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Kael's Cup is a masterfully crafted blend of premium Brazilian coffees, including a smooth medium roast, a bold dark roast, and a touch of Peaberry from the same farm. This balanced coffee offers rich notes of chocolate and nutty sweetness, with a subtle fruitiness for added complexity. Perfect for any brewing method, it's a comforting cup designed for everyday enjoyment.
Brazil Medium Roast Coffee | Cachoeira da Grama | O-JOE Coffee
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:
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 • Dark 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:
Capriccio Reserve Series | La Pradera Bourbon Natural
Regular price
$33.00
Capriccio Reserve Series | La Pradera Bourbon Natural
The Story
High in the mountains of Aratoca, Colombia, producer Oscar Daza at Hacienda La Pradera has cultivated a truly exceptional lot. Growing at an impressive 1,850 meters above sea level, these Bourbon cherries were processed using a meticulous Natural method and dried on Paseras (raised beds) to concentrate their complex sugars.
The Profile
This is not your average morning cup. Scored at a remarkable 87.50 by professional SCAA tasters, this coffee is classified as Extraordinarily Excellent. It features a complex body and a sophisticated tartaric acidity that provides a crisp, wine-like structure to the cup.
Sensory Experience
Fragrance/Aroma: Intense and inviting.
Tasting Notes: A vibrant medley of Chocolate, Strawberry, and Raspberry, layered with Honey sweetness and deep notes of Blackberry, Agras, and Tropical Fruits.
Finish: A lingering fruity and chocolatey aftertaste that stays with you long after the final sip.
Limited Release
With only 70kg produced in this specific lot, we have secured enough for just 10 exclusive bags. Once they are gone, this specific sensory profile from the September 2025 harvest cannot be replicated.
Coffee of the Month - Dark Roasts
Regular price
$6.00
Sometimes you want someone else to "pull the trigger"!
The Coffee of the Month 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!
Coffee of the Month - Medium Roasts
Regular price
$6.00
Sometimes you want someone else to "pull the trigger"! T
he 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!
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
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.
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.
Costa Rica • Medium Roast
Regular price
$6.00
Agricultural Details:
Varietal: F1 Centroamericano (Sarchimor T5296 x Rume Sudan)
Elevation: 1200 - 1400 mts (4000 - 4590 ft)
Processing Details:
De-pulping equipment: Penagos DCV 306
Washed Process – Pulp & mucilage detached
Mechanically washed + 6 hr. partial
fermentation
32 hours “Guardiola” drying, 45ºC – 55ºC range
Micro-lot Details:
Max 5 category 2 defects & 0 category 1 defects
Specialty Preparation, minimum density 680g/L
Bean Size: 90% > Screen 16
Packaged in 69kg GP inside yute bag
Cupping Notes: almond-like
aroma, caramel, raisins, nuts,
grapefruit acidity, creamy finish
Custom blend
Regular price
$6.25
Used for request of unique blends.
Must be accompanied by email to ojoeroastery@gmail.com for specific instructions on blend request.
Devyn's Dark
Regular price
$14.00
Devyn's Dark is a bold, full-bodied blend featuring premium coffees from Colombia, Guatemala, and Brazil Peaberry. This rich dark roast offers deep chocolate notes with hints of toasted nuts and a smooth, lingering finish. Perfect for those who love a strong, satisfying cup with a touch of complexity.
Duet Reserve
Regular price
$16.00
Ethiopia Yirgacheffe Worka Sakaro Natural
Regular price
$6.00
Stone Fruit, Caramel
Farm/Coop/Station/: Vertical Integration
Varietal: JARC, Ethiopian Indigenous Heirloom
Processing: Washed Fermentation ( Washing then
Drying Beds)
Altitude: 1950 - 2100 m.a.s.l
Best enjoyed in a filter brewing and espresso, Sakaro’s Coffee
Natural show the most complexity in sweet fruits when they are at
their best. Ararso coffee is recommended for people who like
sweet coffees and are fans of creamy cups.
Guatemala • DARK ROAST
Regular price
$6.00
SHB EP Huehuetenango
Variety: Caturra, Catimor, Bourbon, Pache
Process: Washed
Altitude: 1500-1800 masl
Huehuetenango:
"Processing in Huehuetenango is deeply rooted in experience and family tradition. Most smallholder producers operate their own micro-mills at home, managing every step of the post-harvest process themselves. Harvest season runs from December through April, with careful handpicking to select only the ripest cherries.
After pulping (often with manual or small electric machines), the coffee is fermented in tanks for 24 to 36 hours, depending on altitude and daily temperatures. The first wash is more than just cleaning: it’s a key step in floating and separating overripe cherries, which are removed to preserve cup quality. The coffee is then sent through washing channels, where water and movement naturally separate parchment by density. After a final rinse, parchment is laid out on patios or rooftops to sun-dry over 5 to 12 days, depending on the weather.
