Caffeine
100 varieties of coffee beans, the world’s largest selection, available to you unroasted or in your choice of six roasts.
Our café-roastery
Our café-roastery at the corner of Bathurst and Bloor has closed but our online business continues to offer Canada’s largest selection of coffee.
Equipment
Home roasters, coffee syphons, French presses, espresso machines, grinders and all the accessories you can imagine are found both in store and in our online catalog.
WHO WE ARE
Green Beanery has a mission, one that extends beyond the commercial (not that we aren’t proud to have become Canada's largest online retailer of coffee and coffee equipment, offering more varieties of coffee beans than any other retailer in the world and selling more coffee paraphernalia than any other Canadian retailer).
Green Beanery aims to reinvent the coffee shop of old. Until the 1920s, when big business began to take over the coffee industry, all coffee shops roasted their own. Green Beanery is helping to spur a renaissance in local roasting by supplying hundreds of micro-roasters and restaurants, and leading by example by roasting all of our own coffee, too, at our cafe-roastery at 565 Bloor St West in Toronto’s Annex district.
The renaissance includes returning coffee shops to the service of the community, providing a place to sip small luxuries in an atmosphere large with comforts for both mind and palate. You won’t find Wi-Fi in our cafe - our patrons place a premium on conversations and conviviality.
The renaissance also includes reviving the coffee shop as change agent. Coffee shops of old were known for great innovations and passionate discourse - this is where Lloyd’s of London launched the insurance industry, and where social revolutions were born. In that spirit, Green Beanery hosts Grounds for Thought for those who relish having their intellect provoked and entertained. Fittingly, Green Beanery is owned by Probe International, a Canadian charity known for out-of-the-box thinking, whose directors have included many of Canada’s most celebrated minds, among them Jane Jacobs, David Suzuki, Margaret Laurence and Thomas Berger.
Favourite Beans
Roasted - Brazil Natural
$11.85
About the bean
We're thrilled to welcome this natural Brazilian to our inventory. Our former in-house beans expert, cupper and roaster, Priscila Fonseca, has a family tie to this particular Brazilian - it's from her family farm!
Monte Verde farm is located in the south of Minas Gerais - the big wheel on Brazil's coffee producing campus - in the municipality of Santana da Vargem. The farm grew and modernized under the innovative eye of the family's matriarch, and all who work here are treated like family. Two sons, daughters-in-law, grandchildren, along with collaborators have taken Fazenda Monte Verde and Fazenda Nevada (another farm in the municipality of Campanha) to where they are today. The greatest of care during harvest and post-harvest is evident in the cup.
This pick represents the flavours of southern Minas Gerais and was produced by Danielle Fonseca and Ana Elisa (Ana also runs a farm in Santana da Vargem with her brothers Wander and Wagner).
Pictured are Danielle and sister Priscila. Granddaughter and coffee farmer's daughter, Danielle Fonseca started managing the family farm with her father in 2016. When her parents moved to another city and Priscila moved to Canada, she took over management of the farm by herself. She works tirelessly to implement sustainable practices and to improve post-harvesting methods to ensure her coffee's special characteristics shine. Traceability of every step involved in harvesting is available for all lots produced by Fazenda da Serra.
Our favourite Brazilian.
Quick Notes
Farm: Fazenda da Serra & Fazenda Monte Verde
Producers: Danielle Fonseca & Ana Elisa Inacio de Brito
Region: Sul de Minas
Sub-region: Santana da Vargem
Community: Serras de Minas Group
Process: Natural
Altitude: 900 masl.
Varietals: Mundo Novo
Screen Size: 15+
Drying Method: Sun-dried
Grain PRO: Yes
Direct Trade: Yes (bought directly from the farmer)
Cupping Notes: Chocolate, malt, sweet, peanut butter. Delicate body and nice aftertaste.
Roasting recommendation: Roast at a City or Full City profile to enhance body and sweetness. Lighter works very well. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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Roasted - Burundi "AB" Kayanza Gahahe Honey
$17.82
About the bean
From the introduction of the first arabica tree in the 1930s to the present time, coffee production in this small landlocked east-central African country has weathered a great deal of political strife, as well as the effects of turmoil in neighbouring Congo.
