The gift every coffee-lover will love – and keep on loving all year long!
How it works: HGCC's Gift Subscription is the gift that keeps on giving. Choose from our 3, 6, and 12-month subscription packages to deliver monthly coffee joy.
What’s in the box? Each month brings two 340 gram bags of your chosen HGCC coffees! Not sure what to pick? Try our Roaster's Choice coffee selected for quality, seasonal availability, sustainability, and maximum coffee pleasure.
Cost and Payment: Subscriptions will be billed monthly at $40.00 with free shipping across Ontario and Quebec!
A well balanced cup from the Huehuetenango region in the north of Guatemala. Nutty notes with balanced acidity and a sweet finish. Fantastic using any home brew method.
This coffee was voted as Ottawa's Best Drip Coffee OCF 2019.
A bitter-sweet, spicy coffee with medium to good body and good sweetness. A house blend of medium and dark roasted coffees. Fantastic when brewed for French Press, specifically.
SWEET / SPICY / LIQUORICE / DARK BERRIES / FINE ACIDITY
Medium Roast
Process: Fully Washed
Altitude: 1800-1900m
Directly Sourced
An "antagonist" to our light roasted Ethiopian Yirgacheffe: This cup has spicy, liquorice-like dark and blue berry notes. Light acidity, medium body and good sweetness. Fantastic any way you brew it.
A cup of decaf that’s so good you’ll feel like you’re drinking the real thing. Well balanced with hints of chocolate. A satisfying cup, no matter how you brew it.
Swiss Water Process:
Swiss Water's internally developed Green Coffee Extract (GCE) is introduced to the beans and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through the proprietary carbon filters until all the caffeine is trapped and separated from the GCE. Then the GCE is refreshed so that it can be used again and again to remove more caffeine.
Above information sourced from " https://www.swisswater.com/ " website.
The naturally, sundried processed beans from Fazenda Cachoeira da Grama/Mogiana represents what can be called "the typical taste of Brazil": a nutty, chocolaty, well rounded shot with good sweetness and notes of red fruit. A flavourful espresso with medium crema.
One of our richest roasts, this Guatemalan coffee comes from the southern Moyuta region of Guatemala.
A higher altitude bean than our Huehuetenango, the Guatemalan La Moyuta delivers with rich, bold chocolate notes while also having subtle citric acid undertones.
A Brazilian coffee at its best: A fantastic cup that is nutty and sweet, well balanced and full of body. Produced by Gabriel Carvalho at Fazenda Cachoeira da Grama/Brazil/Mogiana. Fantastic as a drip and pour over style coffee.
Our top selling coffee from one of the most prominent regions of coffee growing in the world. Medium roasted to bring out the essential flavours of this bean.
A blend of Arabica and Robusta beans. good body, lots of "bitter sweetness". With this Blend we want to revive the almost forgotten Italian-style Espresso. Goes great with a pinch of brown sugar or molasses! Huge crema, bold flavour.
A trendy espresso with the focus on flavour and acidity, this bean from the Ethiopian highlands is characterized by sweetness and a good body. A flavourful espresso with medium crema.
Cascara, the dried pulp of the coffee cherry, is a great example of how a by-product of the coffee processing can be turned into a valuable and tasteful new product.
In the wet coffee processing, the pulp is removed from the freshly harvested cherry. The parchment coffee (note: the 2 coffee beans of a cherry are surrounded by a parchment layer) is sent to fermentation tanks; the pulp is separately collected and either used directly, or indirectly after processing with vermiculture, by fermentation or composting (and occasionally by adding minerals) as fertilizer for the coffee trees - or it simply decays in often large piles.
In the dry or natural processing, the full coffee cherry is dried on patios, mats or on tables, so called African beds, until the 2 coffee beans inside the cherry have reached the required moister content of 11.5 – 12.5% (note: a higher moisture content makes the beans prone to spoilage). The dried outer layers of the 2 beans, consisting of the dried skin, pulp, mucilage and parchment of the cherry, now called husk or Cascara, are removed, and either used as fertilizer – or not.
Although not new in producing countries like Ethiopia, Yemen, Peru, Bolivia etc., but Cascara from both processing's has become increasingly popular in the recent years. It is a great tasting refresher, be it cold over ice or hot. Its a wonderful, naturally sweet fruit tea, high in antioxidants, and even more important, an additional source of income for the coffee producers!
Cone shaped white paper filter for Hario's V60 size 02 pour-over brewers.
Each filter brews one to three cups at a time.
Contains 100 disposable white size 02 paper filters.
These paper filters produce a clean, flavorful, sediment-free cup.
Hario's paper filters make for convenient brewing and cleanup.
Use of paper filters are great in a busy shop environment that still places an importance on individually-brewed cups of coffee that won't sit and grow stale.
