Roasted fresh, these small batch coffees are ethically sourced and slow-roasted to extract unique flavours that tell the story of everyone in the supply chain who produced these amazing coffees for you. We deliver all over Canada, but we have our own coffee delivery drivers for London, Mount Brydges, Strathroy, Lucan & Ilderton.
SUBSCRIBE AND SAVE UP TO 15%! CLICK IN EACH COFFEE THAT YOU WANT TO SUBSCRIBE TO AND SELECT YOUR SIZE, GRIND TYPE, AND FREQUENCY.
We roast and package on Mondays, Tuesdays, Wednesdays and Thursdays and ship locally Thursdays.
We love taking our favourite attributes of high quality coffees and then blending them into strategic ratios.
MAMMA 2024 is made from high quality coffees from Colombia, Brazil and Costa Rica. Many women work very hard for the coffee that ends up in our cups. MAMMA is just a small gesture to reflect on the hard work & sacrifice all mothers make in this world.
It's a flavourful blend of coffees That will give you notes of brown sugar, fruit, roasted nuts & milk chocolate.
All coffees are arabica and grown between 1200 & 2030 meters above sea level.
The varietals included in this unique blend are:
Catuai, Caturra, Red Bourbon, Ethiopia Heirloom
MAMMA • A Tribute to all Mothers Medium Roast
Regular price
$11.00
We love taking our favourite attributes of high quality coffees and then blending them into strategic ratios.
MAMMA 2024 is made from high quality coffees from Brazil, Colombia and Costa Rica.
Many women work very hard for the coffee that ends up in our cups. MAMMA is just a small gesture to reflect on the hard work & sacrifice all mothers make in this world.
It's a flavourful blend of coffees That will give you notes of brown sugar, fruit, roasted nuts & milk chocolate.
All coffees are arabica and grown between 1200 & 2030 meters above sea level.
The varietals included in this unique blend are:
Catuai, Caturra, Red Bourbon
Brazil - Peaberry - Medium Roast
Regular price
$6.00
Dark Roast
Fine Citric Acidity
Full Bodied
Chocolate, Nuts, Berries
Peaberry, known in Spanish as caracolillo, is a type of coffee bean. Normally the fruit ("cherry") of the coffee plant contains two seeds ("beans") that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it.
All coffees are arabica and grown between 1800 m - 2000 m above sea level. The Brazilian coffee is from Cachoeira da Grama in Mogiana by Gabriel Dias' family farm.
The varietals included in this unique blend are:
Bourbon
Brazil • Cachoeira da Grama • Medium Roast
Regular price
$6.00
Literally meaning "grass waterfall" in Portuguese, this coffee will take you to the rainforests of Brazil without leaving your living room!
You'll get notes of black cherry, mixed with chocolate and nuts. Low acidity and very smooth, almost creamy!
We met Gabriel Carvalho Dias a few years back and always wanted to work with his family farm. This amazing natural processed, sustainably grown coffee leaves lingering notes of marzipan, black cherry & toffee. It's rich yet very low in acidity! Perfect for any brew method (even espresso), but really amazes us as a pour over or as a heavy bodied french press.
The Farm:
Fazenda Cachoeira da Grama has been in the Carvalho Family since 1890. Gabriel de Carvalho Dias, the owner, is responsible for the property's management. It is located 3 miles from minas Gerais state line and has characteristics from the mountainous areas of Mogiana and from Sul de Minas. On this farm everything is done manually, which includes coffee plantain and harvesting, since its topography does not allow for any kind of mechanization.
The Environment:
Social and environmental sustainability is considered very important in the farm management. Gabriel has developed a program of planting native species to keep a better ecological balance. The farm has a school, a club and an official size soccer field for the employees'bejefit. There are 48 houses for the employees and their families, all with modern facilities. The wastewater is treated to avoid polluting the stream that runs across the farm.
The altitude of the coffee is between 1000-1250 meters above sea level and precipitation is between 1800-2000mm per year with an average temperature of 19 degrees celsius.Perfect for coffee!
