This single-origin coffee comes from Mary Luz Ruiz's farm El Placer in San Agustín, southern Huila, Colombia. Cherries are harvested every three weeks after being left on branches for two full weeks to ensure full ripeness. After picking, cherries rest for 12 hours in a cement funnel, then undergo 36 hours of dry fermentation in tanks. The coffee is then washed, drained for one hour, and transferred to ELDA-type drying beds where it slowly dries for 18 to 20 days. Mary Luz manages all production stages from plant care to cherry selection, fermentation, and drying. She also participates in the Forest Rangers program to protect local ecosystems and water sources.
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.
