49th Parallel Coffee Roasters

Looking for an intense, dark espresso with low acidity? Blue Sky is our darkest roast on offer and is great for those seeking a low acidity coffee for either espresso or filter brewing. Crafted in a Southern Italian inspired style using Brazilian coffee, it delivers an intense cup with notes of dark chocolate and molasses. Source: 49thcoffee.com (roaster’s own copy).

This Hafi lot comes from Muyinga Province in northeastern Burundi, where Bourbon coffee is cultivated across remote, high elevation hillsides. The Hafi processing station brings cherry collection closer to approximately 2,000 smallholder farmers, allowing freshly harvested fruit to reach processing more quickly. Naturally processed at 1,715 metres above sea level, the coffee develops concentrated fruit sweetness and a smooth, rounded body. Roasted medium-light for filter brewing, the cup offers expressive notes of strawberry, honey and dried cherry, supported by lively acidity and a delicate f Source: 49thcoffee.com (roaster’s own copy).

Grown in the hills of Caldono in Colombia’s Cauca region, this coffee is the result of a shared effort between seven small scale farmers who cultivate and process their coffee on their own family farms. At elevations between 1400 and 1750 meters, the combination of mountain climate and clay rich soils helps develop coffees with smooth body, balanced acidity, and natural sweetness. Each producer carefully harvests ripe coffee cherries by hand before processing them at their own micro-mills. The coffee is fully washed, depulped, fermented & rinsed, then gently dried on raised beds under solar pr Source: 49thcoffee.com (roaster’s own copy).

El Recuerdo is a high elevation washed coffee from Huila, Colombia, grown at approximately 1,800 masl in the municipality of Pitalito. The cooler mountain climate helps slow cherry maturation, encouraging greater sweetness, structure & clarity in the cup. The coffee is composed of Caturra & Pink Bourbon, two varieties that can bring a refined balance of sweetness, citrus brightness and delicate fruit character. After harvest, the coffee undergoes a washed process with extended fermentation before being slowly dried in a marquesina, a covered drying structure that helps protect the coffee while Source: 49thcoffee.com (roaster’s own copy).

This single origin decaf coffee was decaffeinated using a special process using water and ethyl acetate from sugarcane. Sugarcane's low boiling point enables gentle caffeine extraction and avoids excessive heat and pressure so the natural structure of the green coffee bean cells is retained. The result is an exceptionally complex decaf coffee. Source: 49thcoffee.com (roaster’s own copy).

The Swiss Water Process involves first soaking the coffee in pure water. The resulting green coffee extract is then passed through a carbon filter, specifically engineered to remove the caffeine molecule. The green coffee extract is then introduced to the coffee but without the caffeine. This process is simple in theory, but impressive to execute, since the coffee has to be exactingly dried and preserved to ensure the inherent flavour of the coffee remains relatively unscathed. Great as both a filter, and an espresso, the cup profile is sweet and subtle with flavours of cocoa, and caramel. Source: 49thcoffee.com (roaster’s own copy).

This washed Sidra from Hacienda La Papaya in Loja, Ecuador, is a refined and expressive filter coffee from producer Juan Peña. Grown high in the Andean mountains, the cup is bright, clean and layered, showing notes of honey, apricot, citrus peel, black tea and delicate florals. The washed process highlights the Sidra variety’s clarity and aromatic complexity, giving the coffee a polished structure, soft sweetness and a clean tea-like finish. Source: 49thcoffee.com (roaster’s own copy).

Cerro Las Ranas, meaning “Hill of Frogs,” takes its name from a lagoon on the farm that is home to thousands of frogs. Located in Apaneca, Ahuachapán, El Salvador, the coffee is grown by José Antonio Salaverria and his family through JASAL, a family owned coffee operation known for its careful attention to quality from the farm through to the cupping table. Growing between 1,450 & 1,780 metres above sea level in volcanic loam, Cerro Las Ranas brings together several varieties, including Bourbon, Pacamara, Pacas, Caturra, Catuai and Sarchimor. After harvest, ripe cherries are pulped while leavi Source: 49thcoffee.com (roaster’s own copy).

