Pallet Coffee Roasters have recently opened their 6th venue, an amazing roastery in Railtown which is their new head quarters.  We were lucky enough to be invited to the opening and the size of this newest addition is astonishing as is everything inside from the staff to the coffee and roasting machines.  It is definitely worth a visit as the coffee is truly spectacular - parking not so much.

Established in Vancouver in 2014, Pallet is a team of experienced and passionate coffeelovers, with a drive to showcase, educate and inspire their customers about specialty coffee. Pallet pride themselves on being a locally owned and community- minded coffee company, and stand above the rest with an unwavering dedication to providing our community with an excellent product and love for specialty coffee.

At Pallet they believe that much of this begins at the ground level; Pallet's coffee is a direct link to the relationships they have fostered with farmers and producers, who now have become like family to Pallet. Through ongoing collaborations with these amazing people, Pallet hope to continually build sustainable long term relationships and showcase the passion, hard work and dedication of the farmers, families and communities behind each cup that they serve to their customers daily.

The washed processing on this coffee highlights orange and cane sugar with  a smooth chocolate almond finish

The Zelaya family has been growing coffee for over 100 years and four generations. This renowned family owns farms throughout Guatemala and grows one of only a handful of genuine ‘Antigua’ coffees (coffees grown in the Antigua valley area bounded by three volcanoes – Agua, Acatenango and Fuego). Finca Santa Clara is located on the fertile southern slopes of the Volcán de Agua in the Antigua Valley at 1,600-1,830 metres. Ricardo Zelaya has managed the farm, which was bought in 1974 by his Grandfather, since 1988 and is the 4th generation of the Zelaya family to have produced coffee at Santa Clara. Since taking over the farm, he has increased the size from 17 hectares of coffee plantations up to 95 hectares as well as building a wet mill, drying patios and a greenhouse to improve the processing of the coffee.

Providing a flavour profile of mango, blueberry and ginger.

Bedhatu Jibicho is in her 80’s and going strong, has been growing coffee for over 40 years and continues to manage the operations on her farm in the village of Banko Gotiti. This is the third year in a row that Prototype carried coffee from her farm, and this year there are two different lots from her farm, one washed and one natural processed. This roast is from the natural process.

49th Parallel are the ultimate coffee professionals who have an unbridled passion for their coffee, providing you with the very best roasts achieved through extensive samples cupped every year.

They value the process from soil to cup and care deeply about how the product reaches you. Working directly with the farmers, they visit each partner multiple times through the year to gain a better understanding of the challenges they face and work together to overcome these obstacles. This process ensures they have a strong partnership and upside of this is they get the best possible coffee for you.

4 times Golden Bean Medal Winner Providing a flavour profile of peach with caramel and tangerine this is a medium roast bean which has been washed and sun dried. Is suited to both a filter brew or espresso methods.

From the Hoja Blanca region in Huehuetenango. Coffee beans originate from Juan and Milton Martinez who manage their family run farm.

6 time Golden Bean Medal Winner

Providing a flavour profile of chocolate, toffee and syrup.  This is a medium roast, each component carefully processed and selected for its ability to produce a flavour profile that is sweet, well balanced and has a excellent mouth feel.

This is Oughtred's best selling espresso and is comprised of coffees that are directly imported from their growing partners in Huila, Colombia, Lintong, Sumatra and Minas Gerais, Brazil.  The beans have been  washed harvested & sun-dried in 2019 from small lot producers. 

Modus is a Canadian coffee company geared towards simplicity. Their coffees are straightforward and uncomplicated to inspire appreciation for the many hands involved in the coffee chain, including quality focused producers doing good. It’s impossible to make great things with not great ingredients so Modus look to source wild coffees from purposeful producers, forming consistent long-term relationships along the way. Noticing that it isn’t easy to find coffee that was light, sweet and balanced, Modus started to take form in early 2015 out of an obsession to enjoy coffee that’s honest to origin and terroir. It’s difficult to describe the idea of a specific taste, but describing their coffees as uncompromised works. Accepting the seasonal inconsistency of coffee, Modus have designed a line up that’s consistent, approachable, and delicious.

This latest version of Hiro comes from Ethiopia and brings with it a winey and tropical taste profile. The tasting notes bring out flavours of Christmas cake, Jamaican rum and plum.

Located West of Ethiopia bordering Illubabor and Wollega and close to Bench Maji. There is a Unesco protected forest, rich in honey and in endemic plants and birds. Sheka Special Fermentation, an anaerobic processes, where coffee after being cleaned and selected, sits in Stainless steel tanks for 60 hours and is then dried on elevated African beds. This process produces strong fruity and winey character.Natural anaerobic, Heirloom varietals, 2100m, 60 hours in fermentation tanks, 14+ screen, dried on raised beds. Sourced by Dustin @ Mountain.

Organic coffee beans roasted to provide a delicate body, the beans are processed naturally which is a drying method suited to dryer climates such as Ethiopia.

The coffee beans are harvested and dried in the sun over a few weeks. This roast brings out fruity flavours of blueberry, strawberry and cream.