Colombia Decaf

About the Coffee

Colombia's diverse growing regions produce coffee between 1400-2200 meters, where cooler temperatures slow cherry development and create sweeter, more complex beans. The Swiss Water Process removes caffeine without chemicals, preserving the grape, fig, and maple sweetness that makes Colombian coffee distinctive. This decaf works well as espresso or brewed through a French press.

About Terminal 3

Mo Alzatmah and Horlick Ng started Terminal 3 after five years of roasting coffee at home while working full-time jobs in finance. They tested over 120 beans, ranked them across five different criteria, and selected only the highest scoring to build their eight-bean lineup - all sourced from organic farms.

The Lake Shore Boulevard cafe roasts in-house in small 2.5kg batches about twice a week, with beans from North and South America, Asia, and Africa roasted right in view of customers. They focus on African beans more than typical cafes, despite the premium cost and limited harvesting seasons.

Terminal 3 takes the slow approach to coffee - they're one of few cafes that will take the time to make you a pour over. Alzatmah and Ng use that time to walk customers through the process and explain what they're tasting.

Terminal 3 is a recent discovery for me, hidden right under my nose in Etobicoke. They're very serious about the quality of the coffee they source, though I find it even more impressive what they do to preserve quality after it's roasted: resting the coffee before releasing it to customers, and ensuring coffee is not left outside in harsh Canadian winters. 

- Dean, Director of Coffee