Currently free and liberalized, Burundi's specialty coffee community is taking root. Consider Burundi one to watch.
Coffee here grows on mountainside fincas (farms) at high altitudes. Typically fully washed and dried on raised beds, the primary coffee plant varietal is Bourbon. Coffees are often organic by default due to the cost of pesticides and chemical fertilizers.
The Discovery
The Burundi Kayanza Gahahe Honey is an entirely new coffee to our selection. Sourced from the Gahahe washing station in the northern province of Kayanza, this is an area acclaimed for its coffee (and tea) production thanks to rich volcanic soils, high altitudes and hard-working coffee growers.
The Gahahe washing station is supplied by more than 1700 coffee producers farming the station's surrounding hillsides that rise 1800 meters above sea level. Coffee cherries are processed naturally and dried on raised beds for around three weeks to reach a moisture content of 12%. The coffee is then hand sorted once more at the station's dry mill to ensure quality - a post-harvest care that translates to the cup.
A delicate, floral offering, typical of coffees from Burundi. Delightfully rich with a lovely brightness. Stay light to preserve the joy here. One to savour.
COUNTRY: Burundi
REGION: Kayanza
SUB REGION: Hills of Bubezi, Karinzi, & Mihogo; Gahahe Washing Station
PROCESS: Honey
ALTITUDE: 1800m
VARIETAL: Red Bourbon
SOIL: Volcanic loam
DRYING METHOD: Sun-dried
CUPPING NOTES: Floral, sweet grape, caramel, medium body
Roast recommendation: Try light/er. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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Roasted - Colombian Excelso
$12.24
About the bean
This spare and sweet Excelso is sourced from Popayán in one of Colombia's central coffee-producing mico-regions. The small city of Popayán is well known for its striking chalk-white colonial buildings (hence its nickname La Ciudad Blanca - 'the White City'). Among its discovery of treasures are a number of excellent coffee shops offering brew methods not found in the rest of the country.
Typically, Colombian coffee is slightly nutty in taste (hazelnut), sharply aromatic, buzzy and rounded off with a rich body.
Several farms contributed to our current crop of Colombian Excelso. Expect a very clean cup, flexible across the roast spectrum. A sweet morning brew.
COUNTRY: Colombia
REGION: Popayan, Cauca
PROCESS: Washed
GRADE: Excelso
VARIETY: Caturra, Typica, Bourbon
SCREEN SIZE: 15/16
DRYING METHOD: Sun-dried
FLAVOUR NOTES: Honey, malt, milk chocolate
Roast recommendation: Works both at the light end of the spectrum and darker. Select to preference. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart
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Roasted - Colombian Supremo SC 17/18
$11.72
About the bean
Do you like a medium to dark roast? Do you like espresso? Do you like a brew rich in flavour and bold in body? Yes? Then our new batch of Colombian Supremo SC 17/18 is for you! These beans are sourced from the central northwest of Colombia in the Antioquia region, the country's largest coffee producing region. Coffee here is mountain-grown by small farmers and large estates. The high altitude slows the pace of ripening and the result is a classic Colombian - rich, full bodied, and a toasted chocolate taste that cools to a cold brew perfection.
No surprises and that's OK because this coffee is super good. And the crema! Go espresso, go cold brew and get happy.
Taste Test
City roast, medium-fine grind, brewed in a Hario V60 pour over (30g of coffee to 500ml of water)
This combination produced a silky body and a sweet taste with a light acidity. Pleasant indeed with a smoky finish.
Vienna roast, medium grind, brewed in a French press (40g of coffee to 500ml of water)
Oh, yeah! We upped the ratio of coffee to enhance the body, which at this level was syrupy strong with a potent chocolate, almost brownie flavour. When the cup cooled, the flavour balance evened out, making this one a great pick for cold brew.
Our only regret? We didn't pull an espresso shot. And that's where this bean shines.
