Products (52)

This coffee is very fruity and Creamy with sweet florals and notes that remind us of:  Passion fruit | Strawberry Milk | Raspberry | Peach | Chocolate Origin: ColombiaRegion: Cauca, ColombiaFarm and Producer: Granja Paraiso 92 - Wilton BenitezVariety: GeshaElevation: 1900 Meters above sea levelProcess: Washed with Thermal ShockFermentation: Anaerobic Bag size: 150g whole bean - great for filter and espresso More about this coffee: Wilton Benitez has been producing top quality coffee for more than 26 years. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process. Wilton wanted to put his goal and passion into creating wonderful and exciting coffee through his recently established company, Granja Paraiso 92. All the state of the art equipment and machinery is designed by the Wilton,  and assembled in the farm by him with the help of his brother. The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make El Paraiso 92´s coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes.Drying machines at the farm don’t use fossil fuels and only need moderate electric energy for their operation avoiding greenhouse gas emissions.

This Washed processed coffee is sweet, juicy and comfortable with notes that remind us of:              Raspberry | Apple | Brown Sugar | Strawberry | Milk Chocolate Origin: ColombiaFarm: 4 farms from the area around the town of Yacuanquer: Dona Esperanza Cualtan ,Don Cesar Ernesto , Dona Rosalba Ceballos & Don Luis AntonioHarvest: Early 2022Variety: Caturra, Colombia, TypicaElevation: 1900-2000 MASLProcess: WashedFermentation: 10 Hours in Cherry, 20 Hours De-pulpedSize: 340g / 1KG and  2.5 KG whole bean Great for both filter and espreso More about This Lot and Yacuanquer: This blend is our version of a community lot. Apex has chosen several smallholder farms surrounding the town of Yacuanquer to blend together to create a larger and more manageable lot size. By doing this, we allow numerous smallholder farmers to participate in the specialty coffee premiums being paid to farmers in the area that we work with. The farmers included in this blend consist of Doña Esperanza Cualtan, Don Cesar Ernesto, Doña Rosalba Ceballos, and Don Luis Antonio. All their farms are located at an altitude between 1900-2000 masl and each have under 2 hectares of land. They are situated near the Galeras volcano where they benefit from the rich soil and ideal microclimate for growing specialty coffee. Along with coffee, they also grow bananas, lemons, avocado, and yucca for their own consumption.

Last call for this coffee :) This Washed processed coffee is sweet, juicy and comfortable with notes that remind us of:              Apricot | Apple Juice | Caramel | Mandarin Orange | Pear Origin: ColombiaFarm: 3 farms from Buesaco Regions : Yeny Pinchao, Finca La Esmeralda Eduardo Trejo, Finca El Chirimoyo Geovany Pinchao, Finca La Pedregal Harvest: Mid 2021Variety: Caturra, ColombiaElevation: 1900-2000 MASLProcess: WashedFermentation: 16-18 hours and dried on raised patios for 10-25 daysSize: 340g / 1KG and  2.5 KG whole bean Great for both filter and exciting espresso More about Buesaco Jardines: The town of Buesaco lies on a ridge high in the Andes mountains of the Nariñodepartment. The name of this blend, Buesaco Jardines, translates to "BuesacoGardens" which refers to the lush gardens that are present in coffee farms surrounding this area. Geovany started this new project called "Jardines" with his sister Yeny, and his brother Eduardo as a way to pool their smaller day lots into a larger, more manageable lot size. The coffees produced at these farms have incredible complexity and sweetness, which can be attributed to the high elevation and diverse micro-climate in this area. Their simple, yet effective processing techniques also make this blend incredibly clean, sweet, and refreshing. The main varieties included in the Jardines project are Caturra and Colombia. The three siblings work arduously to preserve the quality of their plants. They ensure all weeds are removed manually, and use only organic fertilizer on their farms. These practices help preserve the soil from damage during periods of droughts or prolonged rain. Yeny Pinchao - Upon harvest, ripe cherries are selected for processing. The cherries are washed and soaked in water to remove floaters. Remaining cherries are depulped and left to ferment in clean tanks for 16 hours before being moved to patios to dry for a period of 10 days under the sun. Geovany Pinchao - Upon harvest, only the ripest and healthiest cherries at the farm are selected for processing.The processing starts when the cherries are washed and soaked in clean water tanks. After removing all floaters,the cherries are depulped and fermented in clean steel tanks for 18 hours before being washed again and moved to patios to dry with direct sun exposure for approximately 25 days. Eduardo Trejo - The washed process in Finca El Chirimoyo starts with the manual harvest of ripe cherries. Aprocess of soaking the cherries in water to remove floaters and impurities occur after they arrive at the farm.Cherries that pass this selection are left to ferment for 12 hours in jute bags. The cherries are then depulped before going through a period of anaerobic fermentation in air-tight tanks for 26 hours. Once this process is finished, the coffees are fully washed and sun-dried for 18 days on patios.

