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 café-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 café ̶ 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, a discussion series held the last Tuesday of every month, for those who relish having their intellect provoked and entertained. Details of our next presentation can be found below. 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
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
We love a new addition to our coffee inventory and when that new addition rocks our socks, our greatest pleasure is to share the joy.
The Kochere district in southern Ethiopia is very close to the summit of the country's coffee mythology, Yirgacheffe. Like the rest of Ethiopia, the micro-region of Kochere proffers its own distinct flavour and characteristics: a strong tea-like finish with a fruity brightness, deepened by notes of stone fruit, caramel and dark chocolate. This micro-region is considered one of the best coffee-growing areas in southern Ethiopia thanks to its nutrient-rich soil, thickly shaded hills and consistent rainfall. Coffee here is typically farmed organically, whether it is certified as such or not.
A rival to the sun (that being Ethiopian Yirgacheffe). Spring is here and this is our new love.
Score: 85.5 (out of 100 points; over 85 considered excellent)
Species: 100% Arabica
Altitude: 1,700 - 2,200 masl.
Process: Handpicked and washed
American roast brewed in a French press
We welcomed our newest coffee star with a proper cupping - cupping is a three-stage sensory process used by coffee professionals (but anyone can do it) to evaluate the positive qualities (and the not so positive) of a particular coffee. Go forth here to learn more about cupping or watch the curious business of cupping in action. And what did we cup and discover? Ethiopia Kochere is fabulous! A sweet fragrance delights with a bouquet of caramel, vanilla and chocolate. During coffee cupping, coffee grounds are placed in cupping bowls, or plain old cups will do. Hot water is poured over the grounds and left to steep for 4 minutes until a "crust" forms (looks like a chia pudding). Once we broke the crust (with a spoon), the Kochere's pleasant fragrances were unleashed. Coffee aroma is at its most intense at this point (we highly recommend giving cupping a go!). The coffee cupping itself (sampling the coffee slurped quickly from a spoon and then spitting into a cup) proffered a well-balanced brew with a lovely fruity brightness; a red fruit acidity that added a nice complexity. The taste in the mouth was soft yet striking. This is a marvellous Ethiopian!
City+ roast brewed in a Hario V60 pour over (30g of coffee for 500ml of water)
The flavours remained at this roast level; a delicate body and a sweet aftertaste. Such a pleasing cup. See here for pour over options and more information.
Roast recommendation: Light to medium for the full flavour experience. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
About the bean
Coffee in the relatively compact region of Yirgacheffe in southern Ethiopia is typically grown by small holders in "gardens" with coffee trees mixed in with other plants and trees cultivated for food and other essentials. There is little to no use of chemicals by these small holder farmers; they can't afford them, and, as such, it would be safe to assume all coffees produced by these gardens are organic.
What to expect
An excellent coffee. This Yirgacheffe offers a well-balanced cup no matter where you move on the roast spectrum. At an American (light) roast, the Yirgacheffe is particularly aromatic - fresh and fruity. Acidity for this one is high but the cup is so nicely balanced, it remains widely pleasing. We enjoyed notes of orange and peach, enhanced by a lemony caramel flavour.
At a Full City roast, the Yirgacheffe inevitably loses some of its note power but it does gain a chocolatey, brown sugar sweetness with a discreet citrus brightness that some of us preferred. Very balanced, sweet aftertaste; a wonderful morning coffee and a great pick for espresso. This bean is a gem.
Roasting recommendation: To bring out the Yirgacheffe's subtleties, roast medium. Consider blending to add nuance to other coffees. When roasted dark, it becomes sharply pungent but very thin, bereft of all its flowery and fruity notes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
About the beans
Some of the finest coffee in the world comes from Guatemala, most notably Antigua in the country's central highlands. But Antigua ain't all there is!
La Federación Comercializadora de Café Especial de Guatemala, otherwise known as the FECCEG Cooperative, is located in the Quetzaltenango region of Guatemala's volcanic western highlands, and represents 1,943 small farmers (529 of whom are women). FECCEG focuses on organic, value-added agriculture and projects that promote gender equality and food security - 70% of FECCEG coop members depend on agricultural production for their livelihoods.
Typically, coffee from Guatemala is sweet with a medium to full body and a chocolate taste ranging from cocoa (bittersweet) to milk chocolate. But enough with the gibble-gabble already, here's what you really to know: This batch of coffee from Quetzaltenango [pronounced ketsalteˈnaŋgo] is seriously mouth-watering. Go, get!