Processing:
Coffee is harvested manually on cloth, preventing the beans from getting in touch with the soil. The harvested coffee is immediately transferred from the productions fields to washers, with the separation of the cherry and the green beans from the dry beans, which are sent to the terrace to dry. The cherry and the green beans are processed by the coffee pulper, where the cherry beans are pulped and separated from the green coffee.
The coffee is dried under the sun on paved patios until dry, or on a second option, until the beans reach 20% humidity when the coffee is transferred to driers to reduce humidity to 11%. Subsequently, coffee is stored is warehouse, in wood silos, with low humidity level and free from doors that can affect coffee.
Here is a great article on why we believe traceability is more important than certification:
Literally meaning "grass waterfall" in Portuguese, this coffee will take you to the rainforests of Brazil without leaving your living room!
You'll get notes of black cherry, mixed with chocolate and nuts. Low acidity and very smooth, almost creamy!
We met Gabriel Carvalho Dias a few years back and always wanted to work with his family farm. This amazing natural processed, sustainably grown coffee leaves lingering notes of marzipan, black cherry & toffee. It's rich yet very low in acidity! Perfect for any brew method (even espresso), but really amazes us as a pour over or as a heavy bodied french press.
The Farm:
Fazenda Cachoeira da Grama has been in the Carvalho Family since 1890. Gabriel de Carvalho Dias, the owner, is responsible for the property's management. It is located 3 miles from minas Gerais state line and has characteristics from the mountainous areas of Mogiana and from Sul de Minas. On this farm everything is done manually, which includes coffee plantain and harvesting, since its topography does not allow for any kind of mechanization.
The Environment:
Social and environmental sustainability is considered very important in the farm management. Gabriel has developed a program of planting native species to keep a better ecological balance. The farm has a school, a club and an official size soccer field for the employees'bejefit. There are 48 houses for the employees and their families, all with modern facilities. The wastewater is treated to avoid polluting the stream that runs across the farm.
The altitude of the coffee is between 1000-1250 meters above sea level and precipitation is between 1800-2000mm per year with an average temperature of 19 degrees celsius.Perfect for coffee!
Processing:
Coffee is harvested manually on cloth, preventing the beans from getting in touch with the soil. The harvested coffee is immediately transferred from the productions fields to washers, with the separation of the cherry and the green beans from the dry beans, which are sent to the terrace to dry. The cherry and the green beans are processed by the coffee pulper, where the cherry beans are pulped and separated from the green coffee.
The coffee is dried under the sun on paved patios until dry, or on a second option, until the beans reach 20% humidity when the coffee is transferred to driers to reduce humidity to 11%. Subsequently, coffee is stored is warehouse, in wood silos, with low humidity level and free from doors that can affect coffee.
Here is a great article on why we believe traceability is more important than certification:
Sometimes you want someone else to "pull the trigger"! The Roaster Roulette option for coffee allows you to purchase O-JOE coffee, but have the region and/or blend, and roast profile decided by our roaster. It's like Russian Roulette without the risk because each batch is ultra-fresh, ethically sourced and delivered within days of the roast- it's a bullet worth taking!
Coffee of the Month - Dark Roasts
Regular price
$6.00
Sometimes you want someone else to "pull the trigger"! The Roaster Roulette Dark option for coffee allows you to purchase O-JOE coffee, but have the region and/or blend, and a random Dark roast profile decided by our roaster. It's like Russian Roulette without the risk because each batch is ultra-fresh, ethically sourced and delivered within days of the roast- it's a bullet worth taking!
Colombia • Medium Roast
Regular price
$6.00
Medium Roast
At Carolina’s Colombia we are focused on growing our coffee beans using traditional methods. On our farm, shade-grown trees produce a superior bean and they also provide a valuable habitat for migratory birds, wildlife and other endangered species.
Most importantly, they are our beans, which means we control all aspects of their growth and harvest including:
Land selection
Genetic origin
Worker selection
Weeding without the use of herbicides
Procedures for picking, fermenting, washing, selecting, drying and husking
Transport and storage
By managing all aspects of process we can guarantee consistent quality of our beans from land to shelf.
