Rogue Wave Coffee

It’s been over a month since ORIGAMI Cup Canada 2026, and we’d love to share a little more from the day!😏

Our top 3 competitors kindly shared their brew recipes with us! So swipe for Shinya’s (Hiyori Coffee Shinya), Sabin’s (.wang), and Andrew’s (Andrew) recipes, plus a closer look at the competition coffee from coffee wallas . 👀

Thanks again to everyone who joined us, and to our volunteers, sponsors and partners for making it all possible. 💙

You can find the full recap and more brewing notes on our blog. ☺️

Our incredible sponsors:
☕ ORIGAMI: ORIGAMI
📍 Co-host & Venue: The Roasters Pack (The Roasters Pack )
🫘 Competition Coffee: Coffee Wallas (coffee wallas)
🎁 Prizes: ORIGAMI (ORIGAMI), Femobook (FEMOBOOK COFFEE GRINDER), 1ZPRESSO (1Zpresso Coffee Grinder)
🥤 Drinks: Gaptooth Soda (GAPTOOTH SODA)
🍞 Food for competitors, staff & volunteers: Bakerrae (Bakerrae)
Thanks also to the vendors who brought it all together:
🎨 Design: niche create by nickey 🐰
🍕 Pizza: Acute Pizzeria (𝓐𝓬𝓾𝓽𝓮 𝓟𝓲𝔃𝔃𝓮𝓻𝓲𝓪 🍕)
👕 T-Shirts: Pressing Matters (Pressing Matters)
🎤 Audio & lighting: Long & McQuade (Long & McQuade Musical Instruments)
🪑 Seating: Vibrant Occasions (Vibrant Occasions | Tent & Event Rentals GTA)

📹 Steely

This beautiful Geisha comes from the Chombi plot at Mima Estate in Boquete, owned by the Altieri family. We’ve been working with the family since 2020, and we visit them every year to taste and source more of their delicious coffees.🤤

The Chombi plot sits near the foothills of the Barú Volcano, where Geisha Green Tip grows in rich volcanic soil under 70% shade.

After sorting and de-pulping, the coffee is placed into fermentation tanks with its mucilage still intact. It ferments for 18 hours using wild yeast naturally present on the cherries, with temperatures gradually rising from around 15°C overnight to 20°C in the morning. The coffee is then gently washed and dried on African raised beds inside a greenhouse for approximately seven days.

The result is a complex and elegant cup with stone fruit, bright citrus, tea-like character, and delicate sweetness.

🙌 Producer: Altieri Family
🌍 Origin: Alto Quiel, Boquete, Panama
🌱 Variety: Geisha Green Tip
🔄 Process: Fermented Washed
⛰️ Elevation: 1,850 masl
🤤 Tasting notes: Apricot, golden raisin, lime leaf, pink grapefruit, and iced tea

Brewing recommendations
Rest: 18+ days
Filter: 12.5g coffee to 200g water, 3–4 pours, 90°C
Espresso: 1:2.6–2.8, 91°C, 30–34s

This coffee comes from smallholder farmers around Kanguya Factory in Murang’a County. Grown in rich volcanic soil at high elevation, the cherries are carefully handpicked and delivered to the factory for processing.

Instead of Kenya’s more traditional washed process, this lot uses the black honey method. The cherries are de-pulped while leaving some of the sticky fruit mucilage on the beans, then slowly dried on raised beds under the sun and turned frequently by hand. As the mucilage dries, its natural sugars help build extra sweetness and complexity in the cup.

🙌 Producer: Smallholder farmers at Kanguya Factory
🌍 Origin: Murang’a, Kenya
🌱 Varieties: SL28, SL34, Ruiru 11, and Batian
🔄 Process: Black Honey
⛰️ Elevation: 1,900 masl
🤤 Tasting notes: Cherry, lime, orange, vanilla, and cola

Brewing recommendations
Rest: 2–3 weeks
Filter: 1:16–17, 90–92°C
Espresso: 1:2.4–2.6, 92°C

We love this coffee from Colombia! 🇨🇴

It comes from Alexander Hernández and his family at La Esperanza in Pitalito, Huila. After relocating to the region in 2007, Alexander took over the farm and continued its coffee production. Today, he works alongside his wife and four children, growing coffee across 12 hectares.

For this Caturra Syrup lot, only ripe cherries are handpicked and selected. They first undergo a 24-hour aerobic fermentation as whole cherries, followed by de-pulping and another 50 hours of anaerobic fermentation in sealed tanks. The coffee is then dried on raised beds for five days, finished in a mechanical dryer, and rested in GrainPro bags for 30 days.

