Collection: Coffee & Tea

Our friends at Hasty Coffee carefully brew and process our instant coffee in small batches. The process leaves you with pure, crystallized coffee solids. For our first offering, we chose to use a Brazilian coffee from our friend Caio Pereira, and the end result far exceeded our expectations. In our blind taste tests, people had no idea they were drinking instant coffee.

Ingredients

Freeze dried Brazilian coffee

Direct trade

About Fernwood Coffee Company

Fernwood Coffee started off roasting in what was once a bicycle courier call centre. We’re more than a coffee shop: we’re a hub for the Fernwood community, a routine morning stop, a weekend ritual, and an active member of our community.

Fernwood Coffee was established in 2007 after we took over The Parsonage Café. Intrigued by the 1930s German coffee roaster sitting behind the café’s counter, we enrolled in world­-renowned roasting courses and workshops everywhere from Idaho to California. We traveled extensively, apprenticed with highly­ regarded baristas and roasters, and researched exhaustively to roast, brew, and pull the finest coffee possible. Since then, a lot’s happened: we purchased a much more modern roaster, traveled to and judged a number of international barista competitions, trained world class baristas, and won some awards. We've worked hard to make our café and roastery a cultural staple in Fernwood.

Tasting Notes
Balanced, Cocoa Nibs, Toasty

Certifications
Organic, Fair Trade

Origins
Latin America

Our Decaf has hints of cocoa nibs and a rich body with a smooth nutty finish. The SWISS WATER Process is chemical-free and decaffeinated close to our Roastery which makes for optimal freshness.

A caffeine-free coffee that delivers a rich full taste.

About Salt Spring Coffee

Inspired by the Salt Spring Island way of life, founders Mickey McLeod and Robbyn Scott embarked on a journey to bring sustainable coffee to their community.

In their quest for coffee that was environmentally friendly and fair to farmers, they built long-term partnerships with producers to source organic, shade-grown, fair trade coffee.

In 1996 Salt Spring Coffee opened its first roastery cafe on Salt Spring Island, BC. After years of success, we expanded into a larger roasting facility in Greater Vancouver to better serve our customers.

Twenty-five years later we are still family-owned and operated, and our aspirations remain the same: To be change makers through coffee – doing our part to make the world a better place.

Tasting Notes:
Molasses, Earthy, Full Body

Certifications:
Organic, Fair Trade

Origins:
Single Origin; Indonesia

With our Sumatra, the name says it all. This single-origin coffee uses organic beans exclusively from the Indonesian island of Sumatra. This particular batch comes from our friends and partners at the Koperasi Baitul Qiradh Baburrayyan (KBQB), a coffee-producing cooperative established in the Island’s Aceh province in 1995.

Sumatra has a strong full body and smoky-earthy-syrupy flavours. We travel to Indonesia to stay connected to the source of organic beans. Sumatra continues to be one of our founders favourite coffees. It holds a special place in our hearts.

About Salt Spring Coffee

Inspired by the Salt Spring Island way of life, founders Mickey McLeod and Robbyn Scott embarked on a journey to bring sustainable coffee to their community.

In their quest for coffee that was environmentally friendly and fair to farmers, they built long-term partnerships with producers to source organic, shade-grown, fair trade coffee.

In 1996 Salt Spring Coffee opened its first roastery cafe on Salt Spring Island, BC. After years of success, we expanded into a larger roasting facility in Greater Vancouver to better serve our customers.

Twenty-five years later we are still family-owned and operated, and our aspirations remain the same: To be change makers through coffee – doing our part to make the world a better place.

Tasting Notes
Bold, Caramel, Dark Chocolate

Certifications
Organic, Fair Trade

Origins
Latin America, Indonesia

If you love a bold dark roast coffee, this old school French Roast is for you. Made from a blend of beans from Latin America and Indonesia, our French Roast is a classic through and through.

This darkest coffee in our classic line-up gives you a bittersweet and smoky flavour with a sweet caramel finish. It takes well to cream and sugar like a good French Roast should.

Try our French Roast coffee with an immersion brew method—Aeropress, French Press, Chemex and Clever dripper.

About Salt Spring Coffee

Inspired by the Salt Spring Island way of life, founders Mickey McLeod and Robbyn Scott embarked on a journey to bring sustainable coffee to their community.

In their quest for coffee that was environmentally friendly and fair to farmers, they built long-term partnerships with producers to source organic, shade-grown, fair trade coffee.