Benefits of Shade-Grown Beans:
Taste: Shaded conditions create a cooler setting and, like coffee grown at higher altitudes, the growth of the bean is slower. This creates a denser, harder bean, and that is what roasters and coffee experts look for in quality coffee.
Provides bird habitat and greater biodiversity: Shade-grown helps generate more biodiversity, and leads to a more stable ecosystem. The forest provides a safe habitat for birds that eat insect larvae, and in turn, reducing the need for pesticide use. It also offers support for more bees that help pollinate the coffee plants. On that note, yes we also import the unique flavoured Honey produced by local artisanal apiculturists.
Helps sustain rainforests: Coffee plantations that are chemically dependent suffer from soil depletion and increased erosion. The rainforest is stripped to provide fresh growing ground. Shaded coffee farms are, for the most part, organic and sustainable. The canopy is constantly dropping natural biomass to the plantation soil … thus maintaining complete sub-soil ecosystems.
Benefits of High Altitude Grown Beans
Our farm is at 1,400 meters above sea level and our coffee is considered “high altitude” grown. High altitude reduces the quantity yielded but results in more desirable flavour.
Benefits of Hand selected beans
Experienced pickers know to only select the ripe beans from each plant at each of numerous passes over two months. They also know how to remove the fruit without damaging stems and leaves. This is especially in contrast to high yield – lower quality machine-harvested beans.
Colombia • DARK Roast
Regular price
$6.00
DARK Roast
Creamy Full Body, sweet with notes of dried fruit, chocolate and roasted nuts.
Altitude: 1100 m
Although not certified organic, O-JOE partnered with Mamá Chena Coffee Co. because they are directly related to the finca that produces this unique coffee. The Sierra Nevada Region is not widely known for Colombian coffee, but this unique location allows its farmers to grow foods organically, without the use of harsh synthetic fertilizers. What's more fascinating is the story behind Finca El Recreo - Alberto Sepulveda Explains:
"In 1917 my great-grandparents Papa Fin and Mama Lina traveled north to the Caribbean coast region of Colombia to Santa Marta with the intention of emigrating to Cuba to work in the sugar cane plantations. Whether it was fate, luck, or both, they missed the steamboat and had to then find temporary work in Santa Marta and wait for the next sailing.
Destiny took them to work in the coffee farms, located in the Sierra Nevada de Santa Marta. Working there Papa Fin had the opportunity to explore the landscape and discovered a dream that, within a few decades, would become a reality.
Papa Fin and Mama Lina had 9 children who helped them with the plot of land he was given. Among those children was Mama Chena. The family grew the land into a farm, and were able to become independent. In 1947, they acquired several more hectares in the region. Some of these lands are still in possession of Papa Fin's grandchildren. These farms are where Mama Chena's coffee comes from.
In 2007 at the age of 17, I traveled north to Canada on my own. Almost a year later I was joined by my family and we have been plowing away in London, Ontario planting roots in this place we now call home.
I grew up hearing stories about my great-grandfather Papa Fin and his farm. Since arriving, we have wondered how we could bridge the stories of our past and our present via coffee from our family farms. A coffee with a story to tell; a coffee that has seen just about everything.
In 2017, named after my grandmother Argenida, Mama Chena Coffee Co. was born. 100 years after my great-grandparents migrated to Santa Marta. Whether it was fate, luck, or both, we have to yet find out.
1917, 1947, 2007, 2017… Let's see what the next 100 years bring."
Introducing GreenPods® certified 100% compostable*, single serve coffee pod for small-batch, specialty coffee.
Made withless materialsand ZERO plastic¹,GreenPods hold up to 40% more coffee than conventional pods and are sealed immediately after grinding for a fresher, better-tasting cup. GreenPods are also nitrogen flushed giving them an excellent shelf life.
By specialty roasters – For specialty coffee.
Costa Rica •Terrazu• La Capilla • Medium Roast
Regular price
$6.00
Costa Rica Tarrazu La Capilla SHG
Origin: Costa Rica
Subregion/Town: San Marcos de Tarrazu
Region: Tarrazu
Farm/coop/station: Coope Tarrazu
Varietal: Catuai, Caturra
Processing: Fully washed
Altitude: 1500-1800masl
Coffee grade: SHB Ep
Cupping notes: Sweet orange, floral, silk
La Capilla is a blend from Cafinter S.A., a milling and exporting operation. All of their stations are close to where the coffee is picked, and Tarrazu valley is a sanctuary to birds, the natural forest, and high quality coffee. As this regional blend is managed by a milling company, a high standard is maintained from year to year.
