This coffee is sourced from the municipality of Yacuanquer in the Nariño department of Colombia, grown at an altitude of approximately 1900 meters on volcanic soil. It is a blend of Caturra and Castillo varieties. The coffee is processed using a washed method, involving mechanical depulping, fermentation for 18 to 30 hours, and drying on raised beds for 18 days. The resulting cup is round and sweet, suitable for both espresso and filter brewing, offering a delicate espresso or a complex filter coffee.
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.
