Often when speaking with coffee roasters, terroir is brought up as one of the qualities that makes a specific coffee special. With the 3 coffees featured this month, their uniqueness is absolutely related to their unique terroir. So, what does terroir really mean?

This article is from our February 2017 issue where we included this amazing answer from Lee Knuttila, the lead roaster and green buyer at Cut Coffee (along with a fantastic El Sal that he roasted). We loved this answer so much we had to post it online for all to see.

You've probably heard all about it. Canada Post is going to have a lockout or strike soon. How long will it last? We aren’t sure yet.

One thing we do know is that we’re going to do our best to get The Roasters Pack into your hands! We can't take the chance that your freshly roasted coffee could be stuck in a warehouse and we've found alternate plans.

A few weeks back Shoana Jensen reached out to us explaining how she was doing a segment on subscription services and wanted to feature our monthly coffee club on CityLine.

We're huge fans of the Abid Clever. Munenori Kawasaki of the Toronto Blue Jays won't stop mentioning bush parties, we're a bit like that: we can't stop talking about the Abid Clever.

This brewing device is the best of both words with the immersion that makes it a bit like a french press but with the cleanliness of the filtered brew that makes it a bit like a V60. There are some coffees that really do benefit from this duality and we really recommend testing out your coffees from each pack to see which ones works best. 

One step outside and you it hits you.  You can practically taste the humidity. Ah; summer time in Canada: When the nation of ice hockey turns into a sauna.

Canadian clichés aside (eh), we’ve got some incredible coffee solutions for you that are quite tasty!

They pair quite well with the August issue of The Roasters Pack, so break out your coffees and let’s get brewing!

We have moments – where we’re having a conversation with someone within the coffee industry and something they tell us blows us away. Whether it’s to do with their roasting strategy or maybe something we would never think about, like, what baskets are they putting the coffee cherry in after it is picked and how that impacts quality?