This natural processed coffee is sweet, full, and fruity with notes that remind us of: Marmalade | Grapefruit | Toffee | Jasmine | Plum | Almond Origin: Costa RicaFarm: Hacienda SonoraFarmer: Alberto and Diego GuardiaMicromill: SonoraRegion: Central ValleyHarvest: 2021Variety: MilenioElevation: 1300 MASLProcess: Piramide HoneyDrying method: Covered Patio & Pyramid layered method Milenio variety: The Milenio (H10) variety is a first generation hybrid that is a cross between the rust resistant T5296 and Ethiopian landrace Sudan Rume. It performs very well at high altitudes and is well adapted to agroforestry conditions. The yield potential for this coffee is very high as well. Great on both filter and espresso Relationship: We have a special place on our hearts and our shelf for Hacienda Sonora. We were one of the first companies in Canada to roast and sell Diego's coffee. We also had a chance to meet Diego in Montreal which solidified our relationship. Knowing Diego and how much he cares about his coffee and his staff really make us want to carry Diego's coffee every year. Plus... his coffees are dynamite. More about Hacienda Sonora and this coffee: Hacienda Sonora aims to progress specialty coffee in Costa Rica by working with more than 20 varietals and several unique processing methods. The farm has been in the Guardia family for more than 100 years but has focused exclusively on specialty coffee since 1999. During the "Piramide" drying process, the coffees are covered early in the afternoon when the temperature is hot, then piled up in a pyramid layered way to modulate the temperature of the cherries throughout the day. This helps to even out the fermentation and avoid development of "boozy" flavours sometimes associated with naturals. These evolving tactics plus impeccable organization and dedication to sustainability makes this one of the most progressive farms in Costa Rica. This lot is a honey lot which mean that the skin of the coffee were removed during processing.

This coffee will be roast on August the 15th - very limit bags This coffee was used by our good friend Matt Winton as part of his winning coffee routine at the 2021 World Brewers Cup in Milan. This CM Washed processed coffee is bright, lively, floral, and citrusy with tasting notes that remind us of: Mandarin | White Grape | Juniper | Orange Blossom | Honey | Spice Origin: Sozoranga, EcuadorFarm: Hacienda La FloridaProducer: Coronel FamilyHarvest: July 2021Variety: CatucaiElevation: 1400-1800 MASLProcess: Whole Cherry carbonic maceration with mosto for 5 days then fully washed 100g - whole bean only Great for both filter and exciting espresso More about this coffee:  Hacienda La Florida is located in Sozoranga an old Spanish settlement, in the skirts of an inactive volcano called Jatumpamba. This farm has been part of the Coronel Family since the beginning of the 19th century. The Coronel Pilco family will continue the legacy to protect the dry tropical forest unique in the world and produce the best of their agricultural production.Fabricio and Ramiro Coronel Pilco began their specialty coffee adventure in 2015, planting Catucai without having a complete understanding on the specialty coffee industry and what exactly their goal was. The Catucai variety is resistant and shows good production yields, though it's often said to not have a great cup profile due to the timor genetics. This was something that was realized into the journey of the farm, which makes it hard to go backward - the solution, was to purchase the processing equipment and tools necessary to express the full potential of their terroir and the variety. This coffee was recently used as a blend with Coffee Eugenoides from Inmaculada coffee farm (Colombia), by Matt Winton to win the World Brewers Cup 2021. (In photo, Ply and Matt in Milan, and Fabricio with our roast of this coffee! )

