Back from Brazil and new roasts at the workshop!

Back on the mic!

After a short break, I'm back from Brazil with my head full of ideas and my suitcases full of stories... and exciting projects! In this episode, I'll take you on a tour of my trip and reveal some exciting new developments coming to our workshop.

A new start for roasting

Big news: we've installed a new precision roaster in the workshop! A real technological gem that will allow us to roast our exceptional coffees in very small batches, ultra-fresh, on demand.

No more mandatory 6-kilogram batches! Make way for custom roasts of 500 to 800 grams, perfect for our limited editions and competition coffees such as those from the Cup of Excellence, which you may have discovered in the advent calendar or box #4.

This new equipment is a game-changer: more flexibility, more freshness, more precision.

In the field, between coffee and cocoa

During my trip, I had the chance to visit San Coffee in the Minas Gerais region. I met inspiring producers and finalized several coffee selections directly at 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 it was off to the Amazon, in the state of Rondônia, to dive into the fascinating world of Brazilian cacao. There, we support small producers with fermentation and quality control tools. The goal? To add high-end cacao to our offering, sourced from native varieties, far from industrial clones.

A memorable trip, full of hope

This trip touched me deeply. It reminded me, once again, of the scale of the work done by coffee and cocoa producers. These products, which we sometimes consume mechanically, are the result of a colossal commitment in the field.

But in Brazil, I also saw hope: the next generation of farmers is well and truly here, innovative projects are emerging, and the passion is palpable. It makes you want to go even further.