Altitude: 1400 - 1600 masl.
SHG: Strictly High Grown
Process: Fully Washed
Drying: Patio dried
Harvest Period: December-April
American and Full City roast profiles brewed in a French Press, Hario V60 and Chemex:
That's it, 2019; we're done. This batch of Guatemalan is the best coffee we've tasted this year so far. What a flavorful cup! Deeply delicious at both roast profiles. We could have gone darker - a flexible bean indeed.
At a light American roast brewed in a V60 pour over (26g of coffee to 400ml of water), the aroma was just amazing and even more so: the fragrant flavours were all present in the cup - peach, passion fruit, lime and spice. The fruity notes were balanced by a nice, citrus brightness and a sweet, honey-chocolate underlay; the aftertaste was most pleasant.
At a Full City roast brewed in a French press (30g of coffee to 500ml of water), the Guatemalan remained very flavorful. We gained sweetness at this roast profile and more body - perfect for the morning. A real pleaser.
At an American roast profile brewed in a Chemex [pictured], the Guatemalan surpassed itself. At a ratio of 20g of coffee to 340ml of water, we relished notes of yellow fruit, oranges, mascarpone (an Italian cream cheese), sweet cookies and a touch of cinnamon. Heaven!
And one more thing: These Guatemalan SHG, FTO beans look great! Taste, gaze upon, enjoy!
Roast recommendation: To preference, although light to medium is a good pick. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
About the bean
Le Réveillon is one of our special in-house blends created especially for the festive season. It serves as a tasty reminder at any time of the year to slow down, you move too fast, you've got to make the moment last ... and cherish all that is good in life.
La vie est belle!
A three continent blend, Le Réveillon is a secret recipe that combines sweetness with a very good body and a bright and fruity pleasantness. A caramel underlay lingers to the finish of this tasty, satisfying brew. Le Réveillon is particularly well suited to the French press and drip brew method and was made to enjoy over food, in the company of others, or bathed in solitude at either end of the day.
This is the coffee for slow-living
Our taste test: An American (light) roast enhanced this blend's elegant berry, fruit flavour with a subtle spice underlay. A (darker) Full City roast produced a smoother body and a longer aftertaste with a caramel finish. In the end, we couldn't decide which we liked more.
Roast Recommendation: Versatile. For French press, a light to medium roast is recommended. If using a Hario V60 or Chemex drip brewer, the roast profile is more flexible; select to preference. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.View full product details
About the bean
We do like our Mexican beans around here. Perhaps that's because the dominant flavour note is often chocolate and that's a rather lovely quality in a coffee, or anything! Our current crop of Mexican FTO is from Cafemex, a cooperative representing 1,416 small producers from various towns in southern Mexico's mountainous Chiapas region, the country's coffee-growing heart. Hmmm. Chocolate heart.
A champion coffee by itself, as espresso, cold brew and more. Serve with a side of chocolate and manifest happiness immediately. Save some for dad on Father's Day. So many ways to go right with this bean.
Taste Test (the Tuesday prior to Father's Day on June 16)
We decided to mix things up and combined our taste-testing with a food pairing. The addition of food can really alter the taste of coffee and not necessarily for the better: berries and coffee, for instance, tend to perform poorly together, although coffees often include berry notes to their benefit. It's different, however, when you're drinking coffee alongside a breakfast bowl or dessert topped with berries. What does work and what doesn't? That's a question we decided to explore with the following pairing: our new Mexican FTO coffee and bites of salami, dark chocolate, chocolate chip in cookie form, and green apple.
The coffee itself, brewed at a City roast profile in a French press, is excellent. The flavours are well balanced, a pleasant sweetness is further enhanced by a nice, fruity acidity for a touch of complexity; the aftertaste is a long and tasty pleasure to finish on. More is more, here. Great coffee.
Next, we took a bite of salty, spicy salami. Just no. The salami, inevitably, was so strong our dear Mexican was overpowered and the result was a mouthful of liquid salt.
The dark chocolate combined with the Mexican FTO, however, proved a charming combination. The slightly bitter dark chocolate gave the Mexican's fruity notes some extra song and what a lovely song. Naturally, at the discovery of perfection, we wanted to stop and consume all of the coffee and chocolate and to hell with the rest. Suggestion: serve this Mexican pick with a box of chocolates (not too sweet) this Father's Day and enjoy being the favourite.
Unsurprisingly, the sweet chocolate-chip cookie also worked well but after the blazing sun of chocolate, what could compare? It was nice but too much of a mouthful.
