BREWORIGIN · MONTRÉAL
Lot 01 — 2026 Journal
BrewOrigin publishes structured farm histories and cupping tasting notes for specialty coffee lots from our Mile End editorial studio on Boulevard Saint-Laurent. We document harvest season context, processing method detail, and sensory arcs for roasters and café operators across Canada — not restaurant menus or meal delivery.
Journal charter
Every origin chapter we publish begins with a farm visit report, a harvest counter verified against export documents, and a blind cupping protocol scored on the BrewOrigin sheet. We do not sell roasted coffee or operate a café — we trace supply chains so roasters, importers, and barista trainers can speak about terroir with evidence. Our Mile End studio maintains a reference library of green samples, drying-bed photography, and producer correspondence dating back to the 2024 pilot season. When you read a BrewOrigin lot card, you receive the same field notes our editors used to finalize the sensory summary.
Origin chapters · 2026 horizontal bands
Altitude bands between 1,720 and 1,890 metres on the Magdalena slope. Our editors tracked a late February flowering through to a May parchment delivery, noting how afternoon cloud cover slowed cherry maturation and concentrated stone-fruit acidity in the cupping bowl.
Raise-bed fermentation logs from Bensa document a 21-day dry phase with hourly moisture checks captured in our field notebook. The resulting cup profile layers dried fig, bergamot zest, and a honeyed finish that held stable across three water recipes on the BrewOrigin ratio guide.
Volcanic ash mineral content and dense shade canopy define this Guatemala chapter, sourced from a finca corridor where bourbon and caturra rows sit between avocado windbreaks. Editors paired soil assays with split-roast cuppings to demonstrate how medium development preserves cocoa nib sweetness without flattening brightness.
A 48-hour underwater soak and raised-bed finish produced jasmine-forward aromatics that scored 87.5 on our calibrated panel. Field photographs document the washing channel gradient and cherry floatation sorting that defines this lot's clarity in filter service.
Editor method
Each lot passes through a four-stage editorial pipeline before publication. We cross-reference export paperwork, conduct blind cuppings with calibrated water, and archive producer voice recordings alongside the written narrative. Roasters receive permission to cite BrewOrigin sheets in wholesale decks when attribution is preserved.
Our Saint-Laurent studio hosts quarterly calibration sessions where importers and café trainers align on descriptor language. The sidebar rail outlines the standard workflow applied to every 2026 lot — from green sample intake through final PDF delivery.
Featured origin lot cards
Panel score 86.75 · Caramel, red apple, mild lime finish. Ratio guide included.
Panel score 88.0 · Blackcurrant, brown sugar, structured acidity. Full farm chapter.
Panel score 87.25 · Dried fig, bergamot, honeyed body. Seasonal update Q2 2026.
Common questions
Request a cupping sheet, collaborate on a farm story, or book an origin briefing at our Mile End studio.
Contact BrewOrigin