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Village People Coffee Roasters, 484 Chebucto Street, NS B0E 1B0, Baddeck, NS (2026)

02/12/2026

Sydney, we’re popping up ❤️❤️❤️

The Village People are heading to the this Saturday, February 14th from 10am–2pm.

We couldn’t miss CB’s coziest festival, — we’re big fans of and the beautiful community they bring together.

It’s Valentine’s Day, so yes… hearts on every latte (obviously). ☕💘

Want us to bring a specific coffee for you? Send us a DM ahead of time and we’ll have it ready.
And yes, yes, yes — Oatcakes will be there too.

12/08/2025

We are heading on the road with a few more festive events before Xmas 🕺💃🎄

⭐️Dec 13 (2-7 PM) - Salty Holiday Market
⭐️Dec 14 (12-5 PM) - 3rd Annual Louisbourg Fudge Off at the Louisbourg Fire Hall
⭐️Dec 19 (4-8 PM) - North End Noel
⭐️Dec 20 (9-2PM) - Guest Barista

Looking for our holiday roast from Angel Ortega?!? Currently on the shelves

12/03/2025

NEW COFFEE DROP (did it fall from above? Maybe) 😇

We are chuffed to present our Holiday Gesha from Columbian producer Angel Ortega.

Angel is a second-generation coffee grower from San Agustín, Huila, who has been cultivating coffee since his teenage years. He started working alongside his father and brother, tending to a plot of 700 coffee trees. In 1985, at the age of 24, he ventured out on his own and planted a new lot of 10,000 trees of the Colombia variety.

The gesha coffee variety is one that can be difficult to grow. Often having a lower yield harvest and these varieties take at least three years to bear fruit. This makes investing in them risky for smallholders, as it requires sacrificing productive land for the chance of higher prices.

Angel’s extensive experience as a coffee grower helps him navigate the challenges many in San Agustin face, where investing in coffee often lacks guaranteed returns. Don Angel’s third exported Gesha lot showcases high-quality coffee from smallholders, not wealthy estates. While these coffees won’t solve all issues, they can provide a crucial lifeline during tough pricing periods.

Variety: Gesha
Farm: Miramar
Farm size: 10 hectares, 7 with coffee
Location: Kennedy, San Agustin, Huila
Altitude: 1,850 masl
Process: Washed
Tasting Notes: Bright & juicy, nectarine, vanilla, creamy body
Processing details: Cherries are picked every 15 days when they reach peak ripeness and are then left overnight in cherry. The coffee is de-pulped the next morning before undergoing a 36-40 hour dry fermentation. It’s rinsed three to four times and then moved to raised beds, where the coffee is dried for 18 to 22 days under white mesh. Coffees are stored in parchment in Grainpro until ready to be milled.

Find Angel’s Gesha this weekend

Or on 🤗

08/29/2025

NEW COFFEE from Pastor Ordoñez ⭐️

Pastor is a third-generation coffee producer from San Agustin, tracing his
lineage back to some of the earliest days of coffee production in the area.
Now 50 years old, he’s spent his entire life since the age of 18 growing coffee
and has come to establish himself as a respected grower.

Don Pastor has played an instrumental role in the development of specialty coffee in his area. He was an original member of the now-famous Los Naranjos Association, a group of small producers who bound together to find better market access for their coffee as early as the year 2000.

Working together, they were able to create a collective group that now numbers up to 90 small producers who have been able to fight for a stable fixed price for their coffees, thereby giving them more stability. Despite this step forward, which helped him to improve his farm and to create a more organized approach to his practices, he only achieved the sale of his coffee as a micro lot in 2018, having sold all his coffee before this as part of a blended lot.

As part of his evolution as a coffee producer, he hopes to have his name known on the international level as a coffee producer of great quality and to see the development of direct and stable relationships with the importers and roasters who buy his coffee, rather than selling all his coffee in a blend to an exporter.

Variety: Pink Bourbon
Farm: El placer
Farm size: 4 hectares
Location: Las Chinas, San Agustin,
Huila
Altitude: 1,800 masl
Harvested January 2025, shipped May 2025
Process: Washed
Processing details: Cherries are picked and left for 8 hours in sealed
bags before being placed in the hopper and left for another 12 hours
to ferment. The cherries are then released through the de-pulper and
left to dry ferment for 36 hours. The coffee is then washed 3-5 times and
moved directly to raised drying beds. The coffee dries for between 18 days
to one month, depending on the sun exposure. When the sun is very
strong, a sliding roof is moved over to give more shade and slow drying.

08/20/2025

NEW COFFEE from Armando Quinteros 🔥 🔥 🔥

A lifelong coffee grower with a lineage stretching back generations, Armando is yet another example of the experienced smallholders in this part of Guatemala who grow excellent coffee but aren’t given the chance to connect with a solid buyer who collaborates not only on pricing but also shares knowledge around best practices in coffee processing and offers traceability to the grower about their own supply chain.

Armando, like all of the growers in this zone, manage incredibly small plots and claim all of their earnings through the sole income source of coffee. Armando’s farm is a mere 1.4 hectares with around 6,000 plants, meaning that his annual production at the absolute maximum of production would be around 15 exportable bags. However, given the age of the trees and the relatively low productivity at this altitude, he and many others don’t see optimal yields from their farms.

Thanks for supporting Armando in one of his first ever international sales, and for supporting Cafe Colis Resistencia as well.

Variety: Pache San Ramon and Catuai
Farm: El Matazano
Farm size: 1.4 hectares
Location: El Volcancito Casillas, Nueva Santa Rosa
Altitude: 1750masl
Process: Washed
Processing details:
Cherries are picked at peak ripeness and then moved to the communal beneficio in El Volcancito. Here, they are floated and the remaining cherries are stored in sealed plastic bags in shade for 48 hours. The cherries are then depulped and left to dry ferment, again in sealed plastic bags, for another 40 hours. Once rinsed, the coffee is dried on raised beds for 15-17 days. Parchment is stored in a dry warehouse, sealed in plastic bags until milling.

Available exclusively , and

Address

484 Chebucto Street, NS B0E 1B0
Baddeck, NS
B0E1B0

Website

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