ACE NO.2 Espresso

Our NO.2 Espresso is not just a blend, it's an experience. It combines the best of the coffee world- the classic Italian profile and the Third Wave coffee espresso profile- to create something truly unique. Our blend is Canada's most exceptional coffee, made with fantastic naturally processed coffees from our long-standing partners. With a fruity, creamy, and smooth flavour and low acidity, each sip of our NO.2 Espresso is an explosion of taste.

For those who prefer something richer, our NO.3 Espresso is an excellent alternative, while our NO.1 is an excellent middle-ground option. But if you're looking for something that will push the boundaries of your taste buds, try our NO.2 Espresso- it's a bold choice that you won't regret.

Brazil Paineira Rosa
Grower: Monte Carmelo, Sarava
Cultivar: Mondo Novo, Bourbon, Caturra
Region: Cerrado, Minas Gerais; Chapada, Bahia
Altitude: 1300 - 1550 MASL
Process: Natural; Pulped Natural

Honduras Finca Liquidambar
Grower: Roberto Rene González
Cultivar: Bourbon, Catuai, and Pacas
Region: Guascotoro, San José, La Paz, Honduras
Altitude: 1510 masl
Process: Pulped natural (Honey) and dried inside solar dryers that protect from the rain
We are happy to be buying coffee from Roberto Rene González again. HONDURAS FTO FINCA LIQUIDAMBAR YELLOW HONEY GRAINPRO is produced by Roberto Rene González and milled as a single farm micro-lot at RAOS (Cooperativa Regional de Agricultores Orgánicos de la Sierra) where Roberto is a member and the general manager. Roberto and his family own a 37 acre farm called Finca Liquidámbar located in the community of Guascotoro within the municipality of San Jose in the department of La Paz, Honduras. Roberto was one of the first in his community to earn a university degree. After graduating with a degree in business management, Roberto returned home to manage RAOS and to help his family run the coffee farm. Roberto is currently working to get 19 acres of his farm formally recognized as a biological reserve. The goal is for the reserve to become a destination for tourism in the area. Finca Liquidámbar provides year-round employment to 7 people and another 30 people during the harvest. Roberto, his wife Odalma and their two children partner with local schools and local organizations for road improvements and youth activities.

Ethiopia Ethiopia Halo Beriti Natural
Grower: Halo Beriti washing station
Cultivar: Wolisho, Dega
Region: yirgacheffe
Altitude: 1900 - 2150 MASL
Process: Natural
The Halo Beriti washing and drying station collects cherries from 520 neighbouring smallholders. The average grower plots are no larger than a hectare, and they sit at heights ranging between 1900 and 2150 m.a.s.l. Fermentation hours vary between 45 and 65 hours, depending on the weather. The parchment dries for 7 to 10 days. After arriving at the station, the naturals go straight to the drying beds and dry between 14 and 21 days.

Grower: Kivubelt Coffee | Furaha Umwizey
Variety: Bourbon
Region: Gihombo Sector, Western Province, Nyamasheke District, Rwanda
Harvest: April-May
Altitude: 1700-1900 masl
Soil: Volcanic loam
Process: Fully washed and dried on raised beds
2024 is the fourth year we are purchasing from Kivubelt Coffee. Rwanda Kivubelt Murundo is sourced from family-owned farms organized around Kivubelt Coffee, which owns several farms and a mill located in the Nyamasheke district of Rwanda. Furaha Umwizey, who was born and raised in Rwanda, established Kivubelt in 2008 after returning from Switzerland where she earned her master's degree in economics. Kivubelt currently cultivates coffee on three farms and also sources coffee from 600 neighbouring small producers, who deliver cherry to the Murundo mill where the coffee is depulped, fermented, washed and dried. Kivubelt helps local producers improve quality and returns profits directly to the producers who deliver coffee to the Murundo mill. Furaha has also dedicated Kivubelt’s earnings to funding healthcare for more than 200 local residents.