French Press Coffee Roasters

This Caturra variety from Acevedo in Huila undergoes anaerobic pre-fermentation with ground cherry and sugarcane. It is then sun dried and mechanically finished to intensify sweetness and depth. Source: fpcoffeeroasters.com (roaster’s own copy).

cherry, amaretto, citrus, spice.

This balanced and comforting decaf is a go-to for those skipping the buzz but not the flavour. It shines in milk-based espresso drinks and brews beautifully in a French Press. Source: fpcoffeeroasters.com (roaster’s own copy).

Milk chocolate, toasted almond, gentle citrus.

Another great coffee from Elias & Shady Bayter based in Fresno, Tolima. The Red & Yellow Caturra underwent a 48–60 hour anaerobic fermentation, followed by drying in the sun and finished in mechanical circular dryers. A most delicious, rich, and complex coffee. Source: fpcoffeeroasters.com (roaster’s own copy).

Chocolate, plum, guava.

A nostalgic nod to classic diner coffee — rich, smooth, and unapologetically chocolatey. If your idea of a good cup involves a booth, a bottomless pour, and a little sass on the side, this one’s for you. Source: fpcoffeeroasters.com (roaster’s own copy).

Dark chocolate, cocoa, more chocolate.

Named after the village where it was grown, this funky natural-process coffee is bursting with winey fruit character. A long, 120-hour dry fermentation and 12-day drying time bring out intense notes of black cherry, red wine, and a hint of wildness that fans have come to love. This is our fifth year bringing it in — and it just keeps getting better. Source: fpcoffeeroasters.com (roaster’s own copy).

Funky, black cherry, red wine.

This most delicious coffee is a classic example of washed coffee from Yirgacheffe. It has been meticulously hand-sorted and washed at the Kochere Washing Station and carefully dried to offer a cup that is floral, juicy, and tea-like in body. Source: fpcoffeeroasters.com (roaster’s own copy).

Floral, lemongrass, green apple.

A ready-to-grind combination of fruit-forward anaerobic & co-fermented coffees.All are carefully selected then blended to ideal flavour balance for all your coffee funk-tastic imbibing pleasures. Source: fpcoffeeroasters.com (roaster’s own copy).

Fancy a light session of day drinking — coffee style? Enter Half Caff: our blend of Colombian Swiss Water decaf and fruity Ethiopian magic beans. Designed for those extended sipping sessions without the jitters. Source: fpcoffeeroasters.com (roaster’s own copy).

Dark chocolate, stewed red fruits.

A beautifully balanced blend of Ethiopian and Brazilian single estate coffees. Expect natural sweetness, a rich mouthfeel, and a cup that’s as comfortable as your favourite sweater. Source: fpcoffeeroasters.com (roaster’s own copy).

Red fruits, dark chocolate, hibiscus.

Grown near San Adolfo in Huila, Colombia, this expressive lot from producer Brayan Alvear brings tropical intensity to the cup. After a 24-hour pre-fermentation and aerobic rest, the coffee undergoes a five-day anaerobic fermentation with dehydrated passionfruit added to the mix. It’s then slow-dried over ten days to lock in all that juicy, floral complexity. Delicate and tropical — like drinking a fruit bouquet in bloom. Source: fpcoffeeroasters.com (roaster’s own copy).

Florals, rose, passionfruit, pomegranate.

This lovely decaf is a culmination of innovation at origin by Martha, Shady & Elias at the El Vergel Estate in Colombia and by Nelson & the super coffee crew at Swiss Water in Burnaby B.C. Tasty, fruity & delicious. Source: fpcoffeeroasters.com (roaster’s own copy).