This natural processed coffee is fruity and sweet with tasting notes that remind us of: Blueberry | Peach | Lemon | Cocoa | Guava | Floral Origin: Oromia, Guji Zone, Kercha Woreda, EthiopiaFarm: 782 smallholder farmersProducer: Mr. Degefa Sema, Banko Michicha StationHarvest: Late 2021Variety: HeirloomElevation: 1900-2030 MASLProcess: Natural - Traditional dry for 3-4 weeks 340g, 1KG, or 2.5KG bag Great for both filter and exciting espresso More about this coffee:  Guji sits at the southern end of the Sidamo coffee growing region, and is part of the officlal Oromia region. This cherry drying station (and washing station for washed lots) is owned by Mr. Degefa Sema, who has been in the coffee industry for 25 years and now mainly operates a string of washing and hulling/milling stations around Keffa, Guji and Sidamo. Just under 800 farmers deliver to Degefa's 5 cherry collection centers for this Banko Michicha drying center. In the Kercha region this washing station support local farmers through a training center it opened, plus support of local community-based organizations who focus on agriculture.

This low O2 natural processed coffee is fruity and sweet with tasting notes that remind us of: Blueberry | Cocoa | Guava | Plum | Floral | Toffee Origin: Bombe Village, Bensa District, Sidama region, EthiopiaFarm: Belayneh Bariso FarmProducer: Belayneh BarisoHarvest: Late 2021-Early 2022Variety: 74158 & 74112Elevation: 2225 MASLProcess: Low O2 Natural size: 200g Great for both filter and exciting espresso More about this coffee:  This coffee was produced by Belayneh Bariso as part of the producing group started by t and Aklilu Admassu. They focused on quality and advancing coffee processing method and traceability of single-producer Ethiopia coffee Asnake has been in coffee for many years and was the pioneer of the use of African raised beds in the drying process of coffee to increase the quality. African raised beds are now being used world wide to dry coffee. Asnake had also helped organized several producer group in collaboration with Catalyst Trade, in various part of Ethiopia. LOW O2 NATURAL This natural process lot was processed within stainless barrels with an airlock mechanism, allowing for free oxygen to be flushed out as the microbes created CO2 during their breakdown of sugars. The coffee is labelled as a low oxygen natural process, which allows for the distinction of the zero oxygen naturals and those that process with low amount of oxygen.  After the whole cherries are fermented in a sealed barrel for a 24 hour cycle, the cherries are then removed and dried on shaded raised beds much like the other naturals at the site (15-21 days, regularly turn on African raised bed). This limited oxygen cycle creates a wild jam-like note in the cup, with subtle florals on the aroma and the palate reminiscent of the terroir of Bensa coffees.

Flavoured Instant Coffee Super high-quality Arabica coffee infused with natural Madagascan Bourbon vanilla. Did you know that Bourbon vanilla originated on the island of Reunion (originally called Bourbon), named after the French dynasty who settled on the island – hence why we call it French vanilla! Have you tried our Decaf French Vanilla flavoured coffee? INGREDIENTS: Freeze-dried Arabica coffee, flavourings

Flavoured Instant Coffee Super high-quality Arabica coffee infused with the warming taste of ginger, cinnamon, nutmeg and dark molasses. When Will was growing up in Finland, the scent of gingerbread cookies – or ‘Piparkakku’ – meant the arrival of the festive season so we wanted to celebrate this tasty Nordic biscuit. This coffee is delicious with a little touch of brown sugar to bring out the natural sweetness. INGREDIENTS: Freeze-dried Arabica coffee, flavourings

