BEANS

Toffee · Milk chocolate · Mandarin orange

A beautifully balanced Costa Rican coffee with sweet citrus acidity, rich toffee-like sweetness, and a smooth chocolate finish. Comforting and full of character, with a clarity that makes it an especially lovely everyday filter coffee.

Washed Catuai from the Granos al Cielo micromill.

From the Koke and Birbes Kela washing stations in the Yirgacheffe district of Ethiopia’s Gedeo Zone, where around 1,200 smallholder farmers bring their cherries. Grown at 1,800 metres among heirloom varieties, picked only at peak ripeness.

This is a honey process, which means the cherries ferment whole for two days before pulping, then dry on raised beds with the mucilage still on. The result is a cup that keeps Yirgacheffe’s floral lift but gains sweetness and body from the extra contact. Jasmine up front, soft stone fruit behind it, and a honeyed finish.

We taste: Jasmine · Apricot · Honey

Region: Yirgacheffe, Gedeo Zone

Producers: Around 1,200 smallholder farmers

Variety: Kurume, Dega, Wolisho

Process: Honey

Altitude: 1,800 MASL

Roast: Light to medium

Best for: Pour Over · Drip

From Nhot Ou, a district in the far north of Laos where the land climbs toward the Chinese border. Smallholder farmers grow Typica and Catimor here between 800 and 1,350 metres, high enough that the cherries ripen slowly and the beans come in dense.

Washed and dried with care, it cups quiet and round. Cocoa first, then caramelized sugar, with a roasted peanut note underneath and a silky, low-acid finish. It is the kind of coffee that doesn’t ask anything of you, and it is just as good cold as it is hot.

We taste: Cocoa · Caramelized Sugar · Toasted Peanut

Region: Nhot Ou, Northern Laos

Producers: Smallholder farmers

Variety: Typica, Catimor

Process: Washed

Altitude: 800–1,350 MASL

Roast: Medium

Best for: Drip · Cold Brew · Espresso

Half Calf is our fun little answer for the folks who want a real cup of coffee… just with a little less horsepower.

Made with 50% Guatemala Swiss Water Decaf and 50% rotating seasonal coffee, this blend is built to be smooth, sweet, approachable, and easy to drink any time of day. It still tastes like the coffees we love roasting at Canvas — balanced, comforting, and full of character — but with about half the caffeine.

This is not a limited release or a rare microlot moment. It is a forever-on-the-shelf kind of coffee. The kind you keep around for slow mornings, afternoon cups, post-dinner brewing, or anytime you want coffee without going full rocket ship.

The label art was drawn by Anneliese Gilbert, and honestly, we think the little cow understood the assignment.

We taste: Chocolate · Caramel · Brown sugar

Details:

• Blend: 50% Guatemala Swiss Water Decaf / 50% Rotating Seasonal Coffee

• Process: Washed / Swiss Water Decaf

• Roast: Medium

• Best for: Drip · Espresso · French Press · Moka Pot

• Availability: Always available

• Label art: Anneliese Gilbert

Use:
Designed as an everyday half-caf coffee, Half Calf is great for people who want the ritual and flavor of a full cup with a little less caffeine. Smooth enough for drip, sweet enough for espresso, and friendly enough to become a regular part of the kitchen counter lineup.

From the highlands of Santa Barbara, Honduras, this washed coffee from El Pino is the kind of cup we love for its balance, sweetness, and quiet complexity. Grown in one of Honduras’ most celebrated coffee-producing regions, this lot brings together clean fruit character, soft citrus, and a comforting sweetness that feels approachable across brew methods.

Roasted to a medium profile, this coffee opens with notes of orange peel and panela, settling into a smooth finish of cacao nib. It’s bright enough to stay expressive as a drip coffee, but developed enough to shine as espresso — sweet, round, and easy to enjoy every day.

We taste: Orange Peel · Panela · Cacao Nib

Origin:

• Region: Santa Barbara, Honduras

• Producer: El Pino

• Process: Washed

• Roast: Medium

• Best for: Espresso · Drip · Pour Over

Use:

Designed as an all-purpose medium roast, Honduras El Pino is beautiful as a daily drip coffee, offering panela sweetness, bright citrus peel, and a clean cacao finish. As espresso, it becomes round and sweet with notes of orange peel, panela, and cacao nib — balanced, comforting, and quietly expressive.

From the lush highlands of Guatemala, this coffee is decaffeinated using the 100% chemical-free Swiss Water® Process — preserving the integrity and flavor of the bean while gently removing caffeine. Grown by smallholder farmers in the Huehuetenango region, these coffees are cultivated at high altitude and carefully processed to maintain sweetness, body, and complexity.

The result is a decaf that doesn’t compromise on quality — smooth and full-bodied with notes of milk chocolate, toasted almond, and brown sugar, rounded by a soft citrus brightness. It’s comfort in a cup, perfect for those who love the ritual of coffee any time of day.

We taste: Milk Chocolate · Toasted Almond · Brown Sugar

Origin

• Region: Huehuetenango, Guatemala

• Producers: Smallholder farmers

• Variety: Bourbon, Caturra, Catuai

• Process: Washed, Swiss Water® Decaffeinated

• Altitude: 1,400–1,800 MASL

Use:

This decaf shines as both drip and espresso — offering a rich, chocolate-forward profile for lattes and a balanced sweetness for black coffee drinkers. Enjoy it day or night without losing sleep — just the joy of a well-crafted cup.