[{"id":281688866987,"handle":"coffee","title":"Coffee","updated_at":"2025-03-28T12:25:19-07:00","body_html":"\u003ch1 data-mce-fragment=\"1\" class=\"fancy-title\"\u003e\n\u003cstrong\u003eDose Coffee, roasted in Revelstoke, BC\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp data-mce-fragment=\"1\" class=\"page-desc\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe've selected the very best specialty coffee; from crushable everyday sippers to a rotating selection of single origin filters - we've got you covered.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2022-10-21T11:35:57-07:00","sort_order":"manual","template_suffix":"","disjunctive":true,"rules":[{"column":"type","relation":"equals","condition":"Coffee"}],"published_scope":"web","image":{"created_at":"2021-12-22T11:08:42-08:00","alt":"","width":1024,"height":1536,"src":"\/\/dosecoffee.ca\/cdn\/shop\/collections\/Costa_CentroHoney.jpg?v=1721154757"}},{"id":296683831467,"handle":"premium","title":"Premium","updated_at":"2025-03-25T17:10:26-07:00","body_html":"\u003ch1\u003e\u003cstrong\u003eYour premium Dose\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOur premium range is made up of a rotating selection of single origin coffees, all roasted in house in Revelstoke, BC. \u003c\/span\u003e\u003c\/p\u003e","published_at":"2023-10-09T11:30:57-07:00","sort_order":"manual","template_suffix":"","disjunctive":false,"rules":[{"column":"tag","relation":"equals","condition":"premium"}],"published_scope":"web","image":{"created_at":"2023-10-26T17:01:24-07:00","alt":null,"width":720,"height":1080,"src":"\/\/dosecoffee.ca\/cdn\/shop\/collections\/product_emilio-raimundo-de-faria.jpg?v=1698364884"}}]
Our first single origin from Guatemala, this washed Caturra & Bourbon from Aurelio Villatoro’s Campamento Alto in Huehuetenango is a juicy, citrussy, and floral coffee. It features bright notes of orange zest and honeysuckle, offering a refreshing and complex cup.
Brew Method
Filter: 16:1 water-to-coffee ratio (e.g., 20g coffee to 320ml water), medium-coarse grind
Recommended Resting
To get the best out of our coffees we recommend resting them. We have found for espresso the optimal age is 10 - 21 days after the roast date and for filter brew methods we find our coffees start tasting best after 3-4 weeks after the roast!
