Roastery 46

With heavy hearts we have to inform our loyal customers that our wholesale program will come to an end on July 31st. Over the past four years the vast majority of the coffee that we roasted was wholesaled to cafes and restaurants all over the province. However at this time we have to restructure making the roastery sustainable moving forward. Sadly, the reason for this is our co-founder and head-roaster Paul Jackson was diagnosed with terminal brain cancer and will now focus all of his efforts on treatment. The roastery itself will continue selling retail coffee directly from the showroom at Coffee Tech Services in Burnside. Federico, owner of Espresso 46 will become the sole owner of Roastery 46. Federico will continue roasting the very popular ‘Espresso 46 Blend’ as well as feature coffees that will be offered at Espresso 46 on Isleville Street. Our extremely busy wholesale program was a great ride over the past four years and we thank all of our wholesale partners from the bottom of our hearts for buying and raving about our coffee. 🙏🏻🙏🏻🙏🏻 * * * * #roastery46 #coffee #coffeeroaster #coffeeroastery #roaster #roasterlife #specialtycoffee #specialtycoffeeroaster @espresso.46 @coffeetechservices @ramblers.hfx @orifoodsco @no9coffeebar @paviacafe @studio_yarmouth @barkismet @thekiwicafe @birdiesbreadco @cafe.311 @levanticbakery @labourdaypicnic @oxfordtaproom @totaldonutsolutions @archandpo @localsource @mappaturahalifax @famoustownpieshop @thebroadcovecafe @northbrewing @early.at.elks @cocoapestocatering @halifaxretales @thecoasthalifax @thechronicleherald @claudiachenderns @hellasman @northmountaincoffee @havefun.coffee @beanvillecoffee @wheelhouse_coffee_co @justuscoffee @javablendcoffee @anchoredcoffee @beanbrowner

With the ice melting and the birds returning it’s time to introduce our next offering in our seasonal series, Spring. Spring is chocolaty and sweet with subtle notes of stone fruit and a deeply complex aroma. Spring works beautifully for all extraction methods: Our espresso ratio recommendation: Standard normale: 1:2 ratio: 18g in, 36g out in 27-33 seconds at 93°C (199°F). Our pour over recommendation: 1:17 ratio: 15g of coffee to 255g of water at 93°C (199°F). Our immersion (Aeropress) recommendation: 1:17 ratio: 12g of coffee to 200g of water at 93°C (199°F). Available at @espresso.46 on Isleville Street and @coffeetechservices (where our roastery is located) at 170 Joseph Zatzman drive in Burnside. $22.00 340g/12oz * * * * #roastery46 #coffee #coffeeroaster #coffeeroastery #roaster #roasterlife #specialtycoffee #specialtycoffeeroaster

Introducing our brand-new seasonal series. Just as seasons change, so will this blend. In the fall and winter, our seasonal blend will offer heavier chocolatey tones transitioning to lighter, more floral and fruity notes in the spring and summer. For the holiday season, we are beginning with Winter: a blend with a heavy, chocolate-forward flavour profile that features earthy notes of baking spices and toasted nuts. It’s perfect for sipping by a fire on a chilly morning. Winter works beautifully for all extraction methods. Our espresso ratio recommendation: Standard normale: 1:2 ratio: 18g in, 36g out in 24-30 seconds at 93°C (199°F). Our pour over recommendation: 1:17 ratio: 15g of coffee to 255g of water at 93°C (199°F). Our immersion (Aeropress) recommendation: 1:17 ratio: 12g of coffee to 200g of water at 93°C (199°F). Available at @espresso.46 on Isleville Street, @ramblers.hfx on Nora Bernard and @coffeetechservices (where our roastery is located) at 170 Joseph Zatzman drive in Burnside. $20.00 340g/12oz * * * * #roastery46 #coffee #coffeeroaster #coffeeroastery #roaster #roasterlife #specialtycoffee #specialtycoffeeroaster

