No to Scores

Written by Poul Mark |  January 18, 2012

The notion of reviewing coffee isn’t novel, but what appears to be a rising trend from my vantage point, is a growing desire to provide consumers with a numerical score which they can use to judge the quality of a particular coffee.

As someone who has been in the high end specialty market for the last 5 years, I have resisted the urge to provide our customers with a review score as I think that they are inherently dangerous and often mislead the consumer. While I know that many will disagree with me, I think we can go to school with what has happened in the wine industry, namely, the Robert Parker effect.

 

Reflection and Horizons

Written by Poul Mark |  December 27, 2011

As the year 2012 is now upon us, I thought it appropriate to do a little reflection on the past year and a little looking over the horizon into what will surely be a busy and exciting new year.

 

A slice of Holiday cheese

Written by James Schutz |  December 23, 2011
Sometimes, you just have to embrace the cheese of the season.

roaster_crew-blog

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.
 

Holiday Hours

Written by James Schutz |  December 22, 2011

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.

 

Partnerships

Written by Poul Mark |  December 7, 2011

There is a lot of talk and "buzz" lately about direct trade* coffee. We at Transcend have made a deliberate move away from talking about "direct trade" and instead are focusing on the notion of relationships, as we feel that this is more in line with how we conduct business. Frankly, the marketing term direct trade is confusing, as it infers that there are no middle players in the transaction between the coffee buyer and the coffee seller. This almost always is not the case. It is to avoid this confusion both at the consumer level, and at the producer level that we are using the languge built around relationships.

No where is this relational approach to coffee more evident with us than with the producers we have partnered with in Costa Rica. Having worked with some of them now for three years, we are beginning to truly appreaciate the meaning of these relationships. In fact it is more than just relationships, it is the forging of real partnerships with a number of very important players which enable us to bring some of the best coffee into our shops in Edmonton.

 

The Holiday Coffee Gift Guide

Written by James Schutz |  December 7, 2011
A few holiday gift ideas for the coffee fanatics in your life.
 

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.

Relationships that are built on trust and respect. Ones that grow deeper, more meaningful and remain mutually beneficial, year after year; that's what we're after at Transcend Coffee. That's why we invest the very significant amount of time and resources we do traveling to coffee producing countries. It's the best and most ethical way we know of, to operate our business, and it's the only way we're able to find and purchase some of the very best coffee on the planet.

One of the best examples of this kind of relationship is the one that we have developed with Jaime Cardenas and his coffee he named Sin Limites (without limits). We've purchased his coffee for three years in a row and have gladly paid a higher price for it with each passing year. Poul has visited the farm several times - Chad has visited once. And we've proudly served it at two separate National barista competitions (not to mention several regional competitions). Chad served it in 2009 where he placed third in Canada and Ben just served it again this past October where he placed second.

We're one of only three companies in the world that purchase Jaime's coffee, and the only one in North America. His commitment to absolutely stunning quality has allowed him to charge a higher price for his coffee, and that higher price has meant that he has been able to re-invest in his farm and better provide for his family. He has been able to build better drying shelters for the coffee, recently purchased a tractor, a new Toyota Hilux, and a couple of years ago, he was able to build a new home on the farm for his growing family.

Below is a short video that I prepared for Chad to play when he served Sin Limites to the panel of sensory judges at the 2009 Canadian National Barista Competition. There's a moment in the middle where the judges are asked to smell the green coffee - I wish you could all do that through your computer monitors, but we haven't quite nailed smell-o-vision technology yet. Other than that, I think watching this will help you get a better idea of what Sin Limites is all about and maybe better understand why we go to the lengths we do to get great green coffee.

 

Try Sin Limites coffee.


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At transcend coffee, we work hard to bring you some of the best coffee beans in the world. We travel the globe, buying direct from passionate farmers, and roast in small batches in Edmonton, Alberta.