Phil and Sebastian Coffee’s organic coffee roaster employs direct trade with farmers to source high quality single origin beans for roasting. These coffee roasters utilize a micro-roaster, never roasting more than 20 pounds at any one time, and operate using a business model centered on total transparency, equality and the rejection of commodity status of coffee. Sustainable agricultural practices and fair trade principles ensure that farmers are compensated at a level which allows them to support their families, invest in their community, and preserve the land on which they grow coffee. Their selection includes South American coffees from Bolivia, Colombia and Peru; Central American varieties from Mexico, Guatemala and Nicaragua; Ethiopia Yirgacheffe as well as Sumatra Mandheling Burkul Gayo from Ethiopia.

As well as selling their roasted coffees, the couple have invested in their own farm in Santa Barbara, Honduras. This allows them to monitor every aspect of the crop’s growth – enabling them to fine tune growing practices and adjust formulae in order to create fruity exotic coffees with distinct notes of fruity. In addition, they roast their beans themselves directly at their small cafe to bring out all its true flavors.

A cozy cafe tucked into an historic 100-year-old building in Toronto’s Distillery District, Phil & Sebastian Cafe serves both locals and tourists who flock there on weekend mornings for brunch. Phil has consistently been named among Canada’s Best Baristas since their establishment, with Sebastian excelling in selecting local ingredients to craft some of the most delectable drinks possible.