We have a brand new feature coffee! Burundi Kurusha Coffee first came to Burundi in the 1920’s under Belgian Colonial rule. Following the devastating civil war in 1993 Burundi has been on the rise in producing stunning specialty coffee. Grown primarily by smallholder farmers centered around one of the 160 washing stations in the country. This gorgeous fully-washed Bourbon was grown in the Kayanza Province in the North-West along the border with Rwanda. This is a bright coffee that belies the roast color which appears much darker than it tastes. It’s intensely sweet and floral with notes of almond extract, cocoa and raw honey with a crisp, pronounced acidity. Our espresso ratio recommendations: Standard normale: 1:2 ratio: 18g in, 36g out in 27-32 seconds at 93°C (199°F). It’s also gorgeous when pulled as a slight ristretto at a 1:1.5 ratio: 18g in, 27g out in 25-30 seconds at 93°C (199°F). Both offer beautiful texture and balance, however the ristretto will have considerably more acidity. Our pour over recommendation: 1:16 ratio: 16g of coffee to 255g of water at 93°C (199°F). Our immersion (Aeropress) recommendation: 1:16 ratio: 12.5g of coffee to 200g of water at 93°C (199°F). Available at @espresso.46 on Isleville Street, @coffeetechservices (where our roastery is located) in Burnside, @ramblers.hfx on Nora Bernard, and @birdiesbreadco on Pleasant Street. $20.00 340g/12oz * * * * #roastery46 #coffee #coffeeroaster #coffeeroastery #roaster #roasterlife #specialtycoffee #specialtycoffeeroaster

The new crop of a crowd favorite just arrived! Kenya Kahuro Peaberry This vibrant coffee was grown on the slopes of Mount Kenya in the Nyeri region located 150 kilometers from Nairobi. Both red volcanic soil and high elevation (2200 MASL) give this coffee it’s unique flavor profile offering a deep sweetness paired with a bright, green apple like acidity with notes of bergamot and intense florals in the finish. Peaberries are a natural mutation in all coffee worldwide estimated to make up around 5% of a harvest. They occur when one ovule fails to pollinate. This results in extra space for the single developing seed, and within this space, a larger and rounder seed grows inside. Peaberries are sometimes sorted and separated during the post-harvest process. It is believed that because the single bean of a peaberry does not need to share nutrients between two separated beans, it has a superior flavour profile. Typically peaberries feature a bright acidity and a deep sweetness with complex flavors in the cup. Our espresso ratio recommendation: Standard normale: 1:2 ratio: 18g in, 36g out in 27-32 seconds at 92°C (197.6°F). Our pour over recommendation: 1:17 ratio: 15g of coffee to 255g of water at 92°C (197.6°F). Our immersion (Aeropress) recommendation: 1:17 ratio: 12g of coffee to 200g of water at 92°C (197.6°F). Available at @espresso.46 at 2867 Isleville Street, at @coffeetechservices (where our roastery is located) at 170 Joseph Zatzman drive in Burnside, and at @ramblers.hfx at 5576 Nora Bernard Street. $20.00 340g/12oz * * * * #roastery46 #coffee #coffeeroaster #coffeeroastery #roaster #roasterlife #specialtycoffee #specialtycoffeeroaster

Our new feature offering is a very special one. This coffee was grown by the Chacón family at the iconic Las Lajas Micromill located in the Central Valley region of Costa Rica. For more than 80 years the Chacóns have been at the forefront of innovation in all levels of production making their coffee some of the most sought after worldwide. This rich Black Honey embodies the tropical biodiversity of its homeland featuring aromatic notes of bourbon vanilla and dark cherry with boozy notes of rum and mulled wine. This is a truly special coffee and it shines equally as espresso, pour over and immersion brewing methods. Producer: Las Lajas Micromill Farmer: Dona Francisca & Oscar Chacón Farm Parcel: Finca Calle Lilles Farm Size: 38 hectares Region: Sabanilla de Alajuela Coffee Varietals: Caturra, Catuai Processing: Black Honey Drying method: Raised Beds Altitude: 1550 MASL Harvest: January to March More about the farm: The Las Lajas micromill is nestled in the foothills of the Poas Volcano, located outside the town of Sabanilla in central Costa Rica. The name Las Lajas comes from the Spanish version of an Arabic word for the indigenous-crafted stone artifacts found on the farm when it was first planted. In total, 38 hectares of land are divided into several parcels, each of which grow various shade tree species and create unique micro-climates. In addition, different lots process coffee differently—some naturally, others either honey or washed. Las Lajas’s farming diversity allows the farm to create several distinct products with different characteristics all within a contained area. Our espresso ratio recommendation: Standard normale: 1:2 ratio: 18g in, 36g out in 24-30 seconds at 93°C (199°F). Our pour over recommendation: 1:17 ratio: 15g of coffee to 255g of water at 93°C (199°F). Our immersion (Aeropress) recommendation: 1:17 ratio: 12g of coffee to 200g of water at 93°C (199°F). Available at @espresso.46 on Isleville Street, @coffeetechservices (where our roastery is located) at 170 Joseph Zatzman drive in Burnside. $20.00 250g/8.8oz * * * * #roastery46 #coffee #coffeeroaster #coffeeroastery #roaster #roasterlife #specialtycoffee #specialtycoffeeroaster

