We are so excited to be featured in BlogTO’s round-up of the top 50 coffee shops in Toronto! With so many thriving cafes in this city, we are happy to be in such good company. See the full...
Now Brewing @ The Annex Hotel This month, Toronto welcomed a new boutique hotel: The Annex. Located in the Yorkville and Koreatown area, this hotel was carefully crafted with each room featu...
The finalists for the 10th Annual Sprudgie awards have been announced! We are so excited to say that Gesha Village has been nominated for Notable Coffee Producer. Owners Adam Overton and Ra...
The holiday season is a busy time, so let us do the work for you! Below you will find ideal gifts for the coffee lover in your life. Gesha Village Gesha Village is the perfect coffee blend f...
Reunion Island Coffee is featured in the Dec 6, 2018 edition of The Daily Coffee News in a post that highlights the benefits of becoming a B. Corporation. Read the full article here. What is...
Sustainability in Coffee Production Reunion Island’s Adam Pesce, discusses the importance of sustainability in the coffee production industry. He shares, “Environmentally, it is expe...
Walking into an independent coffee shop can be very intimidating. There may be multiple brewing methods and bean varieties and you’re left feeling lost. But, don’t let that feeling stop ...
So, after wading through Part 1, Part 2, and Part 3 of this series on tasting you must, by now, be an intrepid taste explorer. You have a firm grasp on the difference between tastes and fl...
Well if you’re reading this, you’ve either stuck through Part 1 and Part 2 or you’re going to want to give them a scan before pushing on: Part 1, Part 2 Hopefully, you’re ready ...
In this post, we’re going to explore ‘flavor’; more specifically we’re going to try and distinguish flavor from taste. So like we did in Part 1, let’s start off with a definition: ...
One of the things I enjoy most in my role is working with new customers and colleagues to help them learn how to taste coffee. These folks come to the cupping table almost uniformly intere...
Over the last 15 years, we have come to be known as a sustainability-focused coffee roaster. That was no accident – we have worked diligently to make our practices, at home and abroad,...
You’ve seen it, we’ve all seen it… the barista in your favorite coffee shop weighs out a small volume of fresh beans, takes them to an overly large (and probably white) grinder and fid...
In explaining coffee to the general public, us industry-folk go to a lot of trouble to compare it to other foods products. I often compare dark roasts to over-cooked meat, talk about the bod...
For all of the different ways to make coffee (espresso, pour-over, immersion, electric brewers, etc) there are seemingly countless pieces of equipment to get the job done. And while each has...
When we talk about coffee freshness, most of the discussion is around how to store it, when to grind it and how quickly to consume it. Often summed up neatly on the side of your bag of beans...
For a drink that so many of us consume on a daily basis, there are countless myths about coffee. First and foremost, I’d like to tackle some misunderstandings around “dark roast̶...
Washed Processing Generally, coffees identified as “washed” are coffees which undergo de-pulping, washing, and fermentation. The key to this process is fermentation. In this controlled p...
Sprudge Features the Iconic Reunion Island Coffee Welcome Mat If you have been to the Reunion Island café located in the Toronto Roncesvalles neighbourhood, you may have noticed our iconic ...
I’ve been thinking about travel a lot lately – specifically travel to origin. A few months back while in Guatemala, I got to looking at some old photos from past trips, and found a photo...
Now Toronto features the Reunion Island Café After being in business for 20 years, we decided that it would be a great time to open a café of our own! We chose to feature the café in the ...
In the wake of this year’s national barista championship – a grouping of words I once thought silly and senseless – I find myself, once again, looking at coffee in a different lig...
After listening to this week’s terrific This American Life episode, “Origin Stories 2014”, I found myself considering the origin story of Reunion Island Coffee. Along with questions ab...
On a recent trip to Costa Rica, I witnessed a "revolution," though thankfully not the kind that culminates in a coup d'état. What I saw was the so-called "micro-mill revolution" -- a new wa...
Originally posted on the Huffington Post on October 2, 2013. Sustainability in coffee means different things to different people, but at its heart, it’s about a healthy succession of t...
Originally posted on the Huffington Post on June 13, 2013. For those of us living outside of the tropics, coffee will never truly be ‘local.’ We don’t have the heat or alti...
Originally posted on the Huffington Post on February 26, 2013. Coffee’s capacity to create social equality and alleviate poverty is based on two key factors — its ability to conn...
Originally posted to the Huffington Post on November 29, 2012. In the current age of going green and sustainability permeating every facet of our daily routine, the coffee industry is one th...
