Is this? A BLEND? Yes it is. In fact, this is the first blend that Transcend has offered in over a decade. We remain focussed on finding exemplary offerings from regions around the world and are proud to showcase them as single origin offerings. Either of these coffees absolutely stands on its own on our menu, but we can achieve something else through blending. As in cooking, using multiple ingredients with complementary flavours can create brand new and complex flavour experiences. The key is finding flavours that work well and managing their proportion. We’ve been tweaking blend profiles and flavours for the last several months, and we’re proud to unveil ARGYLL. The name is an homage to Transcend’s first home just off of Argyll Avenue in Edmonton, AB. That tiny shop was the beginning of Transcend’s journey through the coffee industry and was where so many Edmontonians learned about the range of flavour possibilities within coffee. We felt it was a fitting name for our first step back into the world of blending coffee.

This iteration of ARGYLL is composed primarily of a lot of caturra and castillo from the town of Pasto in Nariño, Colombia. Grown at an average temperature of 18 degrees Celsius, the coffee from this region brings a smooth toffee quality and some dried cherry. When combined with the caturra/catuai blend from Elmer Guevara, the toffee rounds out, and the dried cherry becomes more ripe and just a little bit juicy.. This coffee tastes great no matter how you choose to brew it.