I’ve been meaning to make an updated puck-prep video for quite a while and I finally got around to it. This is my full puck-prep routine from beginning to end. It was shot in the basement of my house where I do the QC for all of our coffees. The shot was pulled at a 1:2 ratio, 18g in, 36g out in 19 seconds. The coffee is our incredible Ethiopian Sidamo that’s about 14 days off roast. Oh, and thank you @c.j.street for the cinematography. Please let me know if you have any questions. * * * * * #puckprep #espresso #espressoshot #espressolife #espressonerd #espressolove #df64v #df64vgrinder #variavs3 #variavs3grinder #ranciliosilvia #misssilvia #rancilio #normcorev4 #silvia #roastery46 #wdt #weissdistributiontechnique #bottomlessportafilter #kruvepropel #specialtycoffee #acaialunar #specialtycoffeeroaster #puckpreparation @espresso.46 @lancehedrick @sprometheus

We have a brand new feature coffee! This time it’s a washed coffee grown on the Baroida Estate located in the Eastern Highlands of Papua New Guinea. Named for a spirit living in a large steadfast river rock, Baroida Estate consistently produces some of the highest quality coffee in PNG. The sweetness in the cup is complex, like date and palm sugars, balanced with a subtle, pleasant acidity, and finishes with notes of ripe papaya and earthy oolong tea. Farm: Baroida Estate Farmer: Colbran family Farm Size: 220 hectares Coffee Varietals: Arusha, Bourbon, Mundo Novo, Typica Processing: Washed Altitude: 1,700 to 1,850 meters above sea level Region: Eastern Highlands Subregion: Baroida, Aiyura, Kianantu Harvest: May to September More about the farm: The Baroida Estate is located in the Kainantu District in the Eastern Highlands of Papua New Guinea. The estate was founded by Ben Colbran in the 60’s when the government encouraged foreign agriculturalists to cultivate land in the highlands. Ben’s knowledge & experience was passed down to his son, Nicol, who runs the estate today. The Colbran’s also play a huge role in supporting the community by improving local infrastructure like bridges, schools & roads. The name ‘Baroida’ comes from the Baroida spirit, believed by locals to reside in a large river rock sitting in one of the main rivers flowing through the estate. Colbran Coffeelands has become one of the most notable coffee estates in all of Papua New Guinea. Meticulous separation for quality control helps maintain the high quality of the coffee. Our espresso ratio recommendation: Standard normale: 1:2 ratio: 18g in, 36g out in 22-28 seconds at 93°C (199°F). Our pour over recommendation: 1:17 ratio: 15g of coffee to 255g of water at 93°C (199°F). Our immersion (Aeropress) recommendation: 1:17 ratio: 12g of coffee to 200g of water at 93°C (199°F). Available at @espresso.46 on Isleville Street, @coffeetechservices (where our roastery is located) at 170 Joseph Zatzman drive in Burnside. $20.00 340g/12oz * * * * * #roastery46 #coffee #coffeeroaster #coffeeroastery #roaster #roasterlife #specialtycoffee #dartmouthns #dartmouthnovascotia #pngcoffee

Once again we are offering our holiday coffee boxes starting this Sunday at @espresso.46 during their Tiny Christmas Market from 9am to 1pm. This years box features two stellar coffees, an intensely floral washed Ethiopian and a deeply sweet honey processed Costa Rican. The box also includes a printed 70ml Acme espresso cup (with the Roastery 46 logo on one side and the Espresso 46 logo on the other) with saucer. $50.00 for the box ($40.00 without the cup if you prefer). Descriptions of the included coffees: Ethiopian Sidamo: Grown in the birthplace of coffee in southern Ethiopia this washed Sidamo is beautifully delicate with notes of apricot and black tea with a lingering floral aroma. Roasted in a drawn-out profile to reduce acidity and enhance sweetness. The result is a balanced cup with gorgeous origin character that works equally well for espresso, filter and immersion brewing methods. Costa Rica Tres Rios Black Honey: This Black Honey Costa Rican comes from the iconic San Diego mill located in the Tres Ríos region in central Costa Rica. It's a honey processed coffee which means at harvest only the outer skin of the cherry is removed leaving behind the sticky mucilage to ferment on to the bean during drying. This imparts complex berry and chocolate notes and creates a velvety mouthfeel in the cup. Limited quantities available, get your holiday box before they’re gone! See you Sunday morning! * * * * * #roastery46 #coffee #coffeeroaster #coffeeroastery #roaster #roasterlife #specialtycoffee #specialtycoffeeroaster #diedrich #diedrichir12 #diedrichroaster #dartmouthns #dartmouthnovascotia #ethiopiancoffee #ethiopiansidamo #costaricablackhoney #singleorigincoffee #singleoriginespresso @thecoasthalifax @halifaxnoise @thechronicleherald

