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UPDATED: COVID-19 Service

Our staff and our customers’ safety and health are our number one priority as we take steps to re-open.

We are now open from 9 am to 5 pm, Monday to Friday, for retail purchase as well as for drinks! We have staff returning slowly, and lots of precautions taking place to ensure your safety as well as our own.

Protective measures are in place:

  • There will be no public washroom.
  • One customer at the till at a time.
  • The store will be open but only staff will be inside who will happily collect your order and bring it to you for contactless payment.
  • We will be sanitizing after each customer.
  • We ask that if waiting in line to stand 2 meters apart and to be patient while we take these next steps.
  • Lastly, if you are showing any signs of illness please stay home and have a friend or loved one pick up your order

~ Coyote’s Team

Colombian Excelso

Our newest addition to our coffee collection.  Roasted at a Medium Roast these beans are not something to pass over. We have tested, tasted and sent samples with a select few of our regulars and they have all come back wanting more.

This bean is rich, smooth, and deep in flavor.  Taking on caramel notes as well as a brown sugar finish.

Colombian Excelso

A Little Background

Excelso is actually the size of the bean.  There are two sizes for Colombian beans, the Supremo and the Excelso. The Supremo is slightly larger than the Excelso.  Both beans can come from the same farm or even the same tree and give a noticeable difference in flavour profile just based on their size.

Colombian coffees are known for being well balanced with a very good body to them, and from our experience, we could not agree more.

This bean makes a great Americano and also pairs exceptionally well with milk, making a very rich Latté or Cappuccino!

If you would like to try this new addition we will be selling in-store and online for $18/lb, this bean will be available for all of our Loyalty customers as well!

Stay tuned for more beans in the near future!

 

Monsoon Malabar

Monsoon Malabar is a speciality coffee bean from India.

Monsoon Malabar

Traditionally, coffee beans once they are harvested, are laid out on concrete beds to dry in the sun. The Malabar beans follow the same method, however instead of being dried in the sun, they are beaten with the strong monsoon rains for 3-4 months. This causes them to swell up, lose their acidity and hold on to a beautiful smokey flavour present in many espresso blends.

We are excited to be offering more coffee with incredible back stories.

Stay tuned as we release more and more of these unique beans.

African Coffee

Many people do not know that coffee is of African decent. The original beans were allegedly discovered in Ethiopia by a goat farmer who then brought his discovery to the attention of the monastic world who later made it available to other countries. These beans are now known world wide and have many variations throughout different growing climates, location and farming practices.

Lion

African coffees are considered to be some of the world’s most exquisite beans, they are grown at high elevations with very balanced soil conditions. Coffees from this region range in flavours between countries and regions but in general most carry similar brightness, balance and floral like notes.  It is because of there full body and medium acidity that pairing them with fruits, cinnamon, chocolate and raisins is so delicious to the palate.

Zebra

The three regions that we carry at Coyote’s are Ethiopia, Kenya, and Tanzania. All of these regions are known and loved for different reasons, and bring delight to those who try them.

Ethiopia

Kaffa, Harar, Arsi and Sidamo are the original homes of coffee located on the south-western side of Ethiopia. The coffee plants grow wild in the mountain rain forests in many different varieties in this region.

The original origin of all coffees, also brings many people to believe it must be the truest form of coffee. Kaffa beans have rustic flavours and finish with a bold yet smooth acidity. It is because of its boldness that it pairs quite well with milk for cappuccinos and lattes.

Ethiopian Kaffa coffee has been a superstar since its original beginnings, next time your in take a look and see if its something you want to add into you morning routine!

Kenya

Kenya’s grading scale includes Kenya E, Kenya PB, Kenya AA, Kenya AB, Kenya C, Kenya TT, Kenya T and Kenya MH/ML. The beans are graded as green coffee beans and then sold to be roasted.

The A-grade coffee such as Kenya AA, are washed and sundried during harvest allowing their classic flavours to develop. Kenya AA coffee is considered by many to be one of the most top rated coffees worldwide. It is grown at 6600 feet above sea level where growing conditions are slower, allowing for more nutrients to reach and develop within the bean and for their flavours to mature. The high plateaus in which they are grown lend a full body, rich and strong in flavour with a wine-like finish. We recommend scooping these beans up before their gone!

Tanzania

Coffees are grown on the slopes of Mount Kilimanjaro, under shade of bananas trees. Some believe that the flavor profiles of these beans are somewhat similar to those of Kenya. The one thing that varies is the presence of the ever-so-famous peaberry. Although peaberries can be found in Kenya, Ethiopia and throughout coffee cultivating regions, they are tightly associated with Tanzanian coffees.

The Tanzanian Peaberry is something many associate with specialty coffee boutiques and stores. Grown within the same crop of regular beans, the peaberries always seem to give a different flavor profile to that of the original crop. The small dense beans are roasted according to their proportion and in most cases, give a lighter body, slightly more acidic flavours than the crop they were grown amongst. These beans are seen as exotic and worldly. It is because of their abundance that they have become so popular.

The Tanzanian flat beans are readily sold to consumers and the peaberries are then able to become a crop of their own.   Typically, medium bodied with bright tones and fruit acidity, this bean has notes of black currant and can finish into a smooth chocolatey flavour.

A History of Coffee

Kaldi
Kaldi

Coffee has a long and winding story of discovery, starting in the Ethiopian mountainous forests which according to African folklore is where it was first discovered.

GoatOne story has it that Kaldi, a monk, discovered it after his goats had eaten red berries from a specific tree he noticed they would have so much energy that they could not sleep through the night. Kaldi reported his findings to the Abbot of the local monastery who then boiled the berries to create a drink, that he found kept him alert through long hours of evening prayer. The Abbot then spread his discovery to other monks and the love of coffee began.

The drink gained large popularity through Arabia and word was spreading to other countries of this medicinal drink.  In order to keep coffee to themselves, they formed laws to ban the export of fertile beans.  The beans that were being exported were first boiled to render them infertile, and this meant only they could cultivate the coffee plants.  An Asian Indian, Baba Budan, snuck a  few fertile beans with him back to India and began cultivating them there.

Kaldi coffee

Coffee cultivation and trade began in the Arabian Peninsula, and was being grown in the Yemeni district of Arabia.  By the 16th Century coffee was known in Persia, Egypt, Syria and Turkey. European travellers brought back stories of the unusual black beverage by the 17th century, and began to make its appearance across the continent.

As demand grew for coffee cultivation, the Dutch planted coffee in Batavia, and the Island of Java, these plants thrived and soon the Dutch had a successful growing trade in coffee and expanded to the islands of Sumatra and Celebes.

From here beans were cultivated, shipped and enjoyed in  many countries, which is a much longer and more detailed story to tell. Coffee shops and bars  became a way of socializing, enjoying company as well as an ideal  way to start your morning. With coffee’s social aspects the need for it exploded and this brings us to today’s coffee culture.

Espresso pouringThere is so much more to know of the story of how coffee began and landed in countries all over the world.  To many, the idea that it originated in Ethiopia may seem absurd, as we now know and love many other different areas of the world for their coffee cultivation.  Coffee is seen throughout history in many tales, and stories written by travelers or seen in documentation as “the black drink” or descriptions such as this.

The book “Travels and Adventures” written by John Smith (British Traveller) describes drinking a Turkish drink called “Coffa” along his travels as well as enjoying a few cups with Princess Pocahantas. Coffee has had a long and whimsical history of being seen as magic, medicinal, and then as a social norm.

Perhaps after reading, you will see your morning cup as a drink with many more tales to tell.