EVERY COFFEE HAS A STORY
Each season, coffee is harvested as a ripe fruit off small evergreen trees. The terroir, variety, and process impart flavours that are wrapped up in the 2 seeds that form the centre of this little coffee cherry. Subtle changes in soil type, sunlight, rainfall, processing, and varieties will all change the way a coffee tastes.
At Taylor St, we seek out these differences, looking for special lots, unusual flavours, and qualities that make a coffee unique. We then promote this originality through a roasting style that accentuates the natural characteristics of the coffee, to let its story be told.
We source coffee from 4 continents and over 20 countries, because we know where the coffee is grown greatly affects the taste. The coffee must meet our quality criteria and all of our coffees score 80 or higher out of 100 as graded by the Speciality Coffee Association (SCA).
ROASTING THE BEANS
OUR SEASONAL COFFEES
Tasting Notes: Milk/ Dark Chocolate, Dried Berries, Fruit and Nut
Tasting Notes: Milk Chocolate, Dried fruit and nut
Producer: Antonio Faria
Varietal: Mundo Nova
Process: Pulped Natural
Tasting Notes: Yellow Stone Fruit and Caramel with Hints of Earl Grey
Tasting Notes: Ripe Cherries, Milk Chocolate, Red Grape
Producer: Don Oscar Chacon
Varietal: Caturra, Catuai