single origin coffees

perennial single origin profiles

Modus is built around these profiles, based off of a combined 20+ years of experience within the specialty coffee industry. The purpose? Give customers dependability without offering any blends, and still showing off all the best parts of specialty, especially seasonality.

Rotating through in-season origins, we keep the roast curves similar for each profile. This lets us highlight the hard work of our producing part- ners while still being able to show off various single origin coffees and processing styles through our own lens.

The profiles cover every new-school style of roasting from deep and delicious to bright and floral and some really fun curves in between. The experience of being able to come back to the ‘same’ bag of coffee, a couple months later, only to experience a similar feeling, but from a different part of the world, gives a refreshing view on specialty.

the Coast.

the Latif.

the Hiro.

the Dom.

the Bare.

the Opus.

Coast profile

big & forgiving is the Coast

  • body 50% 50%
  • sweetness 45% 45%
  • acidity 5% 5%

Recently the Coast has been purely Brazilian coffees year-round. Brazils always have a chewy body, low acidity, and flavours that also fit what we look for in the profile. We’ve found that honey process or pulped naturals give us the best balance in the processes, and are also more shelf-stable compared to naturals, keeping their peak sweetness longer. Nothing extra fancy, just clean, ultra low defect lots.

Being the most accessible of our profiles, the roast profile is not as long as you’d think. Finishing in the 10-11min range, we start this one off at the lowest charge temperature. A deep ‘soak’ gives it more sol- ubility. We also stretch the maillard/middle phase of the roast to open up the body and sweetness, so we don’t have to go too dark. Going into first crack with heavy energy, we extend the development time to mellow out the acidity, and finishing with an end temp for a cacao and fruited balance.

Dom profile

sweet & familiar is the Dom

  • body 40% 40%
  • sweetness 50% 50%
  • acidity 10% 10%

The Dom has a special place with us since it was the first and only profile Modus started with. 100% of the year we do our best to keep this a washed Guatemalan, from the Xinca, in the central Mataques- cuintla region. Aside from excellent processing and agriculture, the Cafe Colis Resistencia group has been in a years long battle with a Vancouver based mining company encroaching on their land, illegally. As we rotate with the multiple producers from the group over the year, you’ll find refreshing range in each producers lot, being from the same region.

The Dom was designed for everyone, including your parents. The key with this one is balance in the cup, we want body, sweetness, and enough flavour and acidity to show off the coffee itself. Similar to how the Coast is roasted, with a quicker initial ‘soak’, and overall a faster roast, with a longer middle phase, and a steady but controlled entry into first crack to keep some of the more nuanced flavours.

Latif profile

juicy & fruity is the Latif

  • body 40% 40%
  • sweetness 45% 45%
  • acidity 15% 15%

The juicier version of the Dom, and second profile in the Modus line up. Recently the Latif has been a rotation of various washed Nicaraguan coffees from the region of Mozonte. Working mostly with a father and son duo, Sergio and Jose have produced multiple Cup of Excellence winning lots. Depending on the time of year and volume, you could also see an African coffee slotted in for the Latif. You can always expect a washed selection though.

This one is roasted very closely to the Dom, but to bring out more fruit and juice out of the coffee through the roast, we will run a mid-range charge with a higher initial heat for a quicker turn around and yellow- ing. Going into the middle of the roast we continue with a high heat to get to first crack quicker, but slow it down more suddenly so we can finish at a lower end temperature but still have a full development. A balance of acidity and jammyness is what we’re after here.

malty & crisp is the Bare

  • body 40% 40%
  • sweetness 40% 40%
  • acidity 20% 20%

As a roaster, pushing the boundaries of profile development is our thing. The Bare is getting into the more experimental and dead light side of our line up. Recently we’ve been working with the Los Ramirez group out of Honduras, San Miguel de Selguapa. The collective was recently undeserved and under connected to the specialty coffee market, mainly due to their remoteness. The 1800+masl altitudes combined with their experimental processing are a nice addition to the Bare. Typically honey processes work perfect for the Bare.

Getting into the more light and bright profiles, the Bare is a faster overall roast. We run it with a very high initial heat, and aim to get to the yellowing phase around 4:30min. Post yellow we stretch out the middle phase to retain that perceived sweetness and inherent flavour. Driving into first crack we slow down very suddenly for a low and slow development, and aim for a longer post-crack time while dropping it dead light to keep a rounded sweetness with some crispness. Com- bined with the coffees we source for this one, the Bare is easily the most unique coffee in the line up.

Hiro profile

winey & tropical is the Hiro

  • body 35% 35%
  • sweetness 40% 40%
  • acidity 25% 25%

The Hiro has some range compared to the rest of the selection. Since it’s where we get to have the most fun, we keep the origin for it open. The Hiro also lets us buff up our seasonal buying from the groups that matter to us. You can expect a lot of funky fresh Cup of Excel- lence Nicaraguans, all the way to experimental Colombians from the Monkaaba group, or if the timing is right, some fun anaerobic Rwan- dan lots. Think honey and natural processes as well.

Really similar to the Bare profile, the Hiro runs hotter in the overall roast curve. We want to hit that yellowing very quick and blast through the middle/maillard phase. We’re not worried about body here since honeys and naturals already have a good mouth feel to them. Hitting first crack on the more gentle side, we run through crack and a slow and controlled rate for even development, and emphasizing the fun fruity notes.

Opus profile

exotic & complex is the Opus

  • body 35% 35%
  • sweetness 40% 40%
  • acidity 25% 25%

Mostly staying with washed Africans, lately we’ve been sourcing Rwandans from the BAHO group – Rwandese owned and operated – BAHO is both an exporter and educator to provide the means for more transparent production and keeping the money in the local communities. Mills owned and operated by a local is a big step in Rwandan coffee autonomy. Also working with the Vava group out of Kenya with a similar ethos. Women-led by a born and raised Kenyan, Vavas goal is to showcase the beautiful Kenyan coffees and people who grow them. Plus, Monkaaba out of Colombia, a collective of small-holders in Kennedy, the group is just breaking into the specialty coffee market, garnering more money for the pink borbon varietals especially.

Being the brightest of the profiles, the Opus happens to also be the fastest roast. To highlight the clarity and high notes of these coffees we run the whole roast at a high temperature, a higher turn around, we hit yellowing around 4:30min, we keep the heat on high until the last minute, and dropping it suddenly right before entering first crack. We want that florality, but also need to stretch final development to tame any harsh acids. The cup should be light, bright, and fresh no matter the origin.