• Welcome to the Party. Sit and read our stories below!

Toronto Coffee and Tea Expo 2018

THE LARGEST EXPO OF COFFEE, TEA AND DESSERTS IN TORONTO!


 

The Toronto Coffee & Tea Expo pays tribute to the talents and passion of this buzzing community, all under one roof! We are passionate about bringing together the top local talent infused with international flavours, offering guests the chance to experience a wide variety of tea, coffee, and complementary goods.

So you’re hooked on hot beverages – here’s why the Toronto Coffee & Tea Expo is for you:

  • Free drink samples
  • Discover new beans, leaves & recipes
  • International and exotic flavours
  • Coffee varietals like you’ve never seen before
  • Learn industry tips & tricks from some of the community’s finest
  • Become your own barista with beans and leaves for purchase
  • Immerse yourself in our vibrant cafe culture
  • Take part in our interactive workshops, like TIY (Tea It Yourself) & espresso making

 

Details:

  • When: April 14th & 15th from 11:00 AM – 6:00 PM
  • Where: Evergreen Brickworks!
  • Booth: Misha’s Mundi will be at Table 54 serving free samples!
  • Hosted by: Toronto Coffee and Tea Expo / West Contra

 

Tickets:

Purchase your tickets online by going to Toronto Coffee and Tea Expo website (link above)

Breakfast in bed with Nite Hood

  • When: March 24, 2017 at 11 AM to 5 PM

 

  • Where: 950 Queen St. W., Toronto (West Queen)

 

 

Nite Hood™ is gathering with Toronto’s best morning people: Hale Coffee Company, Saveur Sucrée French Pastries, and Misha’s Mundi Peruvian Raccoon Coffee. We are popping up within a pop-up (Sleepover by Thisopenspace) to bring you Breakfast in Bed!

Please come and try on a Nite Hood – ponder its soft dark space – while sampling coffee and treats in the Lounge of Comfy!

Layers in Coffee Cherry

Pericarp

  1. Skin (Exocarp): The seed and pulp are covered by a skin, very similar to that of a cherry. This skin is usually removed from the fruit after the fruit is harvested. The skin, called cascara, is often recycled into compost at farms but has recently been used in making a drink that resembles a tea.
  2. Mucilage (Mesocarp): After the skin comes the mucilage also known as the flesh. This layer surrounds the coffee seeds with a sticky, sugary substance and gives the Honey process its name. Studies show that Mucilage/water ration increases as altitude increase. Pectin layer cement adjoining plant cells.
  3. Parchment (Endocarp): This is a cellulose layer that protects the coffee bean and resembles parchment paper when dried.

Seed

  1. Silver skin (perisperm): The final layer that wraps the seed is called silver skin due to it’s color. During the roasting process this skin drys and falls off becoming chaff. Chaff is normally discarded but can be used as fertilizer. The silver skin may be polished off of the seed, but reduces coffee flavor.
  2. Coffee Bean (Endosperm) / Centre Cut: The bean, THE GOOD STUFF, is what we are all searching for. Two seeds are found inside each coffee cherry, and this is what we roast for a perfect cup of coffee!

The Journey from Bean to Your Cup

Our journey begins deep in the amazon rainforest of Peru, in the town of Satipo where our farming ground flourishes with Peruvian coffea and our nursery stays active saving Peruvian Coatis.

The province of Satipo is at 2060 feet above sea level and counts with an average temperature of 24˚C perfect climate conditions for growing coffea (coffee plant). Once the coffea is matured and ready to be harvest, we only collect the red cherry for our coatis, leaving behind the green cherry for the next harvest. After our first round of selection of the best red cherries, our coatis will do a second round of selection and only picking out the sweetest red cherries from batch.

In the coati’s digestive system the stomach amino acids and the proteolytic enzymes breakdown the outer layers of the coffee cherry. Once the outer layers are dissolved, the coffee bean which remains whole is infused with the other fruits and vegetables. The remaining layers help protect the coffee bean when extracted from their feces.
After the coffee bean is extracted from the feces, they are sent to the wash mill where they are washed several times to remove all feces matter. Once clean the coffee bean are spread out and laid out on the sun to dry for three to five days. When the coffee is completely dry the parchment coat is removed. The dried and clean coffee beans are then packaged in large bags and shipped to our warehouse centre in Toronto, Ontario, Canada

In Toronto, the beans are roasted with its silver skin at 230 degrees. Once we have the coffee bean roasted, we package them in there 60g can or 120g test tube package. The packaged coffee is then distributed all over the world from our Toronto warehouse to our happy customer and coffee shops. The profits received from all our sells are sent back to the nursery, and the circle is complete.

