$20
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.
This lot comes from the Jarama Washing Station belonging to SACOBU, a local cherry miller organization in Burundi, run by three brothers. The name of the organization comes from a merging of the words 'Specialty Arabica Coffee Burundi.' They have eleven washing stations throughout the Country.
Producers will harvest their cherries when ripe and bring them to the Jarama Washing Station. The cherries are submerged in tanks of water to remove the lower quality floaters. Once sorted, the cherries are de-pulped, to remove the external fruit attached to the bean. Afterwards, the coffee is washed to remove any remaining mucilage and debris. Next, the coffee is then evenly dispersed on raised beds and dried in the open sun until the ideal moisture content is reached.
Process | Washed |
Variety | Red Bourbon |
Region | Muyinga, Burundi |
Altitude | 1800 masl |
Impressions | Baker's Chocolate / Molasses / Bold |
Weight | 250 grams |
Roast Date | October 16, 2024 |