COFFEE

Solstice-Dark Roast 

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

Espresso-Medium/Dark Roast 

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 increased sweetness, body and a hint of fruit, for a very special espresso experience.

Inukshuk- Dark Roast 

This 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.

Coureur Des Bois-Medium Roast 

A 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.

Dream Catcher Swiss Water Process (Decaf. Blend)

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.

Two-Spirit-Light Roast

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.