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.
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.
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.
Starting Parameters: 20g in | 30 seconds | 40g out *note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure.
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.
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.
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.
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.
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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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.
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.