Transcend Coffee and Roastery
Starting Parameters: 20g in | 32 seconds | 40g out
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
To us at Transcend, Santa Lucia is a gem of a coffee. Not only because the coffee is exceptionally delicious year after year, or because the area surrounding the farm is stunning, but because the people behind it are some of the most genuinely passionate and progressive we’ve met in coffee.
Ricardo Perez Barrantes started growing coffee here in 1986 with a commitment to environmentally sustainable production. He was among the first in the West Valley to start his own micro-mill, and see the potential to include coffee growers from his surrounding community. Being the progressive growers that they are, Ricardo’s daughter Mariana visited Canada to learn about coffee roasting and espresso making with a desire to better understand how Santa Lucia is perceived by Canadian consumers. This means that between growing and roasting this coffee has gotten better every year we’ve bought from them.
This year, we’ve split our purchase from Santa Lucia into two lots. This particular offering is a red honey process, meaning that after depulping, most of the sticky mucilage is left on the outside of the coffee as it dries. If the temperature during the initial drying is high (over 30 degrees Celsius), the mucilage turns red, which gives this process its name. We chose to label this as an espresso because of its heavy body and deep sweetness.
Director of Coffee
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