COFFEE ROASTED FRESH DAILY
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.
About the bean
We have long wanted to try coffee from Bolivia and, finally, our ship(ment) has come in.
Referred to as the Tibet of the Americas, Bolivia is the most isolated of the Andean nations. Its diverse landscape ranges from high-altitude mountains to jungles teeming with wildlife. Visitors treasure Bolivia for its lively culture steeped in tradition, as well as its numerous attractions ranging from Inca trails to fossilized dinosaur footprints (the world's largest collection). Of special interest is the spectacular Salar de Uyuni, the largest salt flat (10,582 sq km) on earth, with a surface resembling mirrored glass when wet. Other "attractions" include the notorious Death Road - a 64km route, with a 3,500m descent, that draws thrill-seekers at their peril.
Bolivia isn't as well known for its coffee, yet; although the country certainly has what it takes to become a producer of note thanks to that magic bean combination of elevation, fertile soil and consistent rainfall. Driving the industry's momentum is a growing cooperative movement (and the broad benefits of more money in the hands of growers), and the country's move into specialty labelling (Fair Trade, organic and shade grown).
Discover this rare treat.
Source: Asociación Integral de Productores Ecológicos de Pumiri (AIPEP)
Process: Washed Arabica
Varieties: 30% Typica, 25% Caturra, 20% Catuai, 15% Castillo, 10% Mundo Novo
Altitude: 1300-1550 masl.
Certifications: Fair Trade and Organic - IMO Control since 2002
SHG: Strictly High Grown; same as Strictly Hard Bean/SHB. 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.
At a light roast (American brewed in a V60 pour over), the Bolivia offers a pronounced sweetness. A smooth mouthfeel with a medium-light body, the cup delivers a range of chocolate flavour from milk to salty caramel.
At a darker roast just shy of Full City (brewed in a French press), the bean's chocolate character really hit the mark; light in the mouth but richly flavorful. This gave us our best impression - a very nuanced cup, strong in personality; an excellent combination.
As a latte at a Full City profile, the Bolivia produced a standout specialty brew - bold and tasty.
When we roasted darker (Vienna brewed as a pour over), the Bolivia's character changed quite a bit: a hard-to-miss licorice underlay that carried to a burnt finish.
Roast recommendation: Light for nuance and medium-dark for chocolate gold. Clearly, we were sold on the Full City profile. Home roasters tell us they really enjoyed a "velvety" result at a City roast. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
View full product details
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.
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
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.View full product details
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 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.
SUB REGION: Hills of Bubezi, Karinzi, & Mihogo; Gahahe Washing Station
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.View full product details
About the bean
Our new crop of Excelso hails from the Huila region of Colombia, a producer region prized for so many things: its terroir, the amount of coffee it produces and the quality of its product. Coffee from Huila is distinguished by a Denomination of Origin status (the same distinction enjoyed by champagne). Offerings from here are typically delicate in profile, buoyed by a sweet and fruity character, a bright acidity, medium body and caramel aroma.
Once you go Huila, you go back and back again.
OH SO VERY NICE!
REGION: Huila, San Adolfo Village
ALTITUDE: 1700 - 1950 masl.
DRYING METHOD: Sun-dried
POST HARVEST: Fermentation 24 hours (in tanks)
FLAVOUR NOTES: Sweet plums, raisins and grape wrapped in a silky body, finished with a sweet and refreshing aftertaste.
Roast recommendation: Lighter to savour the flavour. Darker because ... you know you want to! For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart
About the bean
Typically, coffee from the north tends to offer the chocolate and nut notes we associate with Colombia - the world's third-largest producer of coffee. Beans from here generally have more body than buzz compared to offerings from other parts of the country.
Our new crop of Colombian FTO is from the small village of La Secreta in northern Colombia's Sierra Nevada de Santa Marta mountains, produced by members of the AGROSEC farmer association, established in 2005. AGROSEC members are made up of four indigenous groups - the Kankuamo is the strongest in number followed by the Koqui, Arhuaco and Wiwi peoples. Annually, the 41-member AGROSEC association produces around 10 containers of coffee. Sierra Nevada is known for organic farm practices (whether certified or not).
Uniquely located, the village of La Secreta lies in close proximity to Colombia's highest snow summit, yet just 10 km away from the Caribbean Sea. This very special environment combines in the cup to produce a fragrant coffee boosted by a strong body, lingering aftertaste, mild acidity, and a delicious nut-chocolate flavour song.
REGION: Sierra Nevada, La Secreta Village
VARIETY: Caturra, Typica, Castillo
ALTITUDE: 1400 - 1600 masl.
DRYING METHOD: 8-20 days sun-dried and 12-18 days (mechanical)
POST HARVEST: Fermentation 12 - 24 hours (in tanks)
FLAVOUR NOTES: Brown sugar with chocolate fudge, balanced acidity and clean body.
Roast recommendation: Works both at the light end of the spectrum and darker. Most folks choose medium. We often opt for a City roast. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart
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.
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.
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
ALTITUDE: 1,200 to 1,900 masl.
VARIETALS: Caturra and Catuai
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.
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
ALTITUDE: 1200 masl.
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.
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.
ALTITUDE: 1510 - 2120 masl.
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.