Ethiopia Sidamo - Fair Trade Organic
Regular price
$6.00
Producer Name
Sidamo Coffee Farmers Cooperative Union
Lot reference/name
Ethiopian Washed Gr2 FTO
Name of farm/mill or processing facility
Shoye Cooperative
Number of farms
3245 Farmers
Region
Dale District, Sidama Zone, Ethiopia
Growing Altitude
1800-2000 masl
Processing Altitude
1800-2000 masl
Soil Type
fertile loamy
Harvest Months
Nov-Feb
Varietal(s)
Arabica
Screen Size
Sc 14+
Grade
2
Certifications (only if contracted)
FAIR TRADE ORGANIC
Processing method (washed, natural etc.)
Fully Washed
Fermentation time (average). Wet or dry?
48-72
Washing process description (if applicable)
Fully ripped & freshly picked cherries are picked under close supervision. Before pulping, cherries are sorted to remove unsuitable one, clean cherries are pulped fermented and washed and then dried to achieve appropriate 11.5% moisture level.
Drying method (patio, raised bed, machine etc.)
Red cherries are dried on raised drying table. The coffee cherries are allowed to dry up to about 11.5% moisture. Once the coffee is dried to the appropriate moisture level it will be processed to have the green been. This is further sorted to make it fit for export market.
The location of the coop is in the heart of the growing areas in Huehue. From the City of Huehue it takes about 2 hours to get to the down and requires a 4x4 truck. Using the word rough to describe the road is an understatement.
The average farm size in the region is about 1 hectare.
All the coffee processed individually by each farmer and therefore sun dried in small batches one each farm. You can see in one of the pictures that every bit of flat spaces is used to dry the coffee, even the roof tops.
As the coop is on a slightly north facing side of the range the cool nights mean that the coffee is fermented for longer periods of time ranging up to 48 hours.
COUNTRY: Guatemala FARM: AAPICAFE REGION: Huehuetenango ALTITUDE: 1500 MASL to 1,800 MASL VARIETALS: Bourbon, Caturra and Pache. PROCESS: Washed and fermented up to 48 hours CERTIFICATION: Organic
CUPPING NOTES: Ripe Fruits with roasted nuts. Light body with a crisp and clean finish.
Guatemala • Organic & FairTrade® • DARK ROAST
Regular price
$6.00
The location of the coop is in the heart of the growing areas in Huehue. From the City of Huehue it takes about 2 hours to get to the down and requires a 4x4 truck. Using the word rough to describe the road is an understatement.
The average farm size in the region is about 1 hectare.
All the coffee processed individually by each farmer and therefore sun dried in small batches one each farm. You can see in one of the pictures that every bit of flat spaces is used to dry the coffee, even the roof tops.
As the coop is on a slightly north facing side of the range the cool nights mean that the coffee is fermented for longer periods of time ranging up to 48 hours.
d.
COUNTRY: Guatemala FARM: AAPICAFE REGION: Huehuetenango ALTITUDE: 1500 MASL to 1,800 MASL VARIETALS: Bourbon, Caturra and Pache. PROCESS: Washed and fermented up to 48 hours CERTIFICATION: Organic CUPPINGNOTES: Deep Dark Chocolate and roasted nuts
Hoodwinked • Swiss Water® Decaf
Regular price
$6.50
Hoodwinked DECAF is a naturally sourced decaffeinated bean that is based on availability. The intention with this decaf is to be able to use it as a satisfying espresso but also as regular North American style coffee at anytime.
Ethically-sourced, certified organic coffees from the most reputable cooperatives in Latin America, Indonesia and Africa are brought together in a United Nations of coffee harmony, producing a big-bodied sweet cup.
Look for herbal notes and dark chocolate.