Looking for a clean espresso with bright floral notes? Epic Espresso is roasted to highlight these characteristics and is the culmination of our search for the most complex light espresso we can create. We work daily to improve it, always seeking the perfect balance of sweetness and acidity. Source: 49thcoffee.com (roaster’s own copy).

Jigesa is a high elevation washed coffee from the remote mountains of Guji, Oromia, Ethiopia, grown by smallholder producers at approximately 1,850 to 2,100 masl. The area’s cool climate and rugged terrain help slow cherry maturation, encouraging greater sweetness, aromatic complexity and clarity in the cup. Producers cultivate Ethiopian landrace varieties on small farms, often intercropping coffee with native shade species such as false banana trees. During harvest, ripe cherries are delivered to local collection centres by motorcycle, horse or donkey before being transported to the central J Source: 49thcoffee.com (roaster’s own copy).

Aricha is a high elevation washed coffee from a remote community in Ethiopia’s Yirgacheffe region, grown by various smallholder producers at approximately 1,950 masl. The area’s rugged mountain terrain, cool climate & long coffee growing tradition help support slow cherry maturation, encouraging sweetness, floral aromatics and clarity in the cup. Producers cultivate Ethiopian landrace varieties on small farms averaging 0.1 to 2 hectares, often intercropping coffee with native shade trees such as false banana, which help shade and naturally fertilize the fields. During harvest, ripe cherries ar Source: 49thcoffee.com (roaster’s own copy).

Golden Hour comes from Bitta Farm in Ethiopia's forested Kaffa region, an area deeply connected to the origins and extraordinary diversity of Arabica coffee. Set among the mountainous forests of southwestern Ethiopia, Bitta Farm spans approximately 445 hectares at elevations of 1,900-2,050 metres above sea level. Source: 49thcoffee.com (roaster’s own copy).

From Cancino Family Farm in Hawaiʻi’s Kona District, this Small Lot Series coffee offers a sweet, rounded expression of its island origin. Grown in volcanic loam soils, the lot brings together Kona Typica, Bourbon and Caturra varieties. Fully washed processing provides a clear foundation for notes of milk chocolate, caramel and sweet orange, complemented by toasted nuts and a smooth, medium body. Our medium-light filter roast highlights its comforting sweetness and gentle fruit character, leading to a lingering chocolate finish. Source: 49thcoffee.com (roaster’s own copy).

This coffee comes from Finca Liquidámbar in Guascotoro, a mountain community in the La Paz department of Honduras. Grown at 1,510 metres in clay mineral soils, organic Bourbon, Catuai and Pacas cherries are pulped while leaving some of the fruit’s sweet mucilage around the seed, then carefully dried inside solar dryers protected from the rain. This yellow honey process develops sweetness and body while preserving a clean, structured cup. Roasted medium light for filter brewing, the coffee offers brown sugar, ripe apricot and toasted coconut, supported by soft florals, mild milk chocolate, juic Source: 49thcoffee.com (roaster’s own copy).

Rwanda Sholi is equally at home in espresso and filter applications, and this time we dialled the roast specifically with Iced Coffee in mind. Expect a cup profile that is chocolatey and smooth, and is able to stand up to ice, as well as a splash of milk.  You might be interested in Ice Roast Brewing Method and Chemex Classic . Source: 49thcoffee.com (roaster’s own copy).

This Kenya Ndaroini AB comes from smallholder farmers delivering cherry to the Ndaroini Factory in Nyeri County, one of Kenya’s most celebrated coffee-growing regions. Grown at 1600–1800 masl in rich volcanic loam soils near Mount Kenya, the coffee benefits from cool highland conditions that help develop bright acidity, layered sweetness, and clear fruit character. The lot is fully washed and dried on raised beds, a traditional Kenyan approach that emphasizes clarity, structure and a clean finish. Roasted as a medium filter for Kenya Ndaroini, this coffee expresses a refreshing and structured Source: 49thcoffee.com (roaster’s own copy).

