{"title":"Home page","description":null,"products":[{"product_id":"coffee-low-tone","title":"Low Tone","description":"\u003cp\u003eLow Tone is our deep, chocolate-forward espresso blend. Pulls red and viscous — cuts through milk cleanly, holds its own straight. The everyday espresso for people who want their morning cup to taste like dessert.\u003c\/p\u003e\n\n\u003ch2\u003eTasting notes\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eMilk chocolate\u003c\/li\u003e\n  \u003cli\u003eCaramel\u003c\/li\u003e\n  \u003cli\u003eToasted hazelnut\u003c\/li\u003e\n  \u003cli\u003eSyrupy mouthfeel\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eA 60\/40 blend of Yellow Bourbon from the Cerrado plateau in Brazil and Catimor from the Mandheling highlands of Sumatra. Grown between 1,100 and 1,500 m, milled wet and dry — natural-process Brazil for sugar-browning sweetness, washed-process Sumatra for body and earth.\u003c\/p\u003e\n\n\u003ch2\u003eProcess \u0026amp; varietal\u003c\/h2\u003e\n\u003cp\u003eYellow Bourbon (natural) and Catimor (washed). The natural Brazil is dried in the fruit on raised beds; the washed Sumatra is depulped and fermented before drying. \u003ca href=\"\/blogs\/journal\/natural-washed-anaerobic-process-guide\"\u003eRead more about coffee processing methods.\u003c\/a\u003e\u003c\/p\u003e\n\n\u003ch2\u003eRoast profile\u003c\/h2\u003e\n\u003cp\u003eMedium-Dark — step 4 of 5 on our scale (Light · Medium-Light · Medium · \u003cstrong\u003eMedium-Dark\u003c\/strong\u003e · Dark). Developed well past first crack to coax out brown-sugar caramelization without scorching the chocolate notes underneath.\u003c\/p\u003e\n\n\u003ch2\u003eHow to brew it\u003c\/h2\u003e\n\u003cp\u003eEspresso, 18 g in \/ 36 g out, 28–32 s at 93 °C. Specs for other methods are in the brew guide above.\u003c\/p\u003e\n","brand":"tone.","offers":[{"title":"340g","offer_id":71040471171094,"sku":"tone-low-tone-340g","price":25.0,"currency_code":"CAD","in_stock":true},{"title":"2lb","offer_id":71042071363606,"sku":"tone-low-tone-2lb","price":58.0,"currency_code":"CAD","in_stock":true},{"title":"5lb","offer_id":71096212094998,"sku":"tone-low-tone-5lb","price":140.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1241\/6054\/0694\/files\/coffee-low-tone-v8.png?v=1779472806"},{"product_id":"coffee-bright-tone","title":"Bright Tone","description":"\u003cp\u003eBright Tone is our flagship light-roast filter coffee. Floral, citrus-forward, with a tea-like clarity. Brews bright on a V60, sparkles in a Chemex, sings with fruit-forward food.\u003c\/p\u003e\n\n\u003ch2\u003eTasting notes\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eJasmine\u003c\/li\u003e\n  \u003cli\u003eBergamot\u003c\/li\u003e\n  \u003cli\u003eHoneyed citrus\u003c\/li\u003e\n  \u003cli\u003eJuicy mouthfeel\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eWashed Yirgacheffe Grade 1 from the Kochere cooperative in southern Ethiopia. Heirloom landrace varietals grown between 1,900 and 2,200 m on volcanic loam. High altitude, slow maturation — that's where the floral aromatics come from.\u003c\/p\u003e\n\n\u003ch2\u003eProcess \u0026amp; varietal\u003c\/h2\u003e\n\u003cp\u003eHeirloom landrace, fully washed. Cherries are depulped within 12 hours of picking, fermented in tank, then dried on raised African beds for 12–15 days. \u003ca href=\"\/blogs\/journal\/natural-washed-anaerobic-process-guide\"\u003eRead more about washed coffee processing.\u003c\/a\u003e\u003c\/p\u003e\n\n\u003ch2\u003eRoast profile\u003c\/h2\u003e\n\u003cp\u003eLight — step 2 of 5 (Light · \u003cstrong\u003eMedium-Light\u003c\/strong\u003e · Medium · Medium-Dark · Dark). Dropped just after first crack to preserve the high-grown florals and citrus acidity.\u003c\/p\u003e\n\n\u003ch2\u003eHow to brew it\u003c\/h2\u003e\n\u003cp\u003eV60 pour-over, 18 g coffee to 300 g water, 95 °C, ~3:00 total brew time. Specs for other methods are in the brew guide above.\u003c\/p\u003e\n","brand":"tone.","offers":[{"title":"340g","offer_id":71040471564310,"sku":"tone-bright-tone-340g","price":25.0,"currency_code":"CAD","in_stock":true},{"title":"2lb","offer_id":71042071756822,"sku":"tone-bright-tone-2lb","price":58.0,"currency_code":"CAD","in_stock":true},{"title":"5lb","offer_id":71096212193302,"sku":"tone-bright-tone-5lb","price":140.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1241\/6054\/0694\/files\/coffee-bright-tone-v8.png?v=1779472899"},{"product_id":"coffee-half-tone","title":"Half Tone","description":"\u003cp\u003eHalf Tone is our sweet-spot medium roast — between dark and bright, with the flexibility to brew either as espresso or filter. The household coffee for households that disagree about brewing.