This coffee from Uganda is from the first harvest of Cahoots Coffee, a project led by Benjamin Jenkin. The lot comes from the village of Nagasire on the slopes of Mount Elgon. Processed at the Kapyoma washing station at 1,870 meters altitude, the cherries come from farms between 1,600 and 2,150 meters. The coffee is composed of approximately 60% SL-14, 30% SL-28, and 10% Nyasaland varieties. The processing is washed, mechanically depulped and fermented underwater for about 18 hours, then washed in sorting channels.
What began in 2014 as Le Pista Cafe Mobile, a bicycle powered coffee cart created by Maxime Richard, has grown into a Montreal roastery with three brick and mortar locations. The first permanent cafe opened on Beaubien Street in 2016, and roasting now takes place on a Loring S15 Falcon at the Rue Masson location. Cafe Pista maintains a farm to table mentality, building direct relationships with producers to ensure quality and traceability from origin to cup. In a uniquely Montreal twist, select locations transform into Vin Public wine bars on Thursday and Friday evenings, blending coffee culture with the city's vibrant social scene.
