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Geologist turned Roaster
By training, Aaron is a petroleum geologist — someone who spent his career reading the earth's layers, following logic wherever it led. That same quality of attention shows up in his coffee. He doesn't roast dark because it's easier. He doesn't build a catalogue of blends because it's safer. He sources carefully, roasts to let origin flavours speak, and adjusts when the evidence tells him to.
His philosophy is borrowed from a winemaker he once met in Argentina, who said the only thing that matters is whether you like it or you don't — and if you don't, there's another one to try. Aaron has made that his mission: not to convert anyone to specialty coffee as doctrine, but to find the one cup that makes someone realise they've been settling. He bakes bread at home, follows every coffee shop and brewery in Nova Scotia on Instagram because he genuinely wants to know what people are building, and still makes clouds when he pours a latte. He's fully at peace with this.
Roasted with purpose, poured with curiosity
The Overland blend is a seasonal creation built from three single origin coffees — two bags of each — selected for how they layer together rather than cancel each other out. Big chocolate up front, stone fruit behind it, the kind of finish that makes you pause before the next sip.
For the past two years, the Overland blend has developed a following that starts asking about it before it's even been announced. This year, Aaron went deeper into inventory than ever before, ordering six large bags of green coffee to meet demand he knows is coming. It sells out. It always sells out. If you see it available, that's your moment.
Sourced from Finca Santa Lucia, a microlot farm in Colombia at 1,850 metres above sea level, this washed and sun-dried bean is Aaron's go-to for anyone easing into specialty coffee. Low acidity, smooth milk chocolate, and a panela sweetness that doesn't need anything added to make it work. Brewed as espresso or filter, it holds its own either way.
It's the coffee Aaron reaches for when he wants to make sure everyone at the table is happy — the one that doesn't ask too much of you, and still delivers something genuinely good. A crowd pleaser, as he puts it, and not in a compromising way.
