Stop settling for stale, grocery-store beans. We roast in small batches at our Strathroy roastery to ensure every bag arrives at peak flavor. Whether you’re in Strathroy, London, or anywhere in Canada, we deliver the fresh ritual your morning deserves.
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Rubato — from the Italian for "stolen time," the practice of playing freely, bending the tempo to let a phrase breathe. It felt right for a coffee this expressive.
Rubato is the latest release in the O-JOE Reserve Series — small quantities, roasted light, released once. When it's gone, it's gone.
This is a Bourbon Natural from Hacienda La Pradera in Aratoca, Colombia. Grown at 1,850 metres by producer Oscar Daza, dried on raised beds, and certified organic. It scored 87.5 points — and it earns every one of them.
In the cup: Tartaric acidity, complex body, with a long fruity and chocolatey finish.
The Details
Origin: Colombia
Farm: Hacienda La Pradera, Aratoca
Producer: Oscar Daza
Variety: Bourbon
Altitude: 1,850 masl
Process: Natural
Certification: Organic
Roast: Light
Score: 87.5
Format: 1 lb bag only
Reserve Series coffees are released in limited quantities and are not restocked.
Pappa • Medium Roast
Regular price
$14.00
Some coffees are made for every morning. This one is made for him.
Pappa is our annual Father's Day blend — a limited release we look forward to every year. This year's roast brings together the smooth, chocolatey body of Brazil, the bright, citrus-edged complexity of Nicaragua, and the clean, balanced finish of Colombia. Together they make something bold, approachable, and genuinely satisfying in the cup.
Medium roast. Versatile for any brew method. Best shared.
Limited edition — when it's gone, it's gone.
Roasted fresh in Strathroy, Ontario by O-JOE Coffee.
Pappa • Dark Roast
Regular price
$14.00
Some coffees are made for every morning. This one is made for him.
Pappa Dark is our Father's Day blend pushed further — a deeper roast for those who like their coffee with intention. Brazil brings the weight, Nicaragua adds a smoky, dark chocolate edge, and Colombia holds it all together with a smooth, lingering finish.
Dark roast. Bold and unapologetic. Best enjoyed black.
Limited edition — when it's gone, it's gone.
Roasted fresh in Strathroy, Ontario by O-JOE Coffee.
Kael's Cup • Medium Roast
Regular price
$14.00
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.
Devyn's Dark • Dark Roast
Regular price
$14.00
Devyn’s Dark is a masterfully crafted blend of premium beans from Colombia, Guatemala, and Brazil Peaberry. This roast delivers deep chocolate notes and toasted nut undertones with a smooth, lingering finish. Perfect for those who crave a strong, satisfying cup that remains remarkably low in acidity.
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:
Discover Colombia Finca El Recreo Medium Roast — a single origin, shade-grown specialty coffee from Zapatoca, Santander, Colombia. Grown at 1,750 metres above sea level, this is a textbook example of what makes Colombian coffee so beloved: balanced, clean, and chocolatey with a smooth, approachable finish.
Certified USDA Organic, Fair Trade, JAS, and CEE — grown with traditional methods on a farm that controls every step from land selection to harvest. Shade-grown trees slow the bean's development, producing a denser, harder bean with more complex flavour — and providing critical habitat for migratory birds and wildlife in the process.
At Finca El Recreo, Carolina's family manages every aspect of production — genetic origin, weeding without herbicides, picking, fermenting, washing, selecting, drying, and husking. The result is a traceable, consistent cup you can feel good about.
Brazil • Cachoeira da Grama • Dark Roast
Regular price
$6.00
Discover Brazil Cachoeira da Grama Dark Roast — a single origin, naturally processed specialty coffee from the mountainous Mogiana region of Minas Gerais. Rich, full-bodied, and deeply satisfying.
Expect notes of chocolate, roasted nuts, and a pleasant smokiness with a rich, velvety finish. Low acidity makes this one of the smoothest dark roasts you'll find — bold without being bitter.
Versatile across all brew methods — exceptional as a pour over or French press, and outstanding as a single origin espresso. A true crowd-pleaser for dark roast lovers.
Fazenda Cachoeira da Grama has been in the Carvalho family since 1890. Located in Minas Gerais, the farm draws characteristics from both the Mogiana and Sul de Minas growing regions. Everything is done by hand — from planting to harvesting — because the terrain doesn't allow for machinery. Gabriel de Carvalho Dias manages the farm with a commitment to sustainable, small-lot farming that produces exceptional, traceable coffee.
