as a way to improve market access to the farmers they worked with. Now Sibu owns and operates 3 washing stations in the kebeles of Guracho and Hambela. This coffee was grown around the Guracho washing station by a collection of small-holder coffee producers, which are often called out-growers in Ethiopia. These out-growers only own 1-5 hectares of land, and coffee is only one of the crops they grow. Normally, they use as much of their land as they can for producing food to feed their families and rely on crops like coffee for some extra money. This is a naturally processed coffee, which was completely dried on raised beds over the course of three weeks at the Guracho washing station.
Sibu coffee has invested in renovating the school in Guracho, building a new roof and bringing in school supplies for the community’s students. They also financed the construction of an enhanced latrine as well as a freshwater supply for the village. We sourced this coffee through Royal Coffee importers based in Oakland, California.
-Josh Hockin
Director of Coffee
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WHOLE BEAN COFFEE.
ROASTED.
Argyll Blend | Transcend Coffee
Regular price $19.00Is 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.
-Josh Hockin
Director of Coffee
WHOLE BEAN COFFEE.
ROASTED.
Valentin Carrillo | Guatemala | Transcend Coffee
Regular price $22.00
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.
Emilio Buenaventura - Colombia | Transcend Coffee
Regular price $21.00
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
Interested about knowing more about our Transparency Report? Click here!
Want to learn more about our new bag and flavour profile categories? Click here!
WHOLE BEAN COFFEE.
ROASTED.
