September Coffee | Jellybean - Colombia

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. Happy to be the first to carry September Coffee Co in Toronto. 

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."†

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!

This is yet another incredible lot from Diego Bermudez and Finca El Paraiso. El Paraiso and the Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, he uses precise bio reactors to ferment the product. He measures everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing.

Rather than using standard anaerobic fermentation tanks, Paraiso uses precise bio reactors to ferment the product. They measures everything from time, temp, ph, sugar content and microbial load. The process of this profile begins with the proper harvesting of the coffee cherries at an optimum point of ripeness. The coffee cherries are then disinfected with ozone and transferred to the cherry fermentation tanks where an anaerobic fermentation process is carried out for 72 hours. The coffee is pulped and a culture medium is generated containing the precursors of aromas and flavors produced in the fermentation. This culture medium is added to the next tank fermentation for 36 hours, fixing the precursors to the coffee beans through pressure. Finally, a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. The coffee is dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation.

Castillo is a hybrid variety. It is a cross between Caturra and Timor. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.

We taste an intense jammy sweetness that reminds us of confectionary candies like Turkish Delights, Swedish Berries, and red jellybeans. This coffee has a creamy mouthfeel and a long sweet finish.