September Coffee | Sebastian Garcés Washed Pacamara - Ecuador

September Coffee Co is the lovechild of one of favourite coffee Youtubers Kyle Roswell. Kyle with his wife Natasha embody what we love about this industry. A transparent coffee company dedicated to bringing innovative and modern coffee flavours to the world. With an enduring work ethos, Kyle and Natasha run one of the most exciting roasters in Canada. 

In their words:

We exist to highlight.

"we are a micro roastery in Canada's capital, Ottawa. we believe coffee is more than a caffeine fix. it's highlighting farmers, producers, processing methods, terroir, and variety that all work together to produce a quality result. our goal is to share coffees we love while highlighting this foundation"

Our approach.

"Our core mission at September is to share coffee we love. we are careful to source coffees that are not only delicious but source them direct or from importers that we believe live within the ethics of our values.

for our shower series we roast to highlight the work of producers while aiming for just enough development to allow a coffee to shine. this is how the larger majority of our menu is designed.

We also realize that not everyone is a fan of this style of coffee and we're not here to judge. In fact we believe many coffees benefit from a different roasting profile. We have our storm series for those who prefer coffees with added development for increased texture, colour and solubility while still highlighting a modern and delicate approach to coffee with great balance".†

We aim to offer all our coffees as soon as they arrive ensuring you receive them as close to their roast date as possible. However, September coffees shine 10 - 14 days after roast and keep up to 2 months. Best enjoyed slowly and thoughtfully.

Unreal coffee!

Our second season featuring coffee from Sebastian, this coffee is a beautiful expression of the Pacamara variety with a juicy citric acidity and stone fruit sweetness. 

Sebastian Garcés approaches coffee growing in a unique way. His farm, Terrazas el Pisque, focuses on regenerative agriculture. Sebastian's full stop on chemical inputs has greatly benefitted the consistency and the flavour profiles of his lots. He uses chickens to combar larvae, Pelibuey sheep to help graze and fertilize, and bees to help pollinate the crops. 

Sebastian begins by picking the ripest cherries from his lots. He then floats the cherries to remove any outliers or defects, and washes the remaining cherries with clean water. The coffee is de-pulped and fermented for 48 hours in tanks, and then transferred to drying beds to rest for 15-18 days.