Roast recommendation: Medium to dark. Oh, Vienna! You were nice. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Costa Rican Tarrazu La Capilla
$15.22
About the bean
What's our favourite summer beverage? Coffee and that's all year round! But nothing says summer brewing quite like a gift from paradise, aka beans from Costa Rica.
Our new summer smash is a blend by the name of La Capilla from miller-exporter Cafinter S.A. With processing stations close to where their beans are picked - a forest sanctuary for birds in the Tarrazu valley - Cafinter oversees the entire process of production and monitors for quality and consistency.
A mild and classic dessert of a coffee - biscuit base, fruity top layer.
COUNTRY: Costa Rica
REGION: Tarrazu
PROCESS: Washed
ALTITUDE: 1,200 to 1,900 masl.
VARIETALS: Caturra and Catuai
PROCESS: Washed
Taste Notes
Lemon, tropical fruit, cocoa.
“La Capilla” is known for its layered fruit notes - light lemon and plum, as well as its round base of cocoa and caramel. A delicate acidity creates the perfect balance.
Roast recommendation: Medium. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.View full product details
Roasted - El Salvador HG EP
$12.37
About the bean
This batch of El Salvador SHG EP comes to us from Finca San Antonio run by the Boza family, which includes three sisters in key operational roles. Karla Boza, in particular, is fast gaining a profile for her international efforts to improve fair prices for farmers.
Finca San Antonio focuses primarily on specialty coffee production through sustainable methods. They are noted for their commitment to the local environment and community development. Certified by the Rainforest Alliance, the farm holds a rating of 95.75% on average.
An elegantly spare, well composed Salvadorian. A strong baker's chocolate taste combines with a most enjoyable creamy body. Smooth and easy. Great for espresso or as a base for blending.
COUNTRY: El Salvador
FARM: Finca San Jose
PRODUCER: Maritza Boza & Family
REGION: San Salvador, Balsamo Quezaltepec
PROCESS: Washed
ALTITUDE: 1200 masl.
VARIETALS: Bourbon
SCREEN SIZE: 14+
DIRECT TRADE: Yes
CERTIFICATION: Women in Coffee
CUPPING NOTES: Chocolate, very sweet. Smooth body. Medium acidity.
Roasting recommendation: The dark side. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/
SHG: Strictly High Grown. Usually denser and higher quality than a Hard Bean (HB) or High Grown (HG). These beans are grown above 1,200 masl. (metres above sea level).
EP: European Prep. Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.
Roasted - Ethiopian Harrar GR4
$17.17
About the bean
This premium coffee is a highly rated sun-dried offering from Ethiopia's eastern highlands, exported worldwide from the town of Dire Dawa - known for its colourful streets lined with stores and trees. Dire Dawa connects by road to the ancient walled city of Harar (also Harrar).
Naturally processed Harrar coffees are known for a rich-bodied winey, fruity brightness that can taste wild in the cup, compared to the sweeter wet-processed Ethiopian Yirgacheffe. Blueberry is the lingering note associated with the Harrar.
A real gem! Not as winey as is typical for the Harrar and very flavorful. Super blueberry in the cup. Go to a City, even a Vienna roast profile - the blueberry jams all the way through the profile spectrum on this one.
Quick Notes
REGION: Harrar
PROCESS: Natural
ALTITUDE: 1510 - 2120 masl.
VARIETALS: Heirloom
GRADE: GR4
GRAIN PRO: Yes
DIRECT TRADE: Yes (bought directly from the farmer)
CUPPING NOTES: Floral, wine, blueberry jam and dark chocolate. Slight citrus acidity. Lots of body and a lingering aftertaste. SCA Score: 85.50
Roasting recommendation: The bigger taste profile lies in a lighter roast but a medium will produce more body. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Ethiopian Limu GR3
$16.00
About the bean
This brand-new coffee to our selection is the Limu Kosa Akmel Nuri G3 Natural from Ethiopia: a wonderful bean from the farm of Akmel Nuri in southwestern Ethiopia's Limmu Kossa, located in the country's coffee-famous region of Djimmah.
