wide-open days
We believe great coffee is not magic. It is the sum of good raw material,
stable heat, disciplined checking, and a refusal to cut corners for volume. At
Rock Paper Coffee, every decision, from who we source our coffee from to
how long a batch rests, is there to make the coffee perform in the places.
We currently source green coffee through long-term partners in three origins: Colombia, Guatemala, and Indonesia (Sumatra). Green coffee is imported via Avanti Gourmet Coffee in Winnipeg and Agora Merchants in New Jersey, rather than direct trade for now, because consistency and reliable logistics matter more than chasing headlines.
Every lot is cupped by the supplier before shipment, then moisture-tested on arrival; acceptable moisture lives in the 10-12% range. Beans must score 80-84 points on the SCA scale and be harvested within a year to make it into our roaster. That floor lets us deliver repeatable specialty quality without over-claiming what the coffee is.
Our relationships are built to be long term, not one-off buys. We lean on partners who share our view of fair pricing and respect for producers, a quiet, Canadian way of doing business that values farmers as much as it values flavor.
We work with specific, named coffees where traceability is solid.
Double‑Drum Roasting in Saskatchewan
All roasting runs through an Italian Officine Vittoria double‑drum roaster. Each batch starts as 100 lb of carefully weighed green coffee, air‑blown into the hopper, then pre‑heated in the first drum before being dropped into the main drum for the actual roast.
Roast times sit between 6 and 10 minutes, depending on profile, medium, dark, or espresso, with the coffee moving through a uniform yellow phase into full development. The double‑wall drum holds heat like a controlled thermal battery, giving more stable temperatures, more even heat distribution, and a lower risk of scorching than typical single‑drum systems.
Once the target profile is hit, each batch is cooled fast using a combination of air and a light water mist, then left to rest for 24-48 hours to degas before packaging. Coffee is only roasted when there is an order; we do not roast to stock.
Quality Control and Freshness
Quality checks happen three times: before, during, and after roast.
Every lot is moisture‑checked and visually inspected to catch problems before they touch heat.
Color, evenness, and time are tracked against profile targets to keep every batch on track.
Beans are checked again for even color, uniform size, and match to the intended profile.
On average, coffee is about 48 hours off roast when it hits the bag, and orders are fulfilled within roughly 4–5 business days so customers are brewing near peak freshness.
The Rock Paper Lineup
Smooth, balanced, and friendly, with toasted nut aroma, a nutty first sip, and a light cocoa finish. make it an easy, everyday cup – Made for mid‑morning breaks and easy wins, best as drip or pour‑over.
Medium body, soft medium acidity, and subtle cocoa sweetness.
Bold and decisive, with dark chocolate and roasted cocoa on the nose, a deep roast character through the middle, and a clean finish. Make it the choice for rough mornings and getting back in control, especially in drip or French press.
Medium acidity, full body, and cocoa‑like sweetness.
Smooth and calm, with smoky caramel aroma, caramel on the first sip, and a gentle, never‑bitter finish. Make it for the ritual, not the caffeine; behaves smoother than most decaf in drip or French press.
Medium body, low acidity, and caramel sweetness.
Tight, smooth, and focused, with caramel and roasted nuts on the nose, a caramel first sip, nutty undertone, and mellow finish. Make it a reliable, forgiving espresso for short moments and sharp focus.
Medium‑full body, controlled acidity, and caramel sweetness.
Our signature Saskatchewan blend: smooth, calm, and open, with caramel and toasted nuts leading the aroma. Made for slow mornings and clear skies, best as drip or pour‑over.
Medium round acidity, and caramel-nutty-smooth with a clean finish.
Confident and steady, with chocolate and gentle roast on the nose and a sweet chocolate first sip. A lingering finish deliver quiet strength and a steady pace in drip or French press.
Medium‑full body, low acidity, chocolate sweetness.
How to Choose Your Coffee
Reach for 100% Colombian Medium when you want a straightforward, balanced daily driver that works for most brewers and most palates.
Choose 100% Colombian Dark when you want more weight, dark chocolate, and a cup that stands up to milk or rough weather.
Brew Sask Blend Medium or Dark when you want something that feels local, grounded in the Prairies, and built as the core expression of Rock Paper Coffee.
Keep Colombian Decaf on hand when you want the same ritual and flavor shape without the caffeine, especially later in the day.
Use Colombian Espresso when you need predictable performance under pressure -at home or on bar- with proper crema and controlled acidity.
COFFEE ALWAYS WIN!
– William, CEO & Master of Brewery