Roasted in Rosemont
A roastery that takes its time
We roast in small batches from Tuesday to Saturday. Every bag leaves the workshop at peak freshness, for your restaurant, your shop or your kitchen.
- 2009
- the year of our first roast
- 6
- partner farms bought direct
- 12 kg
- per batch at most
The house
A workshop open to the neighbourhood
The roaster turns at the back of the room, in full view of the counter. Guests watch green beans go in and come out golden forty minutes later.
We buy directly from six farms, we pay the price they ask, and we print that price on every bag.
6
partner farms bought direct
40
restaurants served every week
12
kilos per batch at most
4
days of rest before delivery
What we do
Three ways to work with us
The same coffee, poured at our counter, delivered to your kitchen or taught to your team.
The method
Four steps and no shortcut
Sourcing
We taste more than two hundred lots a year and keep six of them for the season.
Roasting
Every origin gets its own profile, roasted by hand, never more than twelve kilos at a time.
Resting
Beans rest four days in the workshop while the gas escapes and the flavour settles.
Delivery
We deliver by bike in Rosemont and the Plateau, and by carrier everywhere else in Quebec.
On the bar
This week on the roaster
The selection follows the harvests. Here is what comes out of the drum this week.
Beaubien
House blend
Dark chocolate, toasted hazelnut, raw sugar
Yirgacheffe
Ethiopia
Bergamot, jasmine tea, white peach
La Esperanza
Colombia
Red cherry, caramel, cinnamon
Rio Verde
Brazil
Praline, blood orange, fresh cream
Come by
The roastery is open all week
The counter pours espresso and filter while the roaster turns. Step in, taste the batch of the day and leave with a bag sealed the night before.
Hours
Pour a coffee your guests will recognise
Write to the team and we will prepare a sample for your kitchen this week.