The result is a 🙌 Producer: Alexander Hernández
🌍 Origin: Pitalito, Huila, Colombia
🌱 Variety: Caturra
🔄 Process: Anaerobic washed
⛰️ Elevation: 1,800 masl
🤤 Tasting notes: Apricot, caramel, chocolate, tangerine, and almond

Brewing recommendations
Rest: 20+ days
Filter: 1:16–17, 92°C
Espresso: 1:2.4–2.6, 93°C, 27–30s

🛒 You can shop online, or in store!
📍 11322 119 St NW, Edmonton, AB, Canada 🇨🇦
🛻 Free Local Edmonton Delivery on Orders Over $45.
🚚 Free Shipping in Canada on Orders Over $45
🇺🇸 Free Shipping to USA on Orders Over US$57
🌎️ Worldwide shipping

A beautiful Ethiopian coffee you don’t want to miss 🇪🇹

This coffee comes from more than 500 smallholder farms in Banko Taratu, one of the highest coffee-growing areas in Yirgacheffe. The ripe cherries are carefully handpicked and brought to the local processing site.

What makes this coffee special is its double-fermentation process. After the cherries are pulped, the coffee is fermented with its mucilage for 48–72 hours. It is then washed and fermented a second time for another 12–24 hours before drying on raised beds for 12–15 days.

This extra step helps create a clean and vibrant cup with layered fruit, delicate florals, and a refreshing iced-tea finish.

🙌 Producer: Banko Taratu smallholder farmers
🌍 Origin: Banko Taratu, Yirgacheffe, Ethiopia
🌱 Variety: Ethiopian Heirloom
🔄 Process: Washed, double fermentation
⛰️ Elevation: 1,900–2,300 masl
🤤 Tasting notes: Blackberry, iced tea, jasmine, grape, and nectarine

Brewing recommendations
Rest: 3+ weeks
Espresso: 1:2.5–2.7, 26–30s
Filter: 1:16–17, 94°C

🛒 You can shop online, or in store!
📍 11322 119 St NW, Edmonton, AB, Canada 🇨🇦
🛻 Free Local Edmonton Delivery on Orders Over $45.
🚚 Free Shipping in Canada on Orders Over $45
🇺🇸 Free Shipping to USA on Orders Over US$57
🌎️ Worldwide shipping

A sweet and lively washed Yellow Caturra from Maria Estela in Peru 🇵🇪

Maria Estela is a key member of the El Morito association in Cajamarca. Together with her three children, she grows and processes coffee on their family farm at 1,790–1,850 masl. The coffee is processed on the farm before being consolidated by the association for export, keeping this lot fully traceable to Maria Estela.

This is a comfortable and balanced coffee with juicy fruit, delicate florals, and plenty of chocolate sweetness. It tastes great brewed as either filter or espresso.

🙌 Producer: Maria Estela
🌍 Origin: Cajamarca, Peru
🌱 Variety: Yellow Caturra
🔄 Process: Washed
⛰️ Elevation: 1,790–1,850 masl
🤤 Tasting notes: Pear, grape, jasmine, chocolate, and blackberry

Brewing recommendations
Rest: 20+ days
Filter: 1:16–17, 92°C
Espresso: 1:2.4–2.6, 92°C, 27–30s

🛒 You can shop online, or in store!
📍 11322 119 St NW, Edmonton, AB, Canada 🇨🇦
🛻 Free Local Edmonton Delivery on Orders Over $45.
🚚 Free Shipping in Canada on Orders Over $45
🇺🇸 Free Shipping to USA on Orders Over US$57
🌎️ Worldwide shipping

🍂 Fall drinks have arrived 🧣⁠
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Meet our cosy new lineup:⁠
⁠
☕ Biscoff Matcha Latte⁠
🎃 Pumpkin Spice Latte⁠
🫖 Chai Latte⁠
🍎 Apple Caramel Iced Matcha⁠
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Fall is a season of change, so it’s time to say goodbye to some of our spring and summer favourites: Iced Mango Matcha, Iced Raspberry Cordial, and Iced Hojicha Chocolate. We’ll miss them! 👋⁠
⁠
Come by the shop and try our new drinks. We hope they bring you a little warmth and comfort this season. 😌⁠
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📍 11322 119 St NW, Edmonton, AB, Canada⁠
⚪️ M-W | 9-4PM⁠
⚪️ Thurs & Fri 9-5PM⁠
⚪️ Sat 9-4PM⁠
⚪️ Sunday Closed⁠

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Come visit us today until 4pm! We’ll be closed tomorrow as usual, and Monday for Labour Day, back open for our usual hours on Tuesday ☕️