detourcoffee blog

Hello all,

A few updates from around the shops at Detour.

Dundas has been busy busy busy between the cafe being built (almost there!) and the holidays. We saw an enormous increase in bag sales just before Christmas time so we are hoping there are a lot of new folks enjoying our brews.
In the front things are looking great. Kaelin installed the new ruby red 3 group La Marzocco FB80  (ooh la la), fetco brewer, pour over station, and Crystal has added a tea station (so stoked) and has overseen construction of a full on commercial kitchen! Crystal trained to be a chef at the Stratford chef school and has hired a couple other grads to put out a fresh, seasonal, locally sourced bistro menu to accompany Detour’s coffee. More on that closer to opening.

In Burlington things are quietly truckin’ on. We’ve seen a LOT of new coffee come through our bay door in the last month and seen a few disappear too.

Leaving us recently: Brazil Monte Allegre which we used for Dark Horse’s Espresso, Kenya Karuya, and Sidama Ardi. We also are finishing up the last of the components for our old blend of Punch Buggy. Next week we should have a new blend, similar in style and taste but not identical.

And coming to us recently, we now have: Brazil Sertaozinho, a beautiful naturally processed coffee which makes a phenomenal SO espresso; Kenya Ngonyi, a beautiful bright and interesting cup with blackberry, lime, grapefruit and molasses; Sulawesi Toarco, a coffee Kaelin is REALLY stoked on;  and finally Guatemala Puerta Verde and Brazil Passeio which we are using in the new blend for Dark Horse.

Check back soon for more updates regarding Detour Roasters Cafe!

Cheers,

Geoff