Longitude 123°W is a medium light roast, created to be sweet and flavourful throughout the year, reflecting the freshest coffees of the season. - Freshly Ground, Ready to Brew: Enjoy Your Favourite Coffee with Ease! Source: 49thcoffee.com (roaster’s own copy).

Looking for a rich medium espresso with toffee & cocoa notes and dried fruit acidity. Middle School is roasted as a medium espresso to highlight these characteristics and is the culmination of our search for the ri chest and smoothest espresso we can create. We work daily to improve it, always seeking the perfect balance of richness and acidity. Source: 49thcoffee.com (roaster’s own copy).

Nostalgia is all about that balance. Our goal is to develop the highest sweetness possible with a round mouthfeel and softer perception of acidity. A great workhorse filter roast that everyone will enjoy, organic certified to boot! Source: 49thcoffee.com (roaster’s own copy).

Old School Espresso is 49th's most traditional espresso, with a Pacific Northwest twist! Roasted medium-dark, highlights the sweetness and body of the coffee. Old School is ideal for those who prefer low acidity and full-body, with dark chocolate aromas and flavours of cocoa, caramel, and molasse. Source: 49thcoffee.com (roaster’s own copy).

Organic Breakfast Roast is 49th's idea of a perfect weekend morning coffee. For this roast, we use rotating, seasonal coffees.  As a medium-dark filter roast, expect notes of dark chocolate and toffee with a rich mouthfeel. Easy drinking! Source: 49thcoffee.com (roaster’s own copy).

Organic Espresso is 49th's organic option for a medium-dark espresso roast. For this roast, we use rotating, seasonal coffees. For those who prefer an espresso with lower acidity, chocolaty flavours and caramel-type sweetness. Source: 49thcoffee.com (roaster’s own copy).

Our Organic French Roast is ideal for those who prefer dark roasted coffee. Highlights include a strong, smoky, and spicy flavour with a nutty and caramel aftertaste. Its richness and low acidity make it perfect for stove-top espresso or as filter coffee. Source: 49thcoffee.com (roaster’s own copy).

Nestled in the mountains of northern Peru, San Ignacio is home to thousands of smallholder coffee farmers who cultivate coffee using traditional organic farming practices. Coffee is often grown alongside bananas, beans, corn, and native shade trees, creating diverse farm ecosystems that support both quality and sustainability. This lot was produced by Luis Colunche on his five acre farm, La Fortuna, located in the community of Nueva Alianza. An agronomist by training, Luis inherited the farm from his parents and combines technical expertise with generations of family farming knowledge. The res Source: 49thcoffee.com (roaster’s own copy).

This coffee comes from the high mountains of San Ignacio, Cajamarca, where elevation and climate produce coffees known for their clarity and balance. Fully washed and dried in the sun, it offers a clean and expressive cup. Roasted medium-light for filter brewing, this coffee highlights a bright citrus acidity with notes of red apple and orange, balanced by caramel-like sweetness and smooth milk chocolate, leading to a clean, refreshing finish. Source: 49thcoffee.com (roaster’s own copy).

Source: 49thcoffee.com (roaster’s own copy).

This Tanzania AA lot is grown at Finagro Estate in the Karatu District, on the outer slopes of the Ngorongoro caldera. Volcanic loam, elevations of 1,600 to 1,800 masl and carefully separated coffee varieties contribute to its concentrated sweetness and clarity. After a brief fermentation in cherry, the coffee is depulped, fermented for 36 to 72 hours, shade dried for three days and finished in full sun. Roasted as a medium light espresso, the cup opens with ripe peach and vanilla, followed by sweet citrus acidity and a gentle black tea finish. The result is a clean, balanced espresso with med Source: 49thcoffee.com (roaster’s own copy).

Expect 100% flavour, with only 50% of the caffeine! This is the perfect coffee for late night hangs or if you just love coffee, but can't handle the buzz. Look forward to darker, fruity notes combined with a pastry-like, malty sweetness. Source: 49thcoffee.com (roaster’s own copy).