IT’S TIME FOR A CHANGE

FARM FRESH beans make a big difference.  At Second Cup, we only purchase coffees that are “current crop”. This means we only purchase beans from the most recent harvest because we’ve learned that farm fresh beans make a fresher cup of coffee.

FRESH FROM THE FARM

Second Cup only purchases coffees that are considered “Current Crop”. “Current Crop” means that this is the freshest coffee available from that particular farm, country or growing region.

Some countries have two coffee crops, and therefore two coffee harvests per year. Colombia for instance has a “Main Crop” and a smaller “Fly Crop” (also known as the Mitaca). When we purchase coffees from these countries we specifically purchase “Current Crop” to ensure that the coffees we buy are the freshest available. We always feature our freshest coffee in our Featured Coffee Program; meaning that we schedule coffees to brew on feature when they are closest to harvest and are at their peak.

TWO PATHS TO PERFECTION:
Once the green cherries have been collected, Second Cup accepts only two methods of processing to separate the beans from the cherries:

Dry Method
In dry, hot climates, where water is scarce, cherries are sun dried to loosen their skins and then milled to remove the outside layers. This produces coffee with greater body and less acidity.

Wet Method
The beans are squeezed out of their skins and are then soaked in a fermentation tank to remove outer layers. Next, the beans are washed in pure water, dried, and milled. This method produces a consistent coffee with more acidity (a good thing in coffee!).

Next, each batch of the green coffee beans is inspected for quality. Those beans that make the grade are then packed and shipped to Canada for roasting. Roasting is the “moment of truth” for coffee beans because a proper and controlled roast gives coffee a great taste. To provide the highest level of quality control, as well as the most consistent and repeatable results, we individually roast our coffees in small batches.

FOUR DEGREES OF SEPARATION:
The longer coffee is roasted, the darker and bolder it becomes, and we offer our guests four degrees of roast. Think of it like cooking a steak. Some people prefer medium rare, others like well done—the same applies to coffee; it’s all a matter of personal preference.

Light Medium roasted coffee is delicate with milder flavour overtones. It is an excellent roast level by itself and tends to be more acidic than the darker roasts.

Medium roasted coffee is full-bodied, but never bitter. This roast level allows the flavours in the beans to fully evolve, without taking on heavy smoky and bitter notes. Medium roast coffees are excellent all-purpose coffees and are recommended for guests seeking a “regular” roast coffee.

Also known as “Italian Roast”, Medium-Dark is a fuller bodied and complex coffee reminiscent of a more traditional, European style of roasting. This roast level is highly favoured by Europeans for both its deep body and rich flavours.

Also known as French Roast, Dark roasted coffee is full-bodied, rich, assertive, and extremely flavourful. It has lower acidity and less caffeine per bean than lighter roast coffee. Dark roasts are perfect for espresso, and are popular among consumers desiring intense, rich, full bodied, and bold flavours. Dark roasts make exceptional evening coffees with dessert.

SENSING GREATNESS:
What makes a particular coffee or blend unique is how four unique characteristics are combined:

Aroma: While aroma builds expectations of the coffee’s flavours, it should be subtle enough to evoke anticipation yet not artificial or overpowering.

Acidity: This is actually a good thing for coffee. Coffee with little to no acidity will taste flat, lifeless, and one-dimensional.

Flavour: Flavour is the tongue interpreting the aromatic characteristics of the coffee.

Body: A full-bodied coffee will feel as if it has more volume and texture, while a light-bodied coffee will seem watery or thin.

FAIRLY TRADED:
Refers to the premium prices we pay to farmers and mills under long-term agreements that enable them to invest in their land, their equipment and their people, including the provision of housing and healthcare. All Second Cup coffees are fairly traded.

FAIR TRADE:

Refers to the certification by an independent association that ensures compliance with Fair Trade criteria, including guaranteed incomes for the coffee producers under fair labour conditions, with environmental standards that foster sustainability and restrict the use of agrochemicals.

ORGANIC:

Refers to certification by independent agencies that the coffee has been organically grown, processed, stored and roasted, and that no synthetic chemical pesticides, fertilizers, cleaners, etc. have come into contact with them.

SWISS WATER® DECAFFEINATION PROCESS:

At Second Cup our decaf coffee is exceptional too. Our green beans are hand-picked and screened to ensure they meet our rigorous standards. We have chosen the SWISS WATER® Process to decaffeinate our coffee. It is 100% chemical-free, unlike other decaffeination methods that use methylene chloride or ethyl acetate to remove the caffeine. The SWISS WATER® Process gently removes 99.9% of the caffeine while maintaining the unique taste characteristics of the coffee. The result is an exceptional tasting decaf coffee.

RAINFOREST ALLIANCE CERTIFIED™:
The Rainforest Alliance is an international nonprofit organization that works to conserve biodiversity and promote the rights and well-being of workers, their families and communities.

RAINFOREST ALLIANCE CERTIFICATION MEANS:

• Farms meet comprehensive standards for sustainable agriculture
• Soils, waterways and wildlife are protected
• Farm workers benefit from safe working conditions, enjoy dignified housing and medical care, and access to schools for their children
• Farms are audited annually to ensure they continue to meet standards and improve.