$27
Epoch Chemistry comes to us from the East Coast of Canada.
It's here in New Brunswick that the team at Epoch roasts some of Canada's finest coffee.
Led by master roaster and all around coffee Guru Conor, we are proud to be able to offer their delicious coffee here in Toronto.
We are enamoured by their 6-9-3 ideology and think it's a fantastic way to categorize their offerings.
| Epoch 6 |
| This is your classic coffee tasting profiles. |
| Based on the profile we love most at 6am. |
| Decadent, Approachable, Familiar, and Consistent. |
| Always in a YELLOW Bag. |
| Epoch 9 |
| The Everyday black coffee. |
| Features predominantly washed and clean processed coffee |
| These coffees are based on the profile we love as our second cup. |
| Always in a GREEN bag. |
| Epoch 3 |
| Adventurous, here to push the boundaries on coffee |
| Afternoon coffee at it's finest |
| Rare varietals, experimental processing, exciting flavours |
| These coffees and best tasted with a bit of funk on the playlist |
| Always in a BLUE bag. |
"Epoch Chemistry started as a passionate endeavour by Conor Conway and Matt Symes to bring the best coffee to Atlantic Canada. What initially started as a dream of a cafe grew into an individual business model in coffee, focused on education and experience. We are here to be your jumping off point into specialty coffee, and to nurture you along the journey.
Today, Epoch has a full roastery, a vibrant cafe location, a dedicated tasting room supported by a team of exceptional coffee and business professionals. We believe specialty coffee should be approachable and fun, with a focus on circularity in our supply chains and to lead by example when it comes to ethical practices and sourcing.
We roast in a Nordic style; meaning we like to keep the profiles light-medium, as opposed to what we can typically find here in the East Coast. The reason we roast lighter profiles is to highlight the flavours of the high quality green coffee we order from our producing partners. In our coffees, you’ll find notes varying from chocolate, dried fruits, and nuts to mulled wine, tropical fruits, and candy.
Through our Coffee Tasting Experience, we’ve opened the door to specialty coffee for many people in our community. From novice to professional, we’ve tailored our presentation to make it enjoyable for anyone. We want to continue to enable those conversations through education and experience.
In praise of slow.
From Epoch:
Sebastian Ramirez (age 35) is a fourth-generation coffee farmer with over 12 years of experience. He has a presence in multiple countries across Asia and Europe and is the owner of Fincas El Placer. Starting as a traditional grower, he ventured into fermentation and has developed a high level of expertise. He is a master in Carbonic Maceration, Coffee Profiles, and Varietals. He is a mentor in our friends' Unblended Coffee's development program.
Sebastian is a big fan of Pink Bourbon. The washed process is the cleanest and most balanced in his portfolio. This coffee undergoes no cherry fermentation; it is de-pulped immediately after harvesting and fermented for 24 to 36 hours before being washed and dried. This is where it all begins—floral and sweet notes spark his imagination to determine which instruments on his farm can bring out the best potential for the rest of the processes on his portfolio.
| Variety | Pink Bourbon |
| Process | Washed |
| Producer | Sebastian Ramirez |
| Region | Quindo, Colombia |
| Altitude | 1600 - 1800 masl |
| Impressions | Red Berries, Lemonade, Iced Tea, Creamy Caramel |
| Weight | 250 grams |
| Roast Date | June 16, 2025 |
