94 Celcius has roasted in Sainte-Julie, in greater Montreal, since 2017. Founded by Marc-Alexandre Emond-Boisjoly, the operation selects traceable-origin coffees and roasts on a Probat P12 with high-precision temperature probes, an approach the team describes as artisanal, technical, and visionary at once.
The operating model is the first thing worth knowing: every coffee is roasted to order. In their own words, “Comme chaque café est torréfié sur commande, ce court délai garantit une fraîcheur maximale à la livraison”: each coffee is roasted because you ordered it, then shipped within 24 to 72 business hours across Canada and the United States. Very few roasters we index run their whole catalog this way.
The catalog is compact and Colombia-forward, with Ethiopia and Guatemala in rotation and premium varieties, gesha and chiroso among them, appearing regularly. As we write this, our index puts their median lot quality in the top tenth of every roaster we track, with over half the catalog scoring in a band only a small fraction of the market reaches.
What makes that unusual is where their prices sit: near the middle of the market, even as the sourcing reaches producers like Wilton Benitez. However you frame it, the cup runs ahead of the receipt.
The three featured coffees; Keramo, Othosololo, and Brayan Alvear’s Strawberry Milkshake, offer a concise portrait of the 94 Celcius program.
Keramo represents our cleanest, most origin-driven side: a high-altitude washed Sidama produced by approximately 1,500 smallholders and selected for its remarkable floral clarity. Othosololo offers a contrasting expression of Ethiopia a very high-altitude honey coffee from Daye Bensa that preserves elegance and transparency while bringing greater sweetness, texture, and fruit.
Brayan Alvear’s Strawberry Milkshake represents our experimental side and has become both a house favorite and one of the coffees most closely associated with 94 Celcius. Brayan began learning about coffee from his father at age 13 and is now part of a collective project involving more than 60 producers around San Adolfo, Huila. We have featured several of his fruit-forward coffees over time, but this strawberry co-fermentation with its unmistakable notes of strawberry, white chocolate, and cream remains the defining release of that relationship.
That range is deliberate. Marc-Alexanre, who trained in biochemistry and pharmacology, built 94 Celcius around a precise light-roast style rather than a single flavor profile. The catalog moves from clean washed Ethiopians and transparent, origin-driven coffees to expressive co-ferments and rare competition-level lots, all selected with the same emphasis on traceability, producer relationships, and detailed cost transparency. The result is a roaster equally compelling to purists and adventurous drinkers without ever using experimental processing as a substitute for coffee quality.
““Professional, fast delivery, easy ordering process, and delicious beans across the spectrum from funky and experimental to classic.” ”
