Dark City Coffee Co.

09/22/2026

The best part of the day.

A quiet moment, a fresh cup and the aroma of freshly roasted coffee. Sometimes, it really is that simple.

Find your next favourite at darkcitycoffee.com

09/18/2026

Life at Dark City is filled with coffee, teamwork and the occasional misadventure. No two days are quite the same. From roasting and packaging to filling orders and everything in between, we work together to get freshly roasted coffee out the door and into your hands as quickly as possible.

That teamwork has kept Dark City running since 1987 and consistently delivering top-quality coffee. But the real secret is that we genuinely enjoy what we do. We share a passion for great coffee, work hard together and have plenty of fun along the way.

Take a look behind the scenes, meet the team and see what an average—not-so-average—day at Dark City looks like.

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09/16/2026

Cupping is an experience best shared with others—comparing aromas and flavour notes, especially when you can’t quite put your finger on a particular taste and have to work together to figure it out.

Drinking coffee is always an enjoyable part of the day, but there’s something especially exciting about cracking open a bag you haven’t tried before. What are you tasting—chocolate, something earthy, or fruit? How much do you like it? Every coffee offers a new world of discovery, made even better when shared with someone else.

At Dark City, there is always something new to try. Different origins, growing cultures, and processing methods create distinct aromas and flavour profiles—and we’re bringing in new coffees all the time. There will always be new flavours to discover and new ways to enjoy a great cup of coffee.

Cupping can also be a deeply personal experience—something to slow down and enjoy entirely for yourself. But there’s nothing quite like coffee bringing people together through a shared love of truly exceptional coffee.

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09/09/2026

08/31/2026

08/14/2026

Meet Kevin Plener—roaster, coffee curator and cupper at Dark City Coffee, and the founder of Go Cup Yourself Coffee.

At Dark City, Kevin works alongside David Thompson and Jully Gritzan, helping with sourcing, roasting and the daily work that keeps the operation moving. The team focuses on fresh, small-batch roasting, working to a weekly schedule so the coffee is packed and shipped while it’s at its best.

Kevin has also played a part in producing some of Dark City’s best-known coffees, including Dark City Espresso and The Black Dog Espresso—two popular choices for rich