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Dried coffee tree cherry (Infusion recipe at the bottom of the page) Cascara, which means “husk” in Spanish, is the dried outer skin and pulp of the coffee cherry, brewed much like tea. Tea lovers will appreciate its smooth, comforting infusion. Those looking for a naturally stimulating beverage will also be delighted to discover it! Cascara naturally contains sugars and caffeine. Depending on the steeping time and preparation method, a 300 ml cup may contain approximately 4 g of sugar and 40-70 mg of caffeine. For comparison, it contains approximately 2 to 4 times less caffeine than a typical cup of brewed coffee, with a caffeine content comparable to that of black tea. With its delicate, fruity profile, cascara is an excellent choice for a comforting afternoon break, without the intensity of traditional coffee. Product Details Producer: Santiago Rodriguez Tronconi Farm: Finca D'Tronconi Variety: Geisha Region: Marcala, Honduras Altitude: 1,460 metres Tasting Notes: Dried fig, date and barley sugar   Cascara Infusion Recipe Ingredients : One 12 g sachet of cascara 300 ml of hot water (approximately 95°C / 203°F) 1 tablespoon of honey or maple syrup (optional) Preparation : Heat the water to 95°C (203°F). Place the 12 g of cascara in a teapot or French press. Pour the 300 ml of hot water over the cascara. Let steep for 8-10 minutes. Strain thoroughly to remove the cascara pieces. Enjoy hot. If desired, add a little honey or maple syrup.

Fabriqué au Québec, ce chandail vous permet d’afficher fièrement votre attachement à votre torréfacteur préféré TorQué. 100 % coton biologique de la marque C'est Beau Inventaire limité

Fabriqué au Québec, ce chandail vous permet d’afficher fièrement votre attachement à votre torréfacteur préféré TorQué. 100 % coton biologique de la marque C'est Beau Inventaire limité

COLOMBIA 🇨🇴 Tasting notes: Fruit Punch ~ Guava ~ Berries Sorry to break it to you, but you won’t be able to drink it when you wake up in the morning, or in the afternoon at the office, or even on the weekend—sorry! You can ONLY drink it while eating your little ham sandwich, and that’s on a weekday. No way are you drinking this just anytime—and let’s be clear about this: “P’tit jus” IS FOR LUNCH! Colombia 🇨🇴 Producer: Sebastian Ramirez Farm: Granja El Placer Variety: Caturra Region: Quindío Process: Natural Fermentation: Anaerobic + co-fermented with red berries

COLOMBIA 🇨🇴 Tasting notes: Chocolate-covered cherry ~ Vanilla ~ Whiskey We left green coffee to mature for three months in freshly emptied barrels that had contained Caribou Crossing, a Canadian whisky distilled and bottled in Montreal. These empty barrels, which become waste for distilleries, are a precious resource for us, and we’re making the most of them. The wood of the barrels, still full of whisky, allows the green coffee beans, like sponges, to absorb the aromas. At the end of the three months, we remove the beans and proceed with the roasting process; the alcohol evaporates, producing an alcohol-free product while retaining the whisky aromas and flavours. Mix it with your favourite milk and you’ll get a perfect marriage, giving you a taste you never thought possible in a coffee. Ideal as an afternoon coffee or even better, to accompany your dessert after dinner, this coffee, the best friend of the “Sober Curious”, will give you the impression of having added a few drops of your favourite alcoholic liqueur… and yet it’s completely alcohol-free! Colombia 🇨🇴 Producers: Several small producers in the region Varieties: Castillo and Caturra Region: Magdalena Valley, Huila Elevation: 1200–1800 m Process: Washed + Aged in Canadian whisky barrel for 3 months (by TorQué)

COLOMBIA 🇨🇴 ~ BRAZIL 🇧🇷 ~ HONDURAS 🇭🇳 Tasting notes: Wafer ~ Milk chocolate ~ Creamy Bungalow ➡️➡️➡️ Our house blend We also wanted to pay tribute to an emblematic Quebec architecture. You know, those famous houses, symbols of conviviality that have seen, for the most part, a succession of ordinary coffees day after day, year after year. It was time to do something about it. Inspired by the warm spirit of these homes, where every detail is designed for comfort, Bungalow offers a balanced, comforting flavor profile. A coffee that evokes the softness of a sunny morning, when the light gently streams through the windows of your apartment, house or bungalow. Colombia 🇨🇴 — Supremo Varieties: Castillo and Caturra Region: Magdalena Valley, Huila Process: Washed Colombia 🇨🇴 — Pompeya Producer: Cabildo Inga Region: Pompeya, Nariño Elevation: 2400 m Varieties: Caturra, Colombia and Castillo Process: Washed Brazil 🇧🇷 Cooperative: Coopama Variety: Red Catuai Region: Minas Gerais Process: Pulped Natural Honduras 🇭🇳 Producer: Anastacio Benitez Farm: El Izote Varieties: Pacas and Catuai Process: Washed

COLOMBIA 🇨🇴 ~ BRAZIL 🇧🇷 ~ INDONESIA 🇮🇩 ~ NICARAGUA 🇳🇮 Tasting notes: Cocoa ~ Caramel ~ Toasted marshmallow “Le Trad” embodies the spirit of classic Italian espresso, with a contemporary twist that makes it irresistible. Roasted with top-quality beans, this blend offers a creamy richness and a crema that live up to the expectations of the most discerning connoisseurs. “Le Trad” is a nod to tradition, with just the right amount of modernity to delight your taste buds. Each cup is an invitation to rediscover an Italian classic, revisited to please purists and the curious alike. Trad awakens tradition! Brazil 🇧🇷 Cooperative: Coopama Variety: Red Catuai Region: Minas Gerais Process: Pulped Natural Colombia 🇨🇴 Varieties: Castillo and Caturra Region: Magdalena Valley, Huila Process: Washed Indonesia 🇮🇩 Cooperative: Buana Mandiri Varieties: Catimor, Ateng, Timtim and Bourbon Region: Pondok Ulung, Bener Meriah, Aceh Process: Semi-washed Nicaragua 🇳🇮 Cooperative: Sajonia Variety: Robusta Region: Nueva Guinea Process: Natural

