Guatemala, Santa Clara

Guatemala, Santa ClaraAbout the Coffee Santa Clara is a family run estate in Antigua, Guatemala, overseen by Ricardo Zelaya, a fourth generation producer. The farm sits on the slopes of Volcn de Agua, where volcanic soils and high elevation create consistent growing conditions year over year. Zelaya inherited both the land and a long standing approach to farming that prioritizes quality at the farm level rather than at the roasting stage. Santa Clara uses shade grown

Carolina hand-selects only fully ripe cherries

Temperatures stay consistent year-round

and their coffees are blended specifically to produce the most chocolatey and balanced profile from this particular harvest

and Jeremy Ho started Monogram in Calgary after working together as baristas early in their careers

Carpenter Estates

Subtext is a team of coffee professionals roasting in one of the industrial hold-outs of Toronto

and café con leches

a second 36-hour fermentation follows using mosto (the liquid byproduct of pulped coffee cherries)

a chemical-free decaffeination method that uses water and activated carbon filters to remove caffeine while keeping the soluble compounds that carry flavour intact

That's enough to get us interested

He also sits on the board of Café Collectif

Compostable