Lastly, we tried green apple. Well, good to know the low point. The apple's high acid content wiped out all flavour and rendered the coffee pointless. But we did notice how well apple cleanses the palate. If you should ever be taste-testing and happen upon a foul result, grab a slice of green apple: it's nature's eraser.
And there you have it. Try food pairing for yourself or with friends; it's novel and it's fun.
Roast recommendation: Medium (City to Full City for that chocolatey finish). For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Varieties: Bourbon, Marsellesa, Oro Azteca, Costa Rica
Processing: Washed, sun dried
Harvest period: October to March
HG: High Grown - typically, the inherent consistency and taste attributes of beans grown at higher altitudes makes them more desirable, and generally more expensive, than beans grown at lower elevations.
EP: European Prep indicates the coffee has undergone a rigorous sorting process - usually by hand to ensure defective beans and foreign material are removed.
About the bean
For various reasons, coffee from Nepal is hard to source. Our supply dwindled after two devastating earthquakes struck Nepal in April and May 2015 causing catastrophic damage and loss of life. The ongoing convergence between the massive tectonic plates that collided to create the Himalayas means Nepal's future will remain intensely seismic. As the country struggles to recover, we consider ourselves very fortunate to welcome the Nepal Mount Everest Supreme Organic back to our fold. This bean has always enjoyed quite a following and is one of our most missed. We lost a treasure. We are, once again, elevated by its return.
A unique, clean, refined flavour profile. The romance of spring in a cup. We fell hard.
Category: Single Origin
Certification: Humaniterra Foundation
Screen Size: 16/17
Altitude: 500 m
Our taste test: Most Nepalese coffee is grown by small farmers. Priscila Fonseca, our resident coffee expert, would like to personally thank the growers of this particular offering. You can taste the care taken in its cultivation and harvest. A soft, velvet exquisiteness at first sip, the flavour notes are an excellent surprise: fresh, plump-in-the-mouth peaches and pears, a herbal fineness; great body and brightness. A lovely pop of fruit on the finish.
We tried an American roast profile brewed in a Hario V60 and a Full City roast profile brewed in a French press. We loved both. Never leave us again, Nepal Mount Everest Supreme (and it's organic). Typically, the Nepal is enjoyed as a single origin because, not only is it perfect as is, the price is too steep for blending.
Roast Recommendation: Don't bury beauty. Go Full City and lighter. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
About the bean
Our new batch of Sumatra Fair Trade Organic is a grade one pick from the Gayo Mountains in northern Sumatra. This wet-hulled bean is a classic Sumatran processed using the region's famed method, aka the giling basah technique, which involves the same initial steps as a typical wet-processed bean: removal of the tough outer skin from the coffee cherry followed by fermentation to loosen the sticky mucilage that surrounds the coffee seed and parchment layer, which is then washed off. The difference is in the drying time. Wet-processed beans are dried in the sun for 20 days or so until a moisture level of between 10-12% is reached (which affects how a coffee tastes, how it roasts, quality and so on). The giling basah method skips that lengthy drying period and is delivered to market with a whopping 50% moisture content. This is why coffee from Sumatra is so distinctive to taste and to look at (green unroasted beans can appear mottled and weird, although they're fine!). Double picking is also a part of the preparation - these beans were hand-picked twice for defects to improve export quality. A classic Sumatran is sought after for its ease of digestion (low acidity), full syrupy body and rich, earthy flavour deepened by a herbal underlay.
Perfect for the warmer weather and summery recipes.
Medium grind, Full City roast brewed in a Hario V60 pour over with ICE CREAM!
We included a dollop of summer with our taste test for the Sumatran FTO using a recipe that combined a scoop of vanilla ice-cream (we actually used a Sweet Cream variety) and a brew ratio of 38g of coffee to 600ml of water. The trick is to brew the coffee overtop the scoop of ice-cream in a pour over; essentially, a typical V60 brew method but with ice-cream. To try for yourself, follow the recipe we used here. The result? It brought back happy, childhood memories for our taste group - a sweet, delicate cup summered over in a yummy sweetness balanced by the Sumatra's earthy notes. As delicious as it was comforting.
City+ roast brewed in a Hario V60 pour over (30g of coffee to 500ml of water)
As a stand-alone brew, anticipate a typical Sumatran: earthy and smooth, exhibiting a unique balance. A great all-round coffee.
Roast recommendation: City to dark. The Sumatran maintains its complex character at a darker roast better than most. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.