In 1996 Salt Spring Coffee opened its first roastery cafe on Salt Spring Island, BC. After years of success, we expanded into a larger roasting facility in Greater Vancouver to better serve our customers.

Twenty-five years later we are still family-owned and operated, and our aspirations remain the same: To be change makers through coffee – doing our part to make the world a better place.

Tasting Notes
Milk Chocolate, Nutty, Citrus

Certifications
Organic, Fair Trade

Origins
Latin America, Indonesia

Named for the majestic birds found in Salt Spring Island’s Blue Heron Rookery, this medium-dark blend is unassuming one minute and bold the next—just like its namesake.

Our Blue Heron is a dynamic coffee that’s full of contradictions: it’s both sweet and spicy, nutty and bright.

The taste profile of this blend changes dramatically depending on the brew method, so it’s an excellent candidate for experimentation. The good news is you’ll end up with a tasty cup no matter how you brew. But if forced to pick favourites, we’ll choose the intense, snappy flavour of an Aeropress every time.

About Salt Spring Coffee

Inspired by the Salt Spring Island way of life, founders Mickey McLeod and Robbyn Scott embarked on a journey to bring sustainable coffee to their community.

In their quest for coffee that was environmentally friendly and fair to farmers, they built long-term partnerships with producers to source organic, shade-grown, fair trade coffee.

In 1996 Salt Spring Coffee opened its first roastery cafe on Salt Spring Island, BC. After years of success, we expanded into a larger roasting facility in Greater Vancouver to better serve our customers.

Twenty-five years later we are still family-owned and operated, and our aspirations remain the same: To be change makers through coffee – doing our part to make the world a better place.

Tasting Notes:
Balanced, Velvety, Fruity

Certifications:
Organic, Fair to Farmer, Direct Trade

Origins:
Latin America, Sumatra

Our trademark Metta Espresso blend is the result of a clear vision and a long period of experimentation with Nicaraguan farmer Byron Corrales to find the right complement for our rich Sumatran beans. In the end, he delivered.

With its smooth dark chocolate and caramel notes and light cherry finish, our Metta Espresso stands on its own, stands up to steamed milk and stands out in a crowd.

About Salt Spring Coffee

Inspired by the Salt Spring Island way of life, founders Mickey McLeod and Robbyn Scott embarked on a journey to bring sustainable coffee to their community.

In their quest for coffee that was environmentally friendly and fair to farmers, they built long-term partnerships with producers to source organic, shade-grown, fair trade coffee.

In 1996 Salt Spring Coffee opened its first roastery cafe on Salt Spring Island, BC. After years of success, we expanded into a larger roasting facility in Greater Vancouver to better serve our customers.

Twenty-five years later we are still family-owned and operated, and our aspirations remain the same: To be change makers through coffee – doing our part to make the world a better place.

Xocolatl is far different from the typical local grocery store hot chocolate. We start with high-grade cocoa, and blend it with cocoa butter, toasted ancho chiles, sugar, almond, and Ceylon cinnamon to create a drink fit for Aztec gods! Lightly sweet and lightly spicy.

All Taco Revolution products are 100% Gluten free!

Ingredients

Cocoa, cocoa butter, sugar, almond, cinnamon, ancho chili

*Contains nuts

About Taco Revolution

Ixim was started as a passion project by Michelle Paez and PJ Frayne out of their small home kitchen on Gabriola Island in 2015. Having returned to Canada from living abroad in South America, they missed the wonderful tortillas and other fresh foods that they had become accustomed to. Searching grocery stores all over Vancouver Island, they couldn't find a corn tortilla that came close to what was commonly available in Mexico. So, they purchased a small tortilla press and started making their own.

Several members in their new Island community heard about the tortillas that PJ and Michelle were making, and invited the couple to set up a booth at the Gabriola Farmer's market. The tortillas were an instant hit, and the passion project quickly turned into a hobby business. Within a year, Ixim Foods Inc was incorporated and was selling tortillas from 4 different farmer's markets around the Island. But tortillas weren't enough. People wanted ready-to-eat tacos! Beginning in the second year, the Taco Revolution food truck was built and put into service. It was a huge hit and quickly attracted a large following. Ixim Foods was no longer a hobby business.

The building of a commissary kitchen quickly followed, and with it an expanded product line. Over the course of the last few years, Taco Revolution has grown to become a highly regarded and recognized brand of Mexican Food products on Vancouver Island. And we continue to grow.