94 Celcius

94 Celcius was founded in Montréal, Canada, in 2017 by Marc-Alexandre Emond-Boisjoly and is now based in Sainte-Julie, Québec. Its founder holds a bachelor’s degree in biochemistry and a master’s degree in pharmacology, bringing a scientific background to the practical questions of coffee roasting.

The roastery uses a Probat P12 and close attention to heat and profile development to understand how a coffee changes through the roast. Its range includes approachable espresso blends alongside more distinctive single origins and experimental lots.

Sourcing includes relationships with producers known for detailed work on fermentation and processing, such as Diego Samuel Bermúdez, Wilton Benitez and Sebastian Ramirez. That combination makes 94 Celcius broader than a single roast style: some coffees emphasise familiar balance, while others explore vivid fruit and unusual aromatics. The scientific training provides context for the founder’s interest in both.