Pilot Coffee Roasters

A certified crowd-pleaser with just enough acidity and fruitiness to pique your curiosity. Academy is known as our “everyday blend” and shines brightest as a drip brew. But no matter the method, you can expect a well-balanced medium roast with delightful sweetness. If you’re looking to break out of your comfort zone, Academy Blend is the olive branch between classic and adventurous coffee. Source: pilotcoffeeroasters.com (roaster’s own copy).

Grown on the Barbosa family's Cachoeira and Joia Rara farms in Brazil's Cerrado Mineiro, this natural Yellow Catuai is a coffee with a name to match its character: Anahi, from the Tupí-Guaraní language, means "she who has a sweet voice." The long fermentation process gives Anahi a heavily jammy, almost boozy character, setting itself apart from more traditional, milder Brazilian naturals. Source: pilotcoffeeroasters.com (roaster’s own copy).

A natural process Yellow Bourbon from Rejane Faleiros, grown on her family's farm in Alta Mogiana, Brazil. Grown in small batches, Boa Esperança brings a clean sweetness that the natural process deepens into cacao and toffee. Source: pilotcoffeeroasters.com (roaster’s own copy).

We’ve always believed that decaf is for the serious enthusiasts. Those who seek the sweet pleasure of coffee without the buzz, so we do everything possible to provide a rich and dynamic cup. Catalyst is gently and naturally decaffeinated in Huila, Colombia, and has all the complexity of a caffeinated single origin. A constant stand-out on the cupping table, Catalyst is exceptional with milk and enjoyed by all who appreciate a rich, chocolatey brew. Source: pilotcoffeeroasters.com (roaster’s own copy).

Community Blend features coffees from the growing regions of two long-standing Direct Trade partners: Nicholas Hammond in Chimaltenango, Guatemala, and Chalo Fernandez in Paicol, Huila, Colombia. Combining these unique Central and South American regions creates an incredibly smooth, easy drinking cup with just enough red fruit sweetness. We're proud to share this easy-to-love blend while supporting the communities who make it possible. Source: pilotcoffeeroasters.com (roaster’s own copy).

A natural process Brazilian from the Faleiros family, who have farmed in Alta Mogiana for more than 100 years. Grown at 1000-1150 masl and dried slowly on the world’s largest suspended patios, this Catuai lot is gentle and sweet, with soft stone fruit and melon that delivers a full bodied mouthfeel. Balanced and easy-drinking, it's a Brazil that rewards espresso and filter alike. Source: pilotcoffeeroasters.com (roaster’s own copy).

Our signature roast defies all expectations of a classic coffee. Enjoyed for its fine balance of dark fruit, Swiss chocolate, and nutty tones with medium acidity. Heritage is our feature cafe espresso blend but performs well on any brewing method. Its sweet and full-bodied characteristics are designed to stand the test of time. Source: pilotcoffeeroasters.com (roaster’s own copy).

This well-known washing station sits at the foot of Mt. Kenya, ideal for smallholder farmers with its rich volcanic soil and high altitude. Cherries from this region pop with sweetness and electric acidity, and Kii delivers fully on that promise. We've roasted into our lightest medium profile, where that tropical acidity dances on the tongue—especially with pour over. Source: pilotcoffeeroasters.com (roaster’s own copy).

A spectacle of flavour from two acclaimed regions – the sugarcane sweetness of Tarrazú and the well-balanced nuttiness of the Central Valley. This blend makes a classically sweet espresso, but we’ve roasted it to brew across any method.  Enjoy the serenity of Costa Rica from the comfort of your coffee nook. Source: pilotcoffeeroasters.com (roaster’s own copy).

Monument is by far our most developed blend. It's bold, nostalgic, and full of character without the harsh bitterness that is often attributed to this roast profile. Consider this a sophisticated take on a dark roast. Ideal for those who seek boldness with their morning brew. Add a splash of milk to add a velvety texture to Monument’s deep and rich flavour. Source: pilotcoffeeroasters.com (roaster’s own copy).

Francisco Mena is a master technician who treats processing as its own craft, shaping flavours that elevate the cherry's inherent character while creating something that transcends terroir. Black Moon is his most fearless expression of that skill, and it's back by popular demand. The process was born during a solar eclipse, which inspired its name. Cherries grown at Monte Lourdes — one of two farms within the Sumava de Lourdes micro-mill — are rested for two days, fermented for two more, then dried cold for over a month. Source: pilotcoffeeroasters.com (roaster’s own copy).

One of our most popular farms and direct trade partners from tropical West Valley, Costa Rica. Villa Sarchi is a smaller variety that was first discovered in Costa Rica, and thrives in high altitude conditions. Its sturdy characteristics allow this plant to mature and develop sugars slowly, adding more cup complexity. Source: pilotcoffeeroasters.com (roaster’s own copy).