Roast: Dark | Process: Natural | Varietal: Bourbon | Origin: Minas Gerais, Brazil
Brazil Peaberry • Cachoeira da Grama • Medium Roast
Regular price
$6.00
The Rare "Coffee Cherry": Brazil Peaberry
Discover the unique profile of our Brazil Peaberry Medium Roast, a small-batch roasted coffee with care. While most coffee cherries contain two seeds, the rare Peaberry develops as a single, rounded bean, resulting in a more concentrated and uniform flavour profile.
Tasting Notes:
Fine Citric Acidity: A crisp, bright finish.
Full Bodied: A rich and satisfying mouthfeel.
Flavours: Notes of decadent chocolate, toasted nuts, and fresh berries.
Origin & Quality:
Farm: Fazenda Cachoeira da Grama - Gabriel C. Dias family farm.
Region: Mogiana, Brazil.
Altitude: Grown between 1800m - 2000m above sea level.
Varietal: 100% Bourbon.
Process: Natural processing for enhanced sweetness.
Experience the difference of a rare bean grown with passion and roasted to perfection.
Peru • Chayñapuerto • Medium Roast
Regular price
$6.00
Origin: Peru Region: Cusco, La Convención Community: Chayñapuerto Varietal: Bourbon, Typica, Caturra, Catimor, Geisha Processing: Washed Altitude: 1,400 – 2,000 masl Harvesting: Mid-July – Mid-September Certification: Organic SCA: 86 – 87.99 Cupping notes: Dark berries, red tea & cherry cola
From the high-altitude valleys of Cusco, this community lot brings together smallholder farmers who have spent years quietly improving their craft. Fermented in closed bags for 24–48 hours before washing, then dried on raised beds, the result is a clean, complex cup with a character all its own. Round and balanced with a playful finish — this is everyday drinking coffee that earns a second look.
Discover Costa Rica Medium Roast — a single origin, washed process specialty coffee grown at 1,200–1,400 metres above sea level in Costa Rica.
Expect an almond-like aroma with notes of caramel, raisins, and roasted nuts, a bright grapefruit acidity, and a smooth, creamy finish. Complex and refined — a textbook example of what high-altitude Costa Rican coffee can deliver.
Grown from the F1 Centroamericano varietal (Sarchimor T5296 x Rume Sudan) — a hybrid known for disease resistance and exceptional cup quality. Processed using a washed method with 32-hour Guardiola drying, and prepared to specialty micro-lot standards.
Roast: Medium | Process: Washed | Varietal: F1 Centroamericano | Elevation: 1,200–1,400m | Origin: Costa Rica
Joey's Fav • Medium Roast
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.
Roaster's Pick • Medium Roast
Regular price
$14.00
Every month, something worth waking up for.
Our Roaster's Choice is a rotating single origin or small-batch blend, selected by our roaster based on what's tasting exceptional right now. Past selections have included our Easter Blend, Christmas Blend, and much more — each one chosen at peak freshness, never repeated the same way twice.
No guessing, no grocery store gambles — just freshly roasted coffee delivered when it's at its best.
Medium roast. Always approachable. Never boring.
Joseph's Dark • Dark Roast
Regular price
$22.00
Dark chocolate. Earthy. A hint of molasses.
Joseph's Dark is our classic dark roast blend — Brazil and Central America, roasted to second crack and blended for a cup that's bold without the bite.
Named after O-JOE's founder, it's been in rotation since the beginning for good reason.
Seraphic is O-JOE's signature espresso blend — a carefully crafted combination of Brazil, Brazil Peaberry, and Colombia that pulls a consistently rich, balanced shot every time.
Expect a bold fusion of caramel sweetness, cocoa richness, and a smooth, velvety finish. Dialled in for espresso but versatile enough for automatic machines and pour over too.
The Peaberry component adds brightness and concentration, the Brazil brings body and sweetness, and the Colombia rounds it out with clean acidity. The result is a blend that's greater than the sum of its parts — and one of our most consistent sellers.
Roast: Espresso | Blend: Brazil · Brazil Peaberry · Colombia | Best for: Espresso, Automatic Machines, Pour Over
Mastro Giuseppe's • Espresso Blend
Regular price
$6.00
Mastro Giuseppe's is O-JOE's complex espresso blend — a conscientious selection of high quality beans, each roasted individually, then blended to create something greater than the sum of its parts.
