Just like other food and materials, the quality of coffee is determined by its grades. There are 5 grades in coffee.

• Grade 1 - No defects on the beans
• Grade 2 - Less than six defects on the beans
• Grade 3 - Less than thirteen defects on the beans
• Grade 4 - Between 24 to 86 defects on the beans
• Grade 5 - More than 86 defects on the bean

Commercial grade is usually referred to Grade 3 below. The cost of these beans is much lower than Grade 1 and 2. It is usually manufactured in bulk in a well-known brand name.

Specialty grade is referred to Grade 1. Consumers are willing to pay premium price for this. It is usually handpicked from the farm and manufactured in a smaller batch. They are also typically made with traditional methods and technologies.

We only use 'Specialty Grade' coffee beans. We want you to have the best of the best. We also want you to try the difference between the quality of coffee beans that are being sold in Canada.

Absolutely not! Our coffee is already to our local miner's liking and we'd like to keep it that way.

Let's see, we pride ourselves in our missions. There are 4 main points on what makes us unique.

We price our beans lower than other 'Specialty Grade' beans sold in Canada because we strongly believe that coffee should be affordable and every person deserves the best quality of coffee bean from Indonesian islands that is hard to find in Canada.

Most coffee shop and store only sourced their bean from the Sumatra Island in Indonesia. However, we want to introduce the beans from other islands as well like Java Island and Bali. We are also committed to sourcing only the finest, ethically, and sustainability-produced beans.

The focus on quality extends beyond the roasting process as we also prioritize fair trade practices and support communities that cultivate these exceptional coffees.

We will continue our journey and remain committed to pushing the boundaries of coffee excellence, exploring new flavours, and sharing our passion for the perfect cup with coffee lovers in Canada.

We recommend using our bag to store the bean instead of using a vacuum-sealed container.Carbon monoxide and carbon dioxide are emitted from roasted coffee beans over time. These gases are known to speed up the process of aging in food.

Putting the coffee bean inside a vacuum-sealed container will only speed up the process of the bean becoming stale. Eventually, you would only remove the aroma and the taste.

We recommend to use our bag to store because our bag is designed with a tightly sealed zip-lock equipped with a degassing valve.

A degassing valve is a one-way vent that allows coffee beans to slowly release carbon dioxide, carbon monoxide, and other volatile gases from the bag, without having in contact with the outside air

Unfortunately no. We are still trying to collect capital to purchase our own first roasting machine. Down the road, we would provide a choice of using the bean through Canadian roasting or Indonesian roasting. It all depends to your liking.

Good question! We were thinking of doing that, however, that would take away one of the uniqueness that we pride ourselves in. Most of the smaller coffee shops and stores that do not have their own roasting machine, and use 'Specialty Grade' beans are usually roasted through the same Canadian roaster.

Most of them end up using the same methods and technology. Even though their brand is different, the taste is mostly similar.

The blooming phase in coffee is an important step in the brewing process. It is the process of adding hot water to the ground coffee and allowing it to sit for a short period of time before brewing. During this time, the coffee grounds will absorb the water and expand, releasing carbon dioxide and other gases. This process is important because it helps to evenly saturate the grounds, allowing for a more even extraction of flavor and aroma compounds. The blooming phase also helps to reduce the amount of acidity in the coffee, resulting in a smoother, more balanced cup. The blooming phase typically lasts between 30-45 seconds, depending on the grind size and the amount of water used. It is important to use the correct amount of water and to wait the appropriate amount of time to ensure that the grounds are evenly saturated and that the desired flavor and aroma compounds are extracted.