Meet Rosie! Rosie is co-owner Carol-Anne’s fur baby. Her breed is the Papillon, also known as the “butterfly dog”.

Papillon is the French term for butterfly and seemed the perfect choice for the company name.

Papillon Coffee was born!

We're Wild About Coffee

Coffee beans from around the world all offer variations of flavours and aromas when roasted. Different methods of roasting allow the bean to release their hidden secrets from within.The roasting process creates chemical changes in the coffee bean when heat is applied at a particular time.

For us, the attraction of roasting coffee is the blending of art and science to create something special for coffee lovers to enjoy.

Using Air Roast technology, we roast in small batches carefully monitoring temperature and airflow to our unique profile and extract the flavours our beans have to offer.

Our roasted beans are blended to a specific recipe, unique in flavour and aroma.

Oil on Fresh Beans?

It’s actually very normal for fresh, dark-roasted coffee beans to have an oily sheen. This is because dark beans are already full of oils, and the roasting process brings these oils to the surface.

Some people think that oily coffee beans have more flavour, while others always prefer a drier roast. Changing the heat used and the roasting time will change how much oil is present on the beans, these differences in the roasting process are part of a roaster’s signature taste.

Every bean is different, and so is every roasting process. Some beans will never produce a lot of oil, even if you roast them for an extended period of time. Other coffee beans are full of flavourful oils and will have a shiny coat no matter how long you roast them.

Regardless of the amount of oil, you can tell whether your roast is fresh by the strength and quality of the aroma. Fresh roasts have the strongest scent and usually smell green, floral, or spicy. As the roast gets older, the scent will start to fade, and beans might even smell dusty.

Oil on Older Beans?

The roasting process doesn’t always coax the oil out of coffee beans. If the roast is dry, you might not see any oil when you first open the bag – but that doesn’t mean it’s not in there. All coffee beans will start to oxidize once they become exposed to air.

After a few weeks on the shelf or in the warehouse, your coffee beans will start to develop an oily coating that looks similar to the one on freshly-roasted beans. Coffee beans are still drinkable at this stage. In fact, some people might enjoy the rich and slightly dark taste that comes from a slightly aged roast. After a few more weeks, the coffee oils will start to evaporate, taking most of the flavour and aroma with them.

Coffee beans that have lost their oils entirely are stale. The aroma will be gone, and any coffee brewed with them will have a dry, bland, or even bitter taste. The truth is that if your coffee beans still have visible oil, they’re at least a few weeks fresh and have plenty of flavour.

The next time you see oily coffee, get ready for a bold and delicious flavour experience.

About Decaf!

Like regular coffee, decaffeinated coffee begins as green, unroasted beans. The hard beans are warmed and soaked in liquid to dissolve and remove the caffeine in one of four ways: using water alone, using a mixture of water and solvents (most commonly methylene chloride or ethyl acetate) applied either directly or indirectly, or using water and “supercritical carbon dioxide.”

All four methods are safe, and once the caffeine is removed (well, at least 97% of it), the beans are washed, steamed, and roasted at temperatures that evaporate all the liquids used in decaffeination.

A typical cup of decaf coffee has about 2 mg of caffeine, compared to a typical cup of regular coffee, which has about 95 mg of caffeine.