Help us maintain our nursery to protect our coatis, and will we send you the richest and rarest coffee in the world. The circle of life continuous with every zip you take

Coati AKA Coatimundi

Living in Satipo, Peru is where we fell in love with these adorable creatures called Coatimundi. You may not be familiar with this fur ball animals, which inhabits most of South America and Central America, but I guarantee you know about one of the mammal’s family member, the raccoon.

Coatis, like its cousin, this mammal is the size of a large house cat. Weighing anywhere from 2–7.2 kg (4.4–15.9 lb) and have a total length of 85–113 cm (33–44 in), half of that being its tail. Coatis can reach a height of 30cm (12in) tall at the shoulders. All coatis share a slender head with an elongated, flexible, slightly upward-turned nose, small ears, dark feet, and a long, non-prehensile tail mostly used for balance and signaling.

Unlike the nocturnal raccoon, which is active at night, the coati mostly gets its rest when it’s dark. They are what you would call a diurnal animals. These animals turn treetops into bedrooms by building comfortable nest out of twig-and-leaf in branches for them and their young ones. As a coati sleeps, it tucks its nose into its belly. During the day, the coati is all about snacking. Coatis search for fruit in trees high in the canopy, and use their snouts to poke through crevices to find animal prey on the ground. They also search for animal prey by turning over rocks on the ground or ripping open logs with their claws.

Unfortunately, coatis are facing a growing rate of unregulated hunting, illegal trading of these animals as pets or fur, and the serious threat of environmental destruction of Central and South America, especially the amazon rain forest.  This is why we have decided to help these lovable creature and opened a nursery. Read about our nursery blog here.

Toronto Coffee and Tea Expo 2017

  • When: April 08, 2017 to April 09, 2017

 

  • Where: The Glass Factory at 99 Sudbury St, Toronto (Liberty Village)

 

  • Hosted by: Toronto Coffee and Tea Expo / West of Contra

 

The Toronto Coffee & Tea Expo, is hosting their first coffee event to unearth and celebrate Toronto’s world-class café culture.

Guests will experience the city’s top brews and discover industry tips, emerging trends and new beans from 60 local vendors and indie cafes.

Find out what’s brewing in the minds of our leading coffee and tea innovators, savour samples and participate in new and returning hands-on workshops – like TIY (Tea It Yourself). Guests also cast their votes at the “best cup” competition alongside a celebrity judge panel.

More info and tickets are available now at https://torontocoffeeandtea.com

The Canadian Coffee and Tea Show

  • When: September 24, 2017 to September 25, 2017

 

  • Where: The Toronto Congress Centre

 

  • Hosted by: Canadian Coffee and Tea Show / EnsembleIQ

 

Canada’s #1 Coffee and Tea Industry event. Click here for more details http://coffeeteashow.ca/

Toronto Latin Dancer’s Holiday Party

  • When: December 15, 2017

 

  • Where: Alliance Banquet Hall & Event Venue

 

  • Hosted by: Dance ConneXion and Oscar Naranjo

 

Dance Connexion is hosting their annual holiday party. Enjoy great latin food and latin music all night. We will be there to provide the coffee, and keep you dancing at beat thru the night.

Coati Nursery

Misha’s Mundi Nursery, is an animal rescue center located in Satipo, Peru. The nursery is structured and dedicated only for Coatis; check out our blog about coatis to know more about them.  We are not a zoo, and we do not buy nor sell our coatis. Here at Misha’s Mundi Nursery we strive to rescue coatis from all over Peru that have been injured, mistreated, taken from their natural habitat, or dislocated due to serious threat of environmental destruction of the amazon rainforest.  Almost, all of our coatis have been impacted by humans, intentionally or not.  Many have been victims or have become orphans due to dog attacks, unregulated hunting, and illegal trading.

