Journal

The Tone numbered series: how we pick each month's lot
Behind the Tone numbered series: how we source one new limited-edition lot per month, the criteria we use to decide what makes the cut, the math on why these lots are small, and which drops are coming up. Read more...
Natural vs washed vs anaerobic: a buyer's guide to coffee processing
Coffee processing — the step between cherry and green bean — is the single biggest variable in how a coffee tastes after you account for the variety and origin. A roaster's guide to washed, natural, honey, and anaerobic methods, and how to read a bag label. Read more...
A guide to Panama Geisha: why it costs more, and how to brew it
Panama Geisha sits at the top of the specialty coffee market — both in price and in cupping scores. A practical guide to the variety: where it came from, why a 340g bag can run $40+, what to taste for, and how to brew it at home without wasting beans. Read more...
How to choose a Vancouver coffee subscription: pour over, espresso, or both
A practical guide to choosing a coffee subscription if you live in Canada and care about what's in the cup. We break down the five Tone subscription tiers, when each makes sense, and the cost-per-cup math compared to your café habit. Read more...
What "roasted weekly" really means — and why 5 days from roast matters
A practical guide to coffee freshness: what really happens to beans in the days after roasting, what the SCA actually recommends for rest windows, and how Tone's Tuesday-roast, Friday-ship cadence keeps coffee in the sweet spot when it lands on your doorstep. Read more...