Available year-round; an ode to the dark roast traditions of timeless places, crafted with intention over generations. Inspired by our travels.
Variety: Yellow Catuai
We Taste: Dark, Rich Chocolate, Brazil nut
While sourcing coffees for special projects with different chefs and restaurants here in Los Angeles, we came to meet and develop a relationship with a group of farms in Brazil. We fell in love with their coffees, as did our partners. They carried a dark and rich chocolate and nuttiness. Paired with our style of roasting, it made for a cup that carried that strength of body while maintaining the smoothness, sweetness and clean finish we love here at Canyon.
The result is a delicious coffee we're proud to present and share with anyone, that also satiates the palette of the dark roast coffee lover.
About the Name
When coming up with the name for the coffee, we thought about what kinds of memories and feelings this style of coffee brought up in us. It reminded us of the rich roasting traditions borne in older and ancient places, like Tokyo, Vienna, Mokha.
This brought us back to our own travels throughout Europe and Japan, and one trip in particular to Portugal. On that trip, we were making the creative decisions that resulted in the Canyon Coffee brand and direction. We were on a road trip, passing through tiny hilltop villages built upon ancient Roman and Moorish forts, eating delicious food made from simple, time-tested ingredients, enjoying classic-style espressos that always seemed to hit the spot.
There were parallels to our time in Kyoto and Tokyo, experiencing the soul and intention baristas and chefs would put into their coffee and food. These kinds of memories all felt like a part of what we wanted to put into the Canyon story, and all found their way into our discussion around this coffee.
We felt The Alentejo was a fitting name to encapsulate it all. Our own experiences, timeless traditions, old villages and roads, beautiful countryside. And the connection between Portugal and Brazil seemed to connect the dots with the coffee itself.