Back from Brazil and new products roasted in the workshop!
Let's take back the microphone!
After a short break, I'm back from Brazil, my head full of ideas, my suitcases loaded with stories... and exciting projects! In this episode, I'll take you on a tour of my trip and reveal some great new things coming to our workshop.
A new start on the roasting side
Great news: we've installed a new precision roaster in the workshop! A true technological gem that will allow us to roast our exceptional coffees in very small batches, ultra-fresh, on demand .
No more mandatory 6-kilo batches! Make way for custom roasts of 500 to 800 grams , perfect for our limited editions and competition coffees like those from the Cup of Excellence that you may have discovered in the advent calendar or box #4.
This new equipment is a game changer: more flexibility, more freshness, more precision .
On the ground, between coffee and cocoa
During my trip, I had the chance to visit San Coffee in the Minas Gerais region . There, I met with inspiring producers and finalized several selections of coffees directly from the source. The first bags should arrive in Halifax very soon—and with a new mode of transportation that's a little easier on my knees!
Then, we head to the Amazon , in the state of Rondônia , to dive into the fascinating world of Brazilian cocoa . There, we support small producers with fermentation and quality control tools. The goal? To integrate into our offering a high-end cocoa , from native varieties, far from industrial clones.
A memorable journey, full of hope
This trip deeply touched me. It reminded me, once again, of the magnitude of the work of coffee and cocoa producers. These products, which we sometimes consume mechanically, are the fruit of a colossal commitment on the ground .
But in Brazil, I also saw hope: the next generation of farmers is well represented , innovative projects are emerging, and the passion is palpable. It makes you want to go even further.
