“Rooftop Coffee Roasters is a family owned-and-operated roastery-cafe, located in the beautiful mountain town of Fernie, BC. Our journey into coffee began when I was 16 years old, roasting coffee as a hobby from the rooftop of our home.
We carry that same intention and curiosity with us today, and our roastery-cafe is actually located under the very Rooftop where it all began. Always aiming to do better, never settling - we can’t imagine doing anything else.”
-Keegan Street, Co-Founder / Roaster
good coffee for everyone -
good coffee for everyone -
Featured Coffees
Tasting Notes: raspberry lemonade, passionfruit, light florals
Origin: Finca La Quebrada, Buesaco, Nariño
Producer: Dayana Rivadeneira
Process: Washed
Variety: Caturra
Altitude: 2100m
(300g - Whole beans)
Tasting Notes: butterscotch, milk chocolate raisin
Origin: El Escobal, Mataquescuintla
Producer: Abel Ortiz
Process: Washed
Variety: Pache San Ramon
Altitude: 1600m
(300g - Whole beans)
Tasting Notes: Blueberry, Shortbread, Vanilla Cream
Region: Bensa, Yirgacheffe
Washing Station: Gerse
Process: Natural
Variety: Indigenous heirloom
Altitude: 1900-2100m
(300g - Whole Beans)
Tasting Notes: Caramilk Bar, Nougat, Almond
Region: South and Central America
As a sweet and balanced daily driver, this blend full of chocolatey goodness. The Fresh Tracks is one of our mainstays because it has something for everyone, offering up almond and milk chocolate undertones, with rich caramelly sweetness
(300g - Whole Beans)
The Cherry Bomb Series is an ode to crisp and clean single-variety lots. Our hope is that each volume in the series will showcase an articulate, complex, and delicious expression of our favourite coffee varieties. These cherries are the bomb, and we think you’ll agree ;)
Tasting Notes: Laffy Taffy, pineapple, lychee
Origin: Turrialba, Cartago Province
Farm: Aquires Estate
Process: Eucalyptus Co-Ferment
Variety: Centroamericano
Altitude: 1200-1400m
(300g - Whole beans)
Description: Each year we get 4 processing methods of Centroamericano from Aquiares Estate; washed, honey, natural, and an experimental process. The team at Aquiares are constantly thinking up new fermentation methods, and this co-ferment definitely breaks the mold. They began growing various herbs on the farm to create an alternative revenue stream from wellness products like creams, essential oils. A couple years ago, they tested out using these herbs in the fermentation of their coffee. For this one they took the eucalyptus cuttings and steeped it in water, making a sort of kombucha starter. They then used this herbal microbial tincture to inoculate the tanks they used to ferment their coffee seeds. The result is surprising, because it doesn’t taste anything like eucalyptus. The cup is sweet, lush, and tropical, reminding us of candy (Laffy Taffy comes to mind) and juicy frutis like pineapple and lychee.
Rooftop Coffee Club
WHAT YOU GET: Two bags of our latest “classic” offerings, free shipping within Canada, and other goodies, every month! These coffees will have an approachable, chocolatey profile, perfect for those looking for a cozy, comfortable cup. Boxes ship on the 15th of every month. Available in three sizes: 2 × 300g bags, 2 x 3lbs bags and 2 x 5lbs bags.
This subscription auto-renews, and you can cancel anytime.
WHAT YOU GET: Two bags of our “wild” coffees (sometimes with an added 100g jar, if we have something special), free shipping within Canada, and extra goodies, every month! These coffees will have a lighter profile, featuring more fruity and floral notes. Expect a brighter acidity and intense aromas. Perfect for those who want to sample experimental processing methods, varieties, and otherwise vibrant coffees. Boxes ship on the 15th of every month. Available in three sizes: 2 × 300g bags, 2 x 3lbs bags and 2 x 5lbs bags.
This subscription auto-renews every month, and you can cancel any time.
Merch
The
Rooftop Family
Our tight-knit crew of family and friends is all about creating good coffee, for everyone.
On the sourcing side that means challenging ourselves to be better partners to green coffee suppliers. Our coffee program rests on clear communication, shared risk, and solid commitments harvest after harvest. On our end, we’re creating a warm, accessible culture so we can share our love of coffee with as many people as we can. No gimmicks, no grandstanding, no snobbery. We just want to share delicious coffee and have fun along the way.