When using as an espresso you get citrus and cherry, plus those herbal notes again, as well as a bonus treacle-like mouthfeel. This marvel performs just as well as a straight shot as it does in a large latte.
Currently, these are the origins that make up this unique decaf blend:
It's simple: roast then blend some of our FAVs (favourites), resulting in a cup of coffee that is full flavoured, complex and rich, but not overpowering. Notes of cocoa,semi-sweet chocolate followed by a hint of citrus, and a full body mouthfeel. Each bean is unique and amazing when brewed on their own, but when you combine certain characteristics of those beans with calculated ratios, you get one of the best combinations of flavours you'll ever have!
This bean blend can also be used for espresso extraction. It's out most labour intensive to produce because we roast each type of bean separately, then post blend them in certain pre-measured portions to produce this excellent cup! The fun part is that our high-quality coffee is seasonal, so each season we work with our specialty coffee suppliers to achieve a similar flavour profile using the beans that are in season and of the highest standard for quality.
The current blend is made up of the following high grown, small batch coffees:
Sumatra Wet Hulled - Cafe Femenino Organic FairTrade
José Latino • Dark Roast
Regular price
$6.00
We wanted to offer another dark roast coffee option that has body, some richness and deep flavour, but lighter than our other dark roasts. If you are looking for a blend that is strong, but not harsh, or are just starting to appreciate darker roasted coffees, this is the blend for you! José Latino is our Latin American dark Roast!
We took certified organic & FairTrade® beans of the highest quality from the Chiapas region of Mexico and roasted some to a Dark profile, just inside second crack. We then roasted our infamous Certified Organic Guatemala Don Antonio Estate in Huehuetenago to a deep medium-dark, a few seconds into second crack. After cooling, we blend them and voila, José Latino Dark Roast is born!
Chiapas is the most southern tip of Mexico and borders Guatemala, so some could argue that Chipas coffee contains some of the same characteristics of ultra bright, snappy & spicy Guatemalan varieties. Chiapas has a lot of history and supporting farmers in this region helps to preserve a deep rooted indigenous culture and natural practice of growing quality coffee.
The Guatemalan coffee is Crisp and nutty, with notes of cocoa/dark chocolate. The combination of both the spice from the Mexican Chiapas and the nuttiness from the Guatemalan beans make this an enjoyable Dark roasted blend.
JOSEPH’S DARK is a multi dark roast blend. We roast each origin separately to second crack, where the roasting process takes over from the terror of each coffee. However, we do this gently so as to preserve the oils as much as possible within the bean.
The result is a dark rich smooth coffee without bitterness!
The combination of heavy bodied, earthy and even savoury coffee from Sumatra is blended with lighter bodied but very rich dark chocolate and crisp coffees from Colombi, Brazil and Sumatra. All coffees are produced organically.
Macchina • Medium Roast for Automatic Espresso Machines (Non-oily)
Regular price
$6.00
If you own a fully automatic espresso machine such as a Saeco, Breville, Jura or Miele, it is written in your owner's manual to avoid using coffee beans that are very oily. It's a fact that all of the flavour of coffee comes from oils created during the roasting process, but the darker one goes with the roast, the more oily the beans become on the surface. When those oils are on the surface, they tend to clog the working parts of a fully automatic machine a lot quicker than the recommended regular usage.
However, most fully automatic espresso machine customers want to get maximum flavour, without damaging their machines. We created a special blend of heavy bodied coffees, with low acidity, incredible créma and notes of nuts, chocolate & sweet rustic walnuts. This blend will showcase the best in your fully automatic espresso machine while keeping external oils to a minimum.
Below is the traceability information for each coffee origin:
Mastro Giuseppe's Espresso Blend • complex medium roast
Regular price
$6.00
After 6 years of roast profile study, O-JOE has decided to produce an exclusive blend of coffee that provides the right combination of nuts, fruit, crema and a silky body for espresso extraction.
With a Brazilian coffee from Cachoeira da Grama in Mogiana as it's base, O-JOE strategically roasts each bean separately to bring out their best characteristics, then blends them with origins from Africa, Indonesia & Latin America to create a coffee with the aromas of nuts, fruit and an incredible créma.
