Sometimes, you just have to embrace the cheese of the season.



Thanks to you — our friends, family, customers, blog readers — we had a great year.  We've had a lot of fun roasting some amazing coffees on our new (to us) vintage Probat UG22 roaster, we opened a new café, went on a number of sourcing trips, started making our own food in-house, and fared pretty well at a little coffee competition.

If you are still looking for a last minute gift, you can always opt for a coffee subscription. It doesn't involve traffic or line-ups or wrapping, and it will remind the recipient of you every time they find some delicious coffee in the mail. We'll even email you a certificate you can print out to put under the tree.

If you're in Edmonton, check out our holiday hours and come visit us, we'd love to see you.

From Poul, Kate, Zack, Gustavo and the many, many other talented and dedicated coffee enthusiasts on the Transcend team that didn't happen to be at the roastery when this odd picture was taken (there's around 30 more of us), have a joyful and restful holiday.

Happy Christmas and Merry Holidays everyone. Below you'll find our holiday hours for our three Edmonton Cafés.

December 24
Argyll: 9:30 am - 3 pm
Garneau: 8 am - 3 pm
Jasper Ave: 8:30 am - 3 pm

December 25 - Closed

December 26
Argyll: Closed
Garneau: 9 am - 5 pm
Jasper Ave: Closed

December 27 - 30
Argyll: 7:30 am - 5:30 pm
Garneau: 7:30 am - 9 pm
Jasper Ave: 8 am - 4:30 pm

December 31
Argyll: 9:30 am - 5:30 pm
Garneau: 8 am - 5:30 pm
Jasper: 8:30 am - 5 pm

January 1, 2012
Argyll: Closed
Garneau: 10 am - 5 pm
Jasper: Closed

January 2, 2012
Argyll: Closed
Garneau: 9 am - 5 pm
Jasper: Closed

January 3 - back to regular hours.

Fresh crop Sin Limites is here! We have partnered with Jaime Cardenas and his family for three years now, and each year the coffee gets better.

We are always thrilled when we are able to release a new coffee. And this one is new in every sense of the word.

Poul interviews our own Josh Hockin - 2011 Canadian National Barista Champion - about his win as well as Ricardo Perez from Santa Lucia coffee farm in Costa Rica, who grew and processed the winning coffee.

There's a whole new opening sequence debuting in this episode as well. Thanks to Rob and Lauren and Steve Mebs for some of the clips featured in the short opening.

Poul interviews our own Josh Hockin - 2011 Canadian National Barista Champion - about his win as well as Ricardo Perez from Santa Lucia coffee farm in Costa Rica, who grew and processed the winning coffee.

There's a whole new opening sequence debuting in this episode as well. Thanks to Rob and Lauren and Steve Mebs for some of the clips featured in the short opening.

We talk a lot about relationships and making sure that the hard working people in coffee growing countries are properly recognized and compensated for the hard work they do to make your coffee taste as good as it does.

If you're interested in finding out about how Transcend is actively involved in helping coffee growers in Burundi learn and grow and process better coffee to ultimately improve their livelihoods, Come check out the Hope for Burundi evening this Sunday evening, November 6. Poul will be there to speak about his recent trip (in July 2011) and his plans for future involvement. There will also be presentations on other aspects of the work that Food for the Hungry and Sherwood Park Alliance Church are doing in Burundi.

Hope for Burundi
Sunday, Nov 6, 7 pm
Sherwood Park Alliance Church, South Atrium
1011 Cloverbar Road, Sherwood Park

More details at hopeforburundi.ca

 

We are looking for a full time cook to round out our growing bakery and food program. Here are the details.

What we're looking for:

• previous cooking experience
• hygiene training
• must be highly organized, diligent and task oriented
• must be able to execute a high paced daily production schedule and take responsibility for ordering and stocking of ingredients
• ability to maintaining hygiene and cleanliness is very important
• experience with South American cuisine is an asset

What we offer:

• competitive compensation
• the chance to work under the direct supervision of Red Seal chef Chad Moss
• the chance to produce high-quality pastries and South American cuisine using the finest local ingredients
• a fun, fast paced work environment

If you're interested, please send your resume to chad[at]transcendcoffee[dot]com or drop your resume off in person at Transcend Coffee (9869 - 62 ave) and ask for Chad.

We couldn't possibly be more proud of both Josh and Ben taking first and second place at the 2011 CNBC in Vancouver.