Drumroaster Coffee

We've been purchasing everything we can from Armel and Johanna Burbano since 2022. Every year their coffees become cleaner and more dynamic flavour characteristics. This picking of their Pink Bourbon variety, is sparkly and lively! Cherries were collected every three weeks. The first day’s collection is left in sealed bags for 24 hours and the second day’s picking is placed into the hopper above the depulper. The first day’s cherries are then placed on top and left for 12 hours before depulping. Once depulped, the seeds are left to dry ferment in tiled tanks for 8 hours. The third day’s collec Source: drumroaster.com (roaster’s own copy).

This picking of the Caturra variety from Finca Bella Aurora, in the Dipilto region, Nicaragua is sweet and balanced. This coffee showcases sweetness, reminiscent of caramel candy and vanilla cake, with a bright, lively citrus acidity. Source: drumroaster.com (roaster’s own copy).

It's our tribute to the coffee cup that never empties and tastes delicious with cream and sugar. It's strong, thick, low acidity, and sweet. We use beans from our stock that we think fit this profile, so you can be sure this blend will be made of fresh crop and lively coffees, not just coffee that we want to get rid of. Source: drumroaster.com (roaster’s own copy).

A great decaf coffee shouldn’t taste like decaf. It should still be sweet, with a body that has balanced acidity. It should also be fresh.  This lot, from the regions of Jalapa and San Marcos, Guatemala, was decaffinated at the Swiss Water facility in Vancouver, B.C. Source: drumroaster.com (roaster’s own copy).

Dionisio Garcia Luna, along with his brothers, Sanson, and Pompilio, produce coffee in the community of San Vicente Yogondoy, in the state of Oaxaca, Mexico. This region, due to it’s remoteness, is relatively untouched by colonial influence and government. Indigenous languages and communal life are still largely the norm. For example, the word Yogondoy is the Zapotec word for “River of Bees”, due to the abundance of bees, and honey production done in the area. Source: drumroaster.com (roaster’s own copy).

Huehuetenango is home to some of the most complex, exquisite coffees in all of the Americas. Located in the north of Guatemala, against the Mexican border, the rugged landscape with steep mountains, red volcanic soil, and the mix of warm air from the flats of Mexico and cool air from the pacific ocean, create excellent growing conditions for specialty coffee. Erwin’s coffees have placed in the Cup of Excellence in 2017, 2018, 2019, 2020, 2021, and 2024. This is a stunning achievement as Erwin is always one of very few smallholder producers entered into the competition. He is also one of only a Source: drumroaster.com (roaster’s own copy).

Our espresso blend is an evolution in our quest to find a delicious, balanced, sweet espresso that tastes delicious on it's own or with milk. We aim for a shot that has notes of chocolate, caramel, with a top note of citrus. The components of our espresso change with the seasonal availability of coffees. Currently, our espresso is a blend of 20% La Pradera, Nicaragua, 40% Santa Clara, Guatemala, and 40% Valenzuela Family, Guatemala Source: drumroaster.com (roaster’s own copy).

Other than the sticker, there is a whole lot more that makes this our Gold Label Espresso. Our gold label espresso is a rotating premium Single Origin Espresso that is used in our cafe exclusively, which we have roasted to achieve the best of the best in specific coffees flavour, profile and more that make it ideal for espresso. This coffee changes throughout the year as we cycle different coffees in, so expect different levels body, acidy, fruit as coffees change. Source: drumroaster.com (roaster’s own copy).

Versatile and full bodied, and roasted for maximize caramelization and sweetness without roasty flavours, our House Blend is a great representation of our dedication to great coffee for brewing at home! Currently, our House Blend consists of 50% Mataquescuintla, Guatemala, and 50% Santa Clara, Guatemala Source: drumroaster.com (roaster’s own copy).

Monkaaba is a smallholder coffee grower empowerment initiative based in San Agustin, Colombia, and led by coffee producer, Esnaider Ortega Gomez and select other growers who have worked for many years to sell their coffee as specialty. They have, in recent years, begun to feel that they would like to develop more autonomy over the coffee production as well as involvement in its marketing and sales. Monkaaba’s goal then is to assist other growers in the area to not only find a better market for their coffee, one that pays a solid price, but also to invest in the knowledge and skill of producers Source: drumroaster.com (roaster’s own copy).

Located essentially right downtown Antigua, Guatemala, Ricardo Zelaya’s farm, Santa Clara, produces coffee that we rely on year after year for consistently fantastic coffee. This particular coffee is a selection of Ricardo’s Caturra variety plants, grown on the slopes of the Santa Clara farm. Source: drumroaster.com (roaster’s own copy).

Shanta Wene is a village located in the Sidamo region of Ethiopia, which sits in the south of Ethiopia, bordering on Kenya’s northern frontier. The Ayla washing station, which is comprised of 800 members produced this outturn in December 2025/January of 2026. Source: drumroaster.com (roaster’s own copy).