Misha’s Mundi Nursery has all the right ingredients for coatis to live in their natural environment with tons of care and love to help them recover. Read about our farming grounds here. Within the farm land, the coatis can roam freely, eat what they want, and be protected from their predators, and far away from being hunted.  Our goal at Misha’s Mundi Nursery is to rehabilitate and reintroduce these coatis back to their natural habitat

However, not all coatis can be returned to the wild, in most cases, our rescued coatis have been in contact with humans, either briefly or for longer periods of time (previous pets) then abandon when unfit or inconvenience, or part of a trade war where the coatis lived in disgusting holding facilities. None of these environments resemble their natural habitat, and when eventually returned to the wild, these poor animals are not able to adapt. Many coatis released back to the wild after harsh captivity also get infected by other wild animals, thus causing serious and potentially irreversible problems.

In summary, coatis that have been kept as pets or in captivity for long periods of time, have lost their natural instincts, their ability to fight infections or common diseases found in the wild and depend on humans for food and shelter.  The human dependency of the coatis, as well as the risk of being infected by diseases, unfortunately makes most of these animals unfit for reintroduction as this could lead to the animal’s death. The nursery centre will offer them a place to live out their lives peacefully, healthfully, and as part of a social and safe group of coatis.

Whatever the situation, our nursery provides a place to help the coatis flourish, and continue to be part of our ecosystem.

 

Quality vs. Quantity

Quality has always been a driving factor when it comes to buying a product; whether it’s selecting food, a TV for your living room or a new car. There are many reasons why we choose to go for one product over another, for example; a product with a quality workmanship, country of origin, intense manufacturing process, etc. A couple of high quality products, with scrutinizing processes, that come to mind are Canadian Icewine or Misha’s Cafe.

Icewine is made by specific selection of high quality grapes. Only a few grapes work to make a delicious Icewine, which are Vidal Blanc, Cabernet Franc and Riesling grapes. Once the grapes have grown over the summer, they are then netted to protect them from birds, and during rough conditions, ideally 10c-12c degrees, they are handpicked. At these temperatures the grapes’ natural water freezes and easily isolated to remove during harvesting. When “grape juice” has less water it becomes sweeter. The sweetness typically ranges from 35°Bx to 39°Bx (degrees Brix is the sugar content in a solution). Unfortunately, more grapes are needed to produce the same quantity of regular wine. Only 15% is yielded compared to table wine, but the taste is untouchable.

Peruvian Coati Coffee is similar to Canadian Icewine in many ways when it comes to their process to get the right quality product. Our Peruvian coffee beans are some of the best in the world* and taste great without much work, similar to regular Canadian Wine, but when you take it to the next step it becomes even better. Coffee cherries are brought over to our coati nursery for feeding. When the coatis rush over to eat they are very selective. They only pick the right coffee cherry somewhere between green and ripe. During their digestive process the stomach’s acids and the proteolytic enzymes breakdown the outer shell of the coffee cherry. Once the first outer shell is expose the cherry is infused with fruits and vegetables that the coati has also eaten, and helps reduce the bitterness. The remaining layers of the cherry protect the coffee beans when it is extracted from their feces (this process is handpicked in conditions that are 24c-26c and in altitudes of 1400 meter above sea level).

Afterwards, the coffee cherries are then washed and roasted at 230 degrees to kill any bacteria, which makes it safe to consume. Due to the small selection by the coatis, when eating cherries, and small amount of coatis, only 5% of the coffee is used, but it is a unique flavor that is untouchable in the world.

*Three Peruvian coffees made the top 10 best coffee list in a renowned organization (Rainforest Alliance Cupping for Quality)

Our Farming Grounds

Our story begins deep in the amazon rainforest of Peru, in the town of Satipo. The town of Satipo is the Capital of the province of Satipo in the region of Junin. The province of Satipo is located in the far East part of the region of Junin at 2060 feet above sea level and counts with an average temperature of 24˚C perfect climate conditions for growing coffea (coffee plant).

Here in Satipo, near a beautiful river, we established our crop production combined with a nursery center for our friendly Coatis. Our intent is to grow high quality Peruvian coffea plants for the Coatis to climb and extract the best cherries. Coatis only select and feed on the best coffee cherries. Coffee cherries are part of the Coatis’ diet as well as a variety of fruit and vegetables, which we also grow in our land