This washed coffee is comfortable and sweet with tasting notes that remind us of: Pear | Peach | Milk Chocolate | Orange | HazelnutThis is one of our main in house Espresso coffee. Origin: GuatemalaRegion: San Antonio Huista, HuehuetenangoFarms: Various smallholders in HuehuetenangoOwner: Community LotHarvest: 2022Varieties: Caturra, Bourbon, CatuaiElevation: 1600 MASLProcess: WashedAvailable in 340g, 1 KG, and 2.5 KG - Whole bean great for espresso and comfortable pour over/filter More about this lot: This lot brings together 15 producers from the Huehuetenango region in Guatemala. These producers are improving the quality of their coffee year after year but still do not have the means to be able to sell their coffees as a single lot. Since the quality of their coffees are similar a blend has been created to showcase a regional profile. Thanks to the extra quality of these lots, the exporter can pay a higher price for them. Thus, the producers can improve their facilities to achieve more effective production and quality.

Flavoured Instant Coffee Super high-quality Arabica coffee infused with the vibrant taste of Cuban dark rum. We love rum and raisin ice cream (and just rum for that matter) and we wanted to capture that Caribbean spirit (no pun intended) in a coffee. It has that classic sugar cane flavour but without the booze, sorry guys. INGREDIENTS: Freeze-dried Arabica coffee, flavourings

This Honey processed coffee is sweet and comfortable with notes that remind us of: Pineapple | Peach | Chocolate | Berries | Floral Origin: HondurasFarm: El FiloFarmer: Danny MorenoRegion: El Cedral, Santa Barbara, HondurasHarvest: March-June 2022Variety: Pacas, BourbonElevation: 1540-1600 MASLProcess: Honey Available in 340g, 1KG, and 2.5KG. Suitable for lovely pour over or comfortable espresso Processing details: The cherries are picked when they are completely ripe. Then they are put in grainpro bags to ferment in an anaerobic environment for 72 hours. Next, the cherries are de-pulped and the parchment is put into fermentation tanks where it is dry fermented for 16 hours. Then the parchment is put on raised beds to pre-dry for 2 days. The coffee is then put inside a parabolic solar dryer for around 20 days. After drying, the parchment is sorted by hand to remove defective beans. More about Danny Moreno and El Filo We love coffees that speak through their flavours of their origin and we also love coffee that shouts through their flavours of their dedicated producers. We think that Danny Moreno's honey process Pacas is a fine balance between a coffee that maintains its chocolatey and sweet toffee quality in many Honduran coffees and also a clean and balanced acidity that is produced through careful processing. Danny and El Filo are well known in Santa Barbara and Honduras coffee scene as he placed top 10 in the Cup of Excellence competition multiple times. We think that this coffee is also very interesting because it was fermented in an anaerobic condition in grainpro bags for 72 hours before depulping and undergoing in the honey process. This results in a balanced acidity and a sweet chocolate toffee finish. 

Flavoured Instant Coffee Super high-quality Arabica coffee infused with the classic taste of Irish cream. Irish coffee - the dinner party favourite. We love its retro charm so we wanted to replicate that same flavour in one of our coffees. We do this by combining an Irish whiskey flavour (which actually originates from white oak barrels) and cream flavour. The result is a taste that is true to its name but without all the faff. Try this coffee with a drop of Bailey’s or some whipped cream on top. Damn! INGREDIENTS: Freeze-dried Arabica coffee, flavourings

Flavoured Instant Coffee Super high-quality Arabica coffee infused with natural coconut flavour. This flavour has us daydreaming about sunny skies and swaying palms of the tropics. The subtle hint of coconut adds a tropical twist to our smooth coffee, which will have you on island time in no time. Have you tried our Decaf Island Coconut flavoured coffee? INGREDIENTS: Freeze-dried Arabica coffee, flavourings

BEHIND THE CUP Another powerhouse coffee from Ethiopia, we recommend this for fans of Worka. Coming from a similar region, Bedhatu Jibicho is sure to be a favorite. Fruit forward sweetness is the first thing that hits your palette. Juicy and light melon pairs with deeper notes of strawberry. Both balanced with a dense nougat-like flavor that lingers while you keep sipping through your morning.