This process contributes to Huehuetenango’s signature winey cup character, with bright fruit, deep sweetness, and a silky finish." Huehuetenango is as culturally rich as it is geographically extreme. The region climbs into the Cuchumatanes, Central America’s highest non-volcanic mountain range, where peaks reach over 3,000 meters and roads snake through breathtaking valleys and ridges.
Home to multiple Indigenous communities, including Mam, Q’anjob’al, and Popti speakers—Huehuetenango carries centuries of living tradition. People here still wear beautifully woven clothing, filled with colors and patterns that represent family, place, and legacy. These visual stories are worn with pride and passed down with care—just like coffee traditions.
The diversity of microclimates, elevations, and soils across the region is unparalleled. Even farms separated by just a few kilometers can produce distinct cup profiles, thanks to variations in sunlight, airflow, and altitude. That’s why Huehuetenango continues to offer some of Guatemala’s most complex and celebrated coffees—alive with acidity, layered with fruit, and grounded in heritage.
Guatemala • Huehuetenango
Regular price
$6.00
Guatemala:
SHB EP Huehuetenango
Variety: Caturra, Catimor, Bourbon, Pache
Process: Washed
Altitude: 1500-1800 masl
Huehuetenango:
"Processing in Huehuetenango is deeply rooted in experience and family tradition. Most smallholder producers operate their own micro-mills at home, managing every step of the post-harvest process themselves. Harvest season runs from December through April, with careful handpicking to select only the ripest cherries.
After pulping (often with manual or small electric machines), the coffee is fermented in tanks for 24 to 36 hours, depending on altitude and daily temperatures. The first wash is more than just cleaning: it’s a key step in floating and separating overripe cherries, which are removed to preserve cup quality. The coffee is then sent through washing channels, where water and movement naturally separate parchment by density. After a final rinse, parchment is laid out on patios or rooftops to sun-dry over 5 to 12 days, depending on the weather.
This process contributes to Huehuetenango’s signature winey cup character, with bright fruit, deep sweetness, and a silky finish." Huehuetenango is as culturally rich as it is geographically extreme. The region climbs into the Cuchumatanes, Central America’s highest non-volcanic mountain range, where peaks reach over 3,000 meters and roads snake through breathtaking valleys and ridges.
Home to multiple Indigenous communities, including Mam, Q’anjob’al, and Popti speakers—Huehuetenango carries centuries of living tradition. People here still wear beautifully woven clothing, filled with colors and patterns that represent family, place, and legacy. These visual stories are worn with pride and passed down with care—just like coffee traditions.
The diversity of microclimates, elevations, and soils across the region is unparalleled. Even farms separated by just a few kilometers can produce distinct cup profiles, thanks to variations in sunlight, airflow, and altitude. That’s why Huehuetenango continues to offer some of Guatemala’s most complex and celebrated coffees—alive with acidity, layered with fruit, and grounded in heritage.
Hoodwinked • Decaf
Regular price
$6.50
orget everything you know about flat, chemical-tasting decaf. Hoodwinked is a premium Colombian single-origin, naturally decaffeinated in Manizales using the Sugar Cane process. This method preserves the bean's cellular structure, resulting in a cup that is remarkably low acidity with a rich, syrupy body.
By using natural sugars found in locally grown sugar cane, we’ve "hoodwinked" the caffeine while locking in the vibrant, sweet flavor profile you expect from high-end specialty coffee.
Product Details
Process: Sugar Cane EA (Natural Decaf)
Origin: Manizales, Colombia
Roast: Medium
Profile: Low Acidity, Bright & Sweet
JOEY's FAV (Favourite)
Regular price
$6.00
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!
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 Colombia, Brazil, Guatemala and Sumatra.
The Loney Reserve Blend was inspired by Steve Loney, the founder of former Ground Up Organic Café in Downtown London. Steve is a passionate advocate of ethically sourced foods that have minimal impact on the environment. The challenge that Steve presented to O-JOE was to create a blend that not only addressed his ethical concerns, but also could make a great espresso or drip coffee.
Steve has moved on to other projects, but the legacy of The Ground Up Custom Blend lives on here with LONEY RESERVE. You can even have this blend delivered to your address if you sign up for a subscription for $5 flat fee!
The coffees used are all 100% certified organic, FairTrade® and support the Women's Rural Resource Centre & the YMCA Strong Kids program.
CHARLIE'S Medium Roast Blend
Regular price
$22.00
The perfect blend of coffees from Brazil, Colombia & Sumatra, all grown without the use of synthetic chemicals or pesticides.
You'll get a creamy, rich body and a complex aroma of fruity, nutty & chocolaty notes. This coffee makes a great drip or french press BUT is amazing as an authentic Euorpean espresso!
A rich, bold yet never bitter blend of coffees from Sumatra, Guatemala & Colombia, all grown without the use of synthetic chemicals and pesticides.
Looks for rich notes of deep dark chocolate, roasted nuts & even the slightest hint of tobacco!
We recommend this brew for all methods except espresso- unless you really want to go down that dark, dark road- do so at your own risk!
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.
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.