BRAZIL 🇧🇷 ~ HONDURAS 🇭🇳 Tasting notes: Brownie ~ Maple taffy ~ Toasted hazelnut Fusio is the perfect union of two distinct worlds, brought together in a cup that harmoniously blends flavors. A simple yet unique blend that combines the rich, chocolaty side of our Honduran coffee with the sweetness of Brazilian coffee. The result is a balanced, refined coffee, where every sip reveals a fusion of tastes that complement each other perfectly. Fusio embodies the art of complementarity, offering a tasting experience that celebrates the richness of these two emblematic terroirs. Brazil 🇧🇷 Cooperative: Coopama Variety: Red Catuai Region: Minas Gerais Process: Pulped Natural Honduras 🇭🇳 Producer: Anastacio Benitez Farm: El Izote Varieties: Pacas and Catuai Process: Washed

COLOMBIA 🇨🇴 Tasting notes: Banana bread ~ Vanilla ~ Chocolate ~ Banana flambé ~ Banana split We’re doing it again! This time with bananas. For this new edition, a phenomenal quantity of ripe bananas has been pureed and then put in contact with our whisky-aged coffee. The result is a unique dessert coffee with notes of banana bread, vanilla, chocolate and flambéed banana. It even tastes like… The banana split! Your new favourite coffee available from Halloween and throughout the festive season. Colombia 🇨🇴 Producer: Several small producers in the region Varieties: Castillo and Caturra Region: Magdalena Valley, Huila Elevation: 1200–1800 m Process: Washed (originally) + Aged in Canadian whisky barrels for 3 months and macerated in banana puree (by TorQué)

COLOMBIA 🇨🇴 Tasting notes: Chocolate brownie ~ Almond ~ Cherry Colombia 🇨🇴 Producer: Sebastian Ramirez Farm: El Placer Variety: Caturra Region: Quindío Process: Decaffeinated with ethyl acetate “Sugar cane” (E.A.)

80% DECAF COLOMBIA 🇨🇴 ~ 20% FUSIO (BRAZIL 🇧🇷 ~ HONDURAS 🇭🇳) Tasting notes: Dark chocolate ~ Maple syrup ~ Caramel The “microdose” series offers consumers an extraordinary experience. With its low caffeine content (20%) and high decaffeinated coffee content (80%), you can enjoy it any time of day, without moderation! The Microdose Dark is made of 80% of our decaffeinated Colombian coffee, rounded out with 20% of our Fusio blend, which brings the caffeine and its character. Colombia 🇨🇴 — decaf (80%) Varieties: Castillo, Caturra and Colombia City: Manzanares Region: Caldas Process: Washed and decaffeinated with ethyl acetate “Sugar cane” (E.A.) Fusio — 20% Brazil 🇧🇷 Cooperative: Coopama Variety: Red Catuai Region: Minas Gerais Process: Pulped Natural Honduras 🇭🇳 Producer: Anastacio Benitez Farm: El Izote Varieties: Pacas and Catuai Process: Washed

80% DECAF COLOMBIA 🇨🇴 ~ 20% BUNGALOW (COLOMBIA 🇨🇴 ~ BRAZIL 🇧🇷 ~ HONDURAS 🇭🇳) Tasting notes: Chocolate brownie ~ Peanut ~ Maple syrup The “microdose” series offers consumers an extraordinary experience. With its low caffeine content (20%) and high decaffeinated coffee content (80%), you can enjoy it any time of day, without moderation! The Microdose Classic is made of 80% of our decaffeinated Colombian coffee, rounded out with 20% of our Bungalow blend, which brings the caffeine and its comforting notes. Colombia 🇨🇴 — decaf (80%) Varieties: Castillo, Caturra and Colombia City: Manzanares Region: Caldas Process: Washed and decaffeinated with ethyl acetate “Sugar cane” (E.A.) Bungalow — 20% Colombia 🇨🇴 — Supremo Varieties: Castillo and Caturra Region: Magdalena Valley, Huila Process: Washed Colombia 🇨🇴 — Pompeya Producer: Cabildo Inga Region: Pompeya, Nariño Elevation: 2400 m Varieties: Caturra, Colombia and Castillo Process: Washed Brazil 🇧🇷 Cooperative: Coopama Variety: Red Catuai Region: Minas Gerais Process: Pulped Natural Honduras 🇭🇳 Producer: Anastacio Benitez Farm: El Izote Varieties: Pacas and Ca

ETHIOPIA Tasting notes: Floral ~ Honey ~ Chocolate A classic with a slightly unconventional twist, featuring a touch of the exotic – hence its name. For us, the term ‘Champ Gauche’ evokes eccentricity and the unconventional, and that is exactly what this Ethiopian coffee offers. Striking a balance between tradition and boldness, it captivates with its delicate floral notes and an elegance reminiscent of honey, whilst remaining beautifully rounded and chocolatey A coffee that plays on contrasts, perfect for those who love the classics… but not too classic. Ethiopia Variety(ies): Heirloom Process: Washed Region: Sidama Grade: 1 Altitude: 1,800 to 2,200 metres