Frequently asked questions

No. BrewOrigin is an editorial research studio on Boulevard Saint-Laurent in Montreal. We document farm histories, publish cupping notes, and deliver origin briefings to coffee professionals. We do not serve meals, bake goods, deliver food, or offer wellness treatments. If you are looking for a café or dining experience, our studio is not the right destination — though we welcome roasters and importers by appointment for cupping sheet reviews and origin education sessions.

We publish origin chapters for documented lots, calibrated cupping sheets, brew-ratio guides, seasonal harvest updates, and a sensory glossary. Each publication follows our four-stage editorial pipeline: green sample intake, producer interview, blind cupping, and chapter layout. Content is delivered as PDF and, where applicable, editable templates for client use with attribution.

Yes, by appointment Monday through Friday between 09:00 and 17:00 Eastern Time. Our address is 3625 Boulevard Saint-Laurent Suite 520, Montreal QC H2X 2V4. Contact [email protected] or call +1 (514) 555-9386 to schedule an origin briefing, cupping calibration, or document pickup. Walk-in visits cannot be accommodated because cupping sessions require prepared sample coding.

BrewOrigin does not sell green coffee, roasted beans, or consumer-facing coffee products. We maintain reference samples strictly for editorial cupping and documentation. Importers and roasters retain direct purchasing relationships with producers featured in our chapters. Our role is traceability research and sensory analysis, not commodity trading.

Scores reflect blind panel consensus using the BrewOrigin cupping sheet. Samples are coded anonymously, water is calibrated to 150 ppm, and roasts follow documented reference profiles. Quarterly calibration sessions align descriptor language across panel members. A published score represents the median consensus — not a single taster's preference — and includes descriptor notes alongside the numeric value.

Lot 01 of the 2026 journal documents six origins: Huila pink bourbon washed (Colombia), Sidama heirloom natural (Ethiopia), Antigua volcanic shade lot (Guatemala), Yirgacheffe washed micro-lot (Ethiopia), Tarrazú honey caturra (Costa Rica), and Nyeri SL28 washed (Kenya). Each chapter includes harvest counters, producer interviews, and brew-ratio appendices. See the Origin Lots page for full narratives.

Use the contact form at breworigin.one/contact.php and select "Cupping sheet request" or "Origin notes enquiry" as your subject. Include your organisation name, the lot or origin of interest, and intended use (training, wholesale deck, menu launch). We respond within two business days during studio hours. Farm story collaboration requests should include producer contact information if available.

Seasonal updates ship quarterly with revised harvest counters and changelog summaries. Individual lot pages display the last review date — currently 26 June 2026 for the active journal volume. Major revisions (such as panel recalibration or new picking round data) trigger immediate bulletin emails to subscribers.