O-JOE Taster Pack
Regular price
$25.00
Enjoy 5 blends of coffee which will give you a wide range of our flavour profiling.
*blends may vary from picture
100 grams each bag
O-JOE Virtual Gift card
Regular price
$10.00
Buy the gift of O-JOE for anyone!
Once you purchase you will be sent a unique code that can be gifted and used by anyone with internet access.
Pepe's MEZZA STORTO • Half-Caffeine Blend
Regular price
$6.00
The term "mezza storto" in Italian literally means "half crooked", but the term can also infer many other meanings. For example, when someone gives you a dirty look, it can be referred to a look that is "mezzo storto".
With respect to coffee, "mezzo storto" means that it tastes like the freshest coffee with some of the most complex flavours you'll ever taste, but it has 50% LESS caffeine than everything else we offer. You will be so amazed that an organic Swiss Water® decaf processed coffee blended with Rainforest Alliance® certified beans from Brazil could actually have reduced caffeine - the look on your face after tasting this blend should be "mezza storto".
Organic naturally decaffeinated coffee from Timor, Ethiopia & Columbia are roasted to a medium-dark profile, then we take Rainforest Alliance® and UTZ® certified beans from Brazil (Daterra Farms), roast those to a beautiful medium profile and blend those with the first batch. The result is a half-caff coffee that is right in body, taste and does amazingly as a regular drip brew or a distinguished evening espresso!
Peru • Medium Roast
Regular price
$6.00
Origin: Peru Region: San Ignacio and Jean Coop: LimCofPeru Varietal: Caturra, Pache, Bourbon Grade: 1 Processing: Washed Altitude: 1500 - 2000 masl Harvesting months: May – November SCA: 83.25 Cupping notes: Chocolate, toffee, citric & creamy
RECREO in Spanish Mean "Playtime", and that's what we did when we created this single origin blend from Sierra Nevada, Santa Marta, Colombia. First wroasted a batch of these beans to medium, then another batch to dark, and finally, we post-blended them to create a coffee that full flavoured, but not over-the-top.
Creamy Full Body, sweet with notes of dried fruit, chocolate and roasted nuts.
Altitude: 1100 m
Sierra Nevada, Colombia
Imported Directly by Mamá Chena Coffee Co.
Washed processing
Although not certified organic, O-JOE partnered with Mamá Chena Coffee Co. because they are directly related to the finca that produces this unique coffee. The Sierra Nevada Region is not widely known for Colombian coffee, but this unique location allows its farmers to grow foods organically, without the use of harsh synthetic fertilizers. What's more fascinating is the story behind Finca El Recreo - Alberto Sepulveda Explains:
"In 1917 my great-grandparents Papa Fin and Mama Lina traveled north to the Caribbean coast region of Colombia to Santa Marta with the intention of emigrating to Cuba to work in the sugar cane plantations. Whether it was fate, luck, or both, they missed the steamboat and had to then find temporary work in Santa Marta and wait for the next sailing.
Destiny took them to work in the coffee farms, located in the Sierra Nevada de Santa Marta. Working there Papa Fin had the opportunity to explore the landscape and discovered a dream that, within a few decades, would become a reality.
Papa Fin and Mama Lina had 9 children who helped them with the plot of land he was given. Among those children was Mama Chena. The family grew the land into a farm, and were able to become independent. In 1947, they acquired several more hectares in the region. Some of these lands are still in possession of Papa Fin's grandchildren. These farms are where Mama Chena's coffee comes from.
In 2007 at the age of 17, I traveled north to Canada on my own. Almost a year later I was joined by my family and we have been plowing away in London, Ontario planting roots in this place we now call home.
I grew up hearing stories about my great-grandfather Papa Fin and his farm. Since arriving, we have wondered how we could bridge the stories of our past and our present via coffee from our family farms. A coffee with a story to tell; a coffee that has seen just about everything.
In 2017, named after my grandmother Argenida, Mama Chena Coffee Co. was born. 100 years after my great-grandparents migrated to Santa Marta. Whether it was fate, luck, or both, we have to yet find out.
1917, 1947, 2007, 2017… Let's see what the next 100 years bring."