\u003c\/p\u003e\n\n\u003ch2\u003eTasting notes\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eHoney\u003c\/li\u003e\n  \u003cli\u003eMilk chocolate\u003c\/li\u003e\n  \u003cli\u003eRipe peach\u003c\/li\u003e\n  \u003cli\u003eBalanced mouthfeel\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eWashed Caturra from a producer collective in Acevedo, Huila, Colombia. Grown between 1,700 and 1,900 m, picked ripe, dried slowly on raised beds. Huila's classic profile — clean sweetness, soft acidity, gentle body.\u003c\/p\u003e\n\n\u003ch2\u003eProcess \u0026amp; varietal\u003c\/h2\u003e\n\u003cp\u003eCaturra, fully washed. Depulped and fermented under water for 18–24 hours, then dried on raised beds for 14 days. \u003ca href=\"\/blogs\/journal\/natural-washed-anaerobic-process-guide\"\u003eRead more about washed coffee processing.\u003c\/a\u003e\u003c\/p\u003e\n\n\u003ch2\u003eRoast profile\u003c\/h2\u003e\n\u003cp\u003eMedium — step 3 of 5 (Light · Medium-Light · \u003cstrong\u003eMedium\u003c\/strong\u003e · Medium-Dark · Dark). Held just past first crack so it works in both espresso and filter without compromising either.\u003c\/p\u003e\n\n\u003ch2\u003eHow to brew it\u003c\/h2\u003e\n\u003cp\u003eEspresso 1:2 (18 g → 36 g, 28–32 s) or V60 1:17 (18 g → 300 g) at 94 °C. Specs for other methods are in the brew guide above.\u003c\/p\u003e\n","brand":"tone.","offers":[{"title":"340g","offer_id":71040472121366,"sku":"tone-half-tone-340g","price":25.0,"currency_code":"CAD","in_stock":true},{"title":"2lb","offer_id":71042071920662,"sku":"tone-half-tone-2lb","price":58.0,"currency_code":"CAD","in_stock":true},{"title":"5lb","offer_id":71096212226070,"sku":"tone-half-tone-5lb","price":140.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1241\/6054\/0694\/files\/coffee-half-tone-v8.png?v=1779472946"},{"product_id":"no-07-panama-esmeralda-geisha-natural","title":"№07 — Panama Esmeralda Geisha","description":"\u003cp\u003e№07 is our May 2026 numbered drop — a natural-process Geisha from Hacienda La Esmeralda in Boquete, Panama. The farm that put Geisha on the map. Jasmine, bergamot, ripe peach. Brew it slow, taste every variable, write it down.\u003c\/p\u003e\n\n\u003ch2\u003eTasting notes\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eJasmine\u003c\/li\u003e\n  \u003cli\u003eBergamot\u003c\/li\u003e\n  \u003cli\u003eRipe peach\u003c\/li\u003e\n  \u003cli\u003eSilky mouthfeel\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eHacienda La Esmeralda, Boquete, Panama. Grown between 1,700 and 1,900 m in the volcanic shadow of Volcán Barú. The Peterson family farm is the lot that won the 2004 Best of Panama and changed the specialty-coffee world's understanding of what coffee could taste like. \u003ca href=\"\/blogs\/journal\/panama-geisha-guide\"\u003eRead our Panama Geisha guide.\u003c\/a\u003e\u003c\/p\u003e\n\n\u003ch2\u003eProcess \u0026amp; varietal\u003c\/h2\u003e\n\u003cp\u003eGeisha (Gesha) varietal, natural-processed. Picked at peak ripeness, dried in the fruit on raised beds for 18–22 days under careful temperature control. The natural process amplifies the Geisha's signature florals into something closer to perfume. \u003ca href=\"\/blogs\/journal\/natural-washed-anaerobic-process-guide\"\u003eRead more about natural coffee processing.\u003c\/a\u003e\u003c\/p\u003e\n\n\u003ch2\u003eRoast profile\u003c\/h2\u003e\n\u003cp\u003eLight — step 1 of 5 (\u003cstrong\u003eLight\u003c\/strong\u003e · Medium-Light · Medium · Medium-Dark · Dark). Dropped before first crack ends; you'll see surface oils only on the second day. Honors every floral and stone-fruit note Esmeralda gave us.\u003c\/p\u003e\n\n\u003ch2\u003eHow to brew it\u003c\/h2\u003e\n\u003cp\u003eV60 or Chemex, 1:17 at 92 °C. Specs are in the brew guide above. Brew this gently — Geisha rewards patience.\u003c\/p\u003e\n\n\u003ch2\u003eAbout this lot\u003c\/h2\u003e\n\u003cp\u003e80 kg total — and that's it. №07 is current as of May 2026 and will sell out; when it does, the page archives. We chose this lot because Hacienda La Esmeralda's Geisha is the reference point for everything else in the category — and because the natural process amplifies the cup's signature jasmine into something close to perfume.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/journal\/the-tone-numbered-series\"\u003eRead about how we pick each month's numbered lot.\u003c\/a\u003e\u003c\/p\u003e\n","brand":"tone.","offers":[{"title":"Default Title","offer_id":71040473923606,"sku":null,"price":32.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1241\/6054\/0694\/files\/tone-no-07-v8.png?v=1779473089"}],"url":"https:\/\/tone.coffee\/collections\/frontpage.oembed","provider":"Tone Coffee","version":"1.0","type":"link"}