Expect a masterful combination of nuts, chocolate, and fruit with an incredibly thick créma and a full, smooth body. Low acidity makes this one of the most approachable espresso blends you'll find — rich and complex without being harsh.
Built on a base of Brazil Cachoeira da Grama from the Mogiana region, then layered with origins from Africa, Indonesia, and Latin America. Each bean is roasted separately to bring out its best characteristics before blending — a more labour-intensive process that shows in the cup.
Works beautifully as a straight espresso, in milk-based drinks, and in automatic machines.
Roast: Espresso | Process: Component roasted | Base: Brazil Cachoeira da Grama | Best for: Espresso, Milk Drinks, Automatic Machines
Macchina • Espresso Blend
Regular price
$6.00
Macchina is O-JOE's espresso blend designed specifically for fully automatic espresso machines — Saeco, Breville, Jura, Miele, and similar.
Most dark roasts produce oily beans that clog the grinders and brewing components of automatic machines far faster than recommended. Macchina is roasted to deliver full flavour, big body, and low acidity while keeping oils to a minimum — so your machine stays cleaner, longer.
The result is a rich, satisfying espresso without the maintenance headache. Works equally well as a drip coffee.
Roast: Espresso | Designed for: Automatic Espresso Machines | Oils: Minimal | Also great as: Drip Coffee
Hoodwinked • Decaf • Medium Roast
Regular price
$6.50
Forget 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
Sumatra • Dark Roast
Regular price
$8.00
O-JOE Sumatra is one of our heaviest bodies, yet low acid coffee. The aroma is nutty with a slight earthiness, combined with hints of vanilla and even sweet pipe tobacco .
When tasting this coffee roasted DARK, you will get a Rich, lush, smooth, tobacco, chocolate, and well balanced coffee.
Sumatra • Medium Roast
Regular price
$8.00
O-JOE Sumatra : The aroma is Floral, fruity, sweet rustic walnuts, with hints of vanilla and even sweet pipe tobacco .
When tasting this coffee roasted medium (almost to dark roast but not quite) you will get a Rich, lush, smooth, black cherry, tobacco, chocolate, and well balanced coffee. Sumatra coffee is known for its ultra-low acidity!
Arisarina is a coffee producer cooperative established in 2013, located in the highlands of Gayo Aceh Province in Sumatra. The cooperative has a common goal to improve the quality of coffee that grows in the Gayo highlands, as well as maintain and preserve the ecosystem as a place to grow the high quality coffee. This region is considered one of the biggest arabica coffee regions in south east Asia. The plantation is 100% managed by local farmers, and Arisarina is composed of 2494 members
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.
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.
Mezzo is O-JOE's half-caf blend — half the caffeine, none of the compromise on flavour.
A blend of our Brazil Medium Roast and our Hoodwinked Sugar Cane Decaf, Mezzo is built for anyone who loves great coffee but wants to dial back the caffeine — whether that's an afternoon cup, a second pot, or just a gentler start to the morning.
The Sugar Cane decaf process is a natural, chemical-free method that preserves the full flavour of the bean far better than traditional decaf processes. The result is a smooth, satisfying cup that doesn't taste like it's missing anything.
Roast: Medium | Blend: Brazil Medium Roast · Hoodwinked Sugar Cane Decaf | Caffeine: Half
Ethiopia • Yirgacheffe Worka Sakaro • Light Roast
Regular price
$6.00
Discover Ethiopia Yirgacheffe Worka Sakaro Light Roast — a naturally processed single origin specialty coffee from the Gedeb region of Yirgacheffe, one of the most celebrated coffee growing areas in the world. Expect a light, elegant cup with notes of stone fruits and caramel — sweet, complex, and creamy. Best enjoyed as a filter brew or espresso, this is a coffee for those who love sweetness and fruit-forward complexity in the cup. Worka Sakaro station sits a few kilometres east of Gedeb City at 1,950–2,100 metres above sea level, where 294 small farmers each contribute cherries from plots averaging 2.5 hectares. After 24–48 hours of wet fermentation, the coffee is dried for 7–10 days on African raised drying beds — a process that produces the elegant vibrancy and delicate body this region is known for. Roast: Light | Process: Natural | Varietal: JARC, Ethiopian Indigenous Heirloom | Elevation: 1,950–2,100m | Region: Gedeb, Yirgacheffe, Ethiopia | Harvest: November–February
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.