We have a brand new feature coffee! This time it’s a stellar washed Ethiopian Sidamo produced by the Oromia Coffee Farmers Cooperative Union: Grown in the birthplace of coffee in southern Ethiopia this washed Sidamo is beautifully delicate with notes of apricot and black tea with a lingering floral aroma. Roasted in a drawn-out profile to reduce acidity and enhance sweetness. The result is a balanced cup with gorgeous origin character that works equally well for espresso, filter and immersion brewing methods. Oromia Coffee Farmers Cooperative Union (OCFCU) is a small farmers owned cooperative union. OCFCU was established in June 1,1999 OCFCU works exclusively in Oromia Regional State. OCFCU members are dedicated to promoting environmental stewardship and social justice in their communities. Elevation: 1550-2200 MASL Varietals: Heirloom Process: Washed
Harvest: Oct-Jan Roast Level: Medium/Light Certifications: Organic/SPP Our espresso ratio recommendation: Standard normale: 1:2 ratio: 18g in, 36g out in 22-28 seconds at 93°C (199°F). Our pour over recommendation: 1:17 ratio: 15g of coffee to 255g of water at 93°C (199°F). Our immersion (Aeropress) recommendation: 1:17 ratio: 12g of coffee to 200g of water at 93°C (199°F). Available at @espresso.46 on Isleville Street, @coffeetechservices (where our roastery is located) at 170 Joseph Zatzman drive in Burnside, and at @birdiesbreadco on Pleasant Street in Dartmouth. $20.00 340g/12oz * * * * * #roastery46 #coffee #coffeeroaster #coffeeroastery #roaster #roasterlife #specialtycoffee #specialtycoffeeroaster #diedrich #diedrichroaster #dartmouthns #dartmouthnovascotia #ethiopiancoffee #ethiopiansidamo #singleoriginespresso

This Saturday we’ll be at @labourdaypicnic for the first ever regional Aeropress Competition on the East Coast of Canada! We’re super excited to be providing the competition coffee for the event. If you’d like to come down and check it out, the competition will start at 6:00. *Event poster by ZWB. * * * * * #aeropress #aeropresscomp #coffee #coffeeroasters #coffeelover #specialtycoffee #coffeecanada #coffeeroaster #coffeecommunity #coffeecommunitycanada #canadianroaster #roastercanada #canadacoffeeroaster #visitnovascotia #halifaxnoise #aeropresscompetition #specialtycoffeeroaster

We have a brand new feature coffee! This time it’s a gorgeous pulped natural coffee grown in the Cerrado region in the Minas Gerais state in Southeastern Brazil. Pulped natural is where the coffee is dried with most of the fruit intact imparting a deep sweetness with subtle fruity notes and a distinctly creamy body. We have roasted this coffee specifically for espresso and it shines at both a 1:2 ratio (normale) or a 1:1 (ristretto). Either way it produces a sweet, clean cup with very low acidity, a chocolatey body and a spicy, hoppy finish. Brazil is the largest coffee-growing country in the world, responsible for 30 percent of coffee grown worldwide, about 74 percent of which is Arabica. One of the most notable coffee regions in Brazil is Cerrado, in southwestern Minas Gerais. Cerrado is a vast tropical and subtropical biome that includes forests, marshlands and grassland. Covering more than 20 percent of Brazil, it is the largest savannah in South America. The name Cerrado translates as closed, and the region remained so until the 1960s, when farmers began treating the soil. Over the years, the grasslands were transformed into agricultural and pasture land. Brazil Cerrado coffee is grown at altitudes of 900–1,250 meters above sea level. Plantations are large, ranging from 100 to 3,000 hectares, with tremendous output. An homogenous climate allows for extensive control at all levels of the production. Additionally, the flat topography enables the use of efficient mechanical harvesting. Our espresso ratio recommendation is: Normale: 1:2 ratio: 18g in, 36g out in 25-33 seconds. Ristretto: 1:1 ratio: 20g in, 20g out in 27-35 seconds. Elevation: 1100 MASL Varietals: Mundo Novo & Yellow Catuai Process: Pulped Natural
Harvest: May-September Roast Level: Medium Available at @espresso.46 on Isleville Street and @coffeetechservices (where our roastery is located) at 170 Joseph Zatzman drive in Burnside. $18.00 340g/12oz * * * * * #roastery46 #coffee #coffeeroaster #coffeeroastery #roaster #roasterlife #specialtycoffee #specialtycoffeeroaster #diedrich #diedrichroaster #dartmouthns #dartmouthnovascotia #brazil #braziliancoffee #singleoriginespresso