In 2011, Guillaume Kittel-Ouimet began what would become a lifelong experiment. With a small roaster in his apartment, he extracted notes of chocolate, citrus fruit, nuts, and berries, all from a single product: the coffee bean.Now, occupying a warehouse space on Fullum Street in Montreal, Guillaume and his dedicated team work to innovate the roasting process and push the boundaries of the bean. Their goal is to elevate every element of coffee -from the harvest to the cup- to create a beverage with true depth. Please enjoy!