Check out our longer guide here: How to Brew KNDZ COFFEE

Certification for Organic and Fair Trade is expensive and often out of reach for small specialty farms. Many farmers already use sustainable practices but can’t afford the years of paperwork, audits, and annual fees required for certification.

In specialty coffee, direct trade is preferred. Farmers are paid well above Fair Trade prices (often more than double) through transparent, long-term relationships that focus on quality and traceability, not labels.

Fair Trade was designed for commodity coffee, while specialty coffee prioritizes flavour (80+ cupping scores) and ethical pricing. Organic certification also doesn’t guarantee better quality or health benefits and is often more about marketing.

We pay farmers more than Fair Trade standards, so a certification stamp isn’t necessary.

Not only do the beans need to be specialty grade (above 80 points on a 100-point scale), but the roasting process must also follow strict specialty standards. Many coffee brands purchase specialty beans, yet their roasting and brewing methods do not consistently meet true specialty-grade standards.

Specialty coffee is carefully handled at every step. Many beans are dried by hand on raised beds, a process that’s labour-intensive and requires more space and time. This extra care helps preserve flavour and quality, which is why specialty coffee costs more than commercial-grade coffee.

Our coffee is intentionally blended using Ethiopian and Colombian beans, not single origin.

Blending allows us to combine the strengths of both origins. Ethiopia’s bright, fruity notes and Colombia’s balanced body and sweetness are combined to create a smooth, everyday cup that’s not too bitter and not too sour.

It also helps us maintain flavour consistency. If one batch varies, we can adjust the blend to keep the taste familiar. With single origin coffee, any issue from one farm could dramatically change the flavour.

Ethiopia and Colombia are two of the most established coffee-producing countries, known for their mature farming practices and consistent quality.

• Ethiopian coffee is known for bright, fruity, and floral notes
• Colombian coffee is known for balance, sweetness, and body

Blending the two creates a smooth, well-rounded cup that’s flavourful and easy to drink every day.

A Q Grader is a certified coffee expert trained to evaluate quality and flavour. Our blends were developed with one to ensure every cup meets specialty-grade standards.

Our drip filter bags are made from high-temperature-resistant PP and PET non-woven fabric imported from Japan. They’re certified and licensed for food use, and are bonded without glue or added chemicals. They are also recyclable.

The drip bag is fully recyclable. After brewing, follow the steps below:

1. Shake or scrape out as much of the used coffee grounds as possible and place them in your compost.
2. Let the bag dry briefly to help reduce moisture and odour.
3. Once emptied, place the drip bag in your recycling bin or regular household garbage.

Waste guidelines may vary by municipality, so be sure to follow your local recycling and disposal rules.

We like to reuse the coffee grounds:

• Compost them in our garden soil
• Put them in our fridge as a deodorizer
• Rub them our fingers to remove garlic and onion smells

Pause pouring and gently stir the grounds with a clean stir stick or toothpick. You can also carefully lift the filter and give it a gentle jiggle before continuing to pour slowly.

Our coffee is prepared in small batches with our local Toronto roasting partner. Occasionally, slight variations in the size of the coffee grounds may cause water to pass through the filter more slowly than expected.

Our flavoured coffees start with quality coffee and are crafted with a combination of natural extracts and carefully selected flavourings.