Epoch Chemistry | CGLE Honey Geisha

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 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:

Introducing one of the rarest gems in our collection - the Honey Geisha from Finca Las Margaritas. This extraordinary coffee comes from Lot #7 of Rigoberto and Luis Herrera's second farm, nestled in the lush hills of Caicedonia. Every sip tells the story of decades of innovation and dedication to coffee excellence. 

The Honey Geisha is picked at peak ripeness (19-22 BRIX) and undergoes a meticulous two-step fermentation process. This unique honey processing method enhances its syrupy body and creates an unforgettable mouthfeel reminiscent of vanilla syrup and blackberry jam.

Expect a vibrant cup with layered complexity: the warmth of ginger candy, floral lavender, and decadent milk chocolate, paired with the tropical brightness of ripe pineapple and mangosteen, finishing with the richness of rum raisin cake.