Devil’s Head Coffee

Recommended Brewing Method:  Filter methods, French press and Pour Over Alberta Jam is a well known and difficult traditional crack climb in the Ghost. It is in a really amazing setting that requires you to dig deep and pull upon all your skills to climb it. We felt this was a great name for a coffee, as it embodies what makes community awesome.  This is a beautifully balanced coffee with an interesting depth of flavour, and bold, just like the climb! Source: devilsheadcoffee.ca (roaster’s own copy).

Chocolate covered berries, ultra smooth, juicy and rich

Who says decaf isn’t as good as non-decaf coffees? This is expertly blended in Vancouver at the Swiss Water Company, and of course is decaffeinated using the Swiss Water processed. This is a blend of Central and South American, and Indonesian origins, with superb sweetness, balance and flavour. Really a stunning coffee, and a fan favorite! Source: devilsheadcoffee.ca (roaster’s own copy).

Full bodied, balanced cup.  Clean and Sweet

Located in the Gedeo zone of the Gedeb district, Worka Danche is one of the finest coffee producing areas within the famous Gedeb Woreda. Known for its dense layered semi forest vegetation structure encompassing banana trees as well as shade grown coffee trees, Danche is a great example of best coffee growing acro ecology. SNAP Specialty Coffee built their new wet mill in 2019 in a small hamlet called Chelbesa within the Danche Village with the hope of reaching out to purchasing exclusively red cherries from the nearby farmers in Danche Village. Their ambition became a reality after completion Source: devilsheadcoffee.ca (roaster’s own copy).

Honeysuckle florals, peach pleasing acidity

The Great Divide Trail is a wilderness hiking trail in the Canadian Rockies. Its significance reflects our passion for the outdoors and has influenced little things like our provincial border. We are honoured to partner with the Great Divide Trail Association to raise funds to help preserve a world class feature, right in our very own back yard. Source: devilsheadcoffee.ca (roaster’s own copy).

Hot cocoa, brown sugar, and warm spices.

This has been a staple coffee for us, and it keeps delivering. Cesar Higueros initially owned this family farm with his two brothers but took over the operation on his own a few years ago. This magnificent 20 hectare land has 18 water sources, a waterfall and an impressive view of the Acatenango volcano. Source: devilsheadcoffee.ca (roaster’s own copy).

Creamy, Grape, Walnut

While we know that a “Dirt Nap” is a humbling experience (whether you’re falling off a bike, hill, etc.), we wanted this coffee to emulate the surge of energy you get after bounce back from eating it. This coffee is both energetic and bright, and warm and comforting, like a helping hand. For each bag purchased, we donate $4, and you donate $1. These funds support MMBTS, and the awesome work they do to support the Moose Mountain Trails! Source: devilsheadcoffee.ca (roaster’s own copy).

Warm notes, balanced coffee with sweet citrus acidity

The Morning Rise Blend was created to help capture the magic when out on an adventure. Coming together as part of a team, waking up early and planning the route. Over-coming obstacles and pressing onward, this blend is designed to give you a few moments to savour the journey. We are really proud of this blend, and even more proud to share it with you. Source: devilsheadcoffee.ca (roaster’s own copy).

Sweet honey, hazelnut and milk chocolate

Recommended Brewing Method:  French Press, Moka Pot and Espresso Nuevo Segovia is home to many small coffee farms in Nicaragua, a huge contributor to Nicaraguan coffee’s delicious come back into the world of coffee. This distinct bean is quite large and holds a bold sweet spot curated by the excellent growing conditions and reputable producers. Source: devilsheadcoffee.ca (roaster’s own copy).

Full body, molasses, dark chocolate

Recommended Brewing Method:  Drip, Mocha Pot, and French Press Jhonny and his wife, Cleotilde, have been growing coffee on their 4 hectares land in El Huabo for 13 years. They were previously associated with a large local cooperative and could not escape the poverty that so many producers still face. After hearing about Origin Coffee Lab and starting to work with them 5 years ago, their profitability has improved dramatically. They have replanted most of their farms and adopted new agricultural practices that have helped improve both quality and yield and their production is now reaching level Source: devilsheadcoffee.ca (roaster’s own copy).

Cocoa, caramel and chocolate

This coffee is a winner. Surprisingly well bodied and vibrant, it show cases the efforts that have been embodied in the region. Better coffee cherry selection, processing and sorting have helped create the foundation that the BUF CAFE sorting station has become renowned for. This is a very delicious coffee that reflects the values of the native growing region. Source: devilsheadcoffee.ca (roaster’s own copy).

Chocolate, orange fruits, dried fruit sweetness

This is a very tasty offering from Sumatra, as the flavours are clean, and identifiable. We roast this one a little bit longer to accentuate the body and mouthfeel, as there is just enough sparkle of the acidity to carry through a longer roast, and makes this coffee a good option for brewing at home. Very approachable, and a classic Sumatran taste! Source: devilsheadcoffee.ca (roaster’s own copy).

Cacao, lemon/lime acidity, pipe tobacco

Superbly balanced, sweet espresso with flavors of hazelnut, sweet chocolate and apricot The Ghost is an absolutely stunning mountain paradise. 37 linear kilometres of steep limestone walls, stunning views and  very finicky access. The river and road conditions make it very challenging just to get into this mecca. It was the place that inspired us to start our coffee company, and even more importantly, was the place that we truly fell in love with the mountains. Adventure and wanderlust a plenty, this is a very special place in Alberta. Source: devilsheadcoffee.ca (roaster’s own copy).

Superbly balanced, sweet espresso coffee with flavors of hazelnut, sweet chocolate and apricot

Ok, so why the weird cliche name? Well, it has nothing to do with coffee at all. Sort of! The Real Big Drip is a world famous ice climb in the Ghost – an infamously adventurous park in Alberta, on the front ranges of the Rockies, just north of the TransCanada highway. It’s absolutely the gem route in the area, and it’s huge, difficult, and terrifyingly stunning. I had the chance to climb it with a really good friend a couple of years ago. Source: devilsheadcoffee.ca (roaster’s own copy).

Very bold filter/drip coffee with flavors of swiss chocolate, full body, super smooth and rich.