Hand pickers on Akmel's organic farm collect ripe coffee cherries in buckets. The cherries are then sorted through on raised beds and left to dry there for 11-13 days - fermentation occurs at this stage. Akmel uses solar power to "electrify" his farm operation and coffee processing to naturally eliminate waste water. The great care taken is reflected in Akmel's commitment to supporting the local community through school and medical supplies.
A winey, spicy Ethiopian with floral overtones. Nice balance and finish, smooth to taste. Suits all brew methods - a standout flavour experience for pour over.
COUNTRY: Ethiopia
PRODUCER: Akmel Nuri
REGION: Limu Kosa, Djimmah
PROCESS: Natural
DRYING PROCESS: African bed
ALTITUDE: 1800 masl.
VARIETALS: Heirloom
DIRECT TRADE: Yes
CUPPING NOTES: Wine, cinnamon, grapefruit, brown sugar.
Roasting recommendation: Medium. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Ethiopian Sidamo GR2
$15.61
About the bean
Sidamo is a popular coffee. A classic Sidamo offers notes of blueberry and dark chocolate and makes a pleasant and tasty brew - it's typically a reliable cup. In fact, Sidamo is a real coffee buddy - this bean suits a variety of brew methods and works as a standalone bean or mixed into a blend (Sidamo contributes flavour and brightness). It's also a good pick for cold brew and espresso.
Expect notes of red fruit and a silky body. Roast darker for a more bold cup.
Quick Notes
REGION: Nensebo, West Arsi
PROCESS: Washed
WASHING STATION: Badessa Station
ALTITUDE: 2300 masl.
VARIETALS: Heirloom
SCREEN SIZE: 14+
DIRECT TRADE: Yes (bought directly from the farmer)
GRAIN PRO: Yes
CUPPING NOTES: Honey, vanilla, raspberry iced tea, delicate.
Roast recommendation: Light to medium-dark. For an explanation of our different roasts, see: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Ethiopian Yirgacheffe GR2
$15.87
About the bean
A number of the major coffee-growing countries we source from may not know how great their product is. When the "good stuff" is exported elsewhere, local coffee can be a sub-par experience, roasted dark to hide defects and mixed with filler to increase volume. Happily, that isn't the case with Ethiopia, which consumes half of its annual coffee production and boasts a thriving domestic coffee culture (Google for examples of an Ethiopian coffee ceremony). The birthplace of coffee according to legend, Ethiopia is where Coffea arabica originated, which is said to be the first species of coffee ever cultivated; it remains the dominant species and accounts for more than 60 percent of the world's commercial coffee production. Given its genetic wealth and history, Ethiopia is a coffee region like none other and an unparalleled paradise of coffee flavour.
A delicious flavour combination and a must-try Yirgacheffe.
This wonderful batch of Yirgacheffe is from the Wonago district in Ethiopia's Gedeo zone, a region known for its Yirgacheffe production from farms run by local smallholder families.
Coffee cherries are sorted, depulped and then the beans, still covered in mucilage, are fermented for 36 to 48 hours before washing. The wet beans in parchment are placed on raised beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on the weather, the beans continue drying for 10 to 12 days until the moisture content reduces to 11.5 percent. The beans are then transported to Addis Ababa, Ethiopia's capital, to be milled and bagged prior to export.
Quick Notes
BEAN: Ethiopia Yirgacheffe Wanago Surafel Burhanu GR2
REGION: Wonago
PROCESS: Washed
FERMENTATION: 36 to 48 hours
DRYING METHOD: Raised African beds
ALTITUDE: 1780 – 1850 masl.
VARIETALS: Heirloom
SCREEN SIZE: 14+
GRADE: GR2
DIRECT TRADE: Yes (bought directly from the farmer)
GRAIN PRO: Yes
CUPPING NOTES: Strawberry, rose, dried fruit, toffee, good acidity.
SPECIAL NOTE: This batch of Yirgacheffe is an entirely NEW entry to our inventory (a different supplier from our usual).
Roast recommendation: Typically, light to medium. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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Roasted - Guatemala SHB EP
$12.37