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.
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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
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
Our new crop of red honey from Costa Rica couldn't get here soon enough!
Not only are honey coffees from Costa Rica offerings we look forward to year after year, our current batch of happiness in a cup is produced by the wonderful Aquiares farm nestled in the mountainous heart of the country.
Enough good things cannot be said about Aquiares, which is known for its historic roots as a producer (dating back to 1890) and for its commitment to quality and to the quality of life of farm workers and the surrounding environment. Aquiares is Costa Rica's largest continuous farm and, thanks to visionary leadership and inclusive management, one of the country's trailblazers in sustainable agriculture and specialty coffee. Aquiares manages the entire enchilada, from seedling production to plant cultivation, harvesting and milling. All coffee here is picked by hand.
The taste of the past, present and future of one of the most beloved coffee regions in the world.
COUNTRY: Costa Rica
PRODUCER/COOPERATIVE/FARMER(S): Aquiares (recognized as a carbon neutral estate in September 2017)
ALTITUDE: 820 - 1400 masl.
CERTIFICATIONS: Rainforest Alliance
GRADE: SHG EP
WHAT TO EXPECT
A clean, complex and fancy coffee with a "so good" silky body that lifts the flavour balance, ensuring the offering's fruit notes remain in check. An excellent go-to for anyone aching to sample the honey method for the first time, or any time. Go here, folks!
CUPPING NOTES: Red fruits, wine, jam, grapes and dark chocolate. Malic acidity and lingering aftertaste.
ROAST RECOMMENDATION: Nicely flexible. We enjoyed this one as a V60 drip and French pressed brew. Absolutely delicious. Roast darker and the complexity will drop off but this one sustains a darker roast without becoming "burnt" or boring. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.View full product details
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 washed El Salvador SHG EP comes to us from the Mapache Estate located in western El Salvador's Apaneca Ilamatepec mountain range - an area that affords the six farms under its care some pretty fantastic office views.
Mapache is dedicated to the well-being of its employees (150 year-round and up to 600 at harvest time) and to the forest canopies that protect the coffee plants on each farm under its wing. A state-of-the-art wet mill ensures water usage is kept to a minimum, and recycled water is reused. Leftover pulp from the mill is returned to the soil to nourish future crops.
The scale and efficiency of the Mapache operation is impressive. Be sure to follow them on Instagram: @mapachecoffee. A feast for the eye and a delight in the cup.
What to expect
A dance of caramel and malt, heightened by a deliciousness of nut. Very clean in the cup with a memorable balance. A silky and delicate body.
COUNTRY: El Salvador
REGION: Apaneca Ilamatepec
ALTITUDE: 1200-1400 masl.
VARIETALS: Bourbon, Pacas and Pacamara
This SHG coffee is comprised of lots grown on Mapache's neighbouring farms - Finca El Naranjito I and II, and Finca Casa de Zinc. These properties make up 60 percent of the coffee growing area for Mapache.
Roasting recommendation: Light-medium to medium-dark. 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.View full product details
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.
REGION: Aleta Wendo
WASHING STATION: Matebe Berson
ALTITUDE: 1700-1800 masl.
SCREEN SIZE: 14+
DIRECT TRADE: Yes (bought directly from the farmer)
GRAIN PRO: Yes
CUPPING NOTES: Pear, guava, white chocolate, subtle floral notes, clean.
Roast recommendation: Light to medium-dark. For an explanation of our different roasts, see: http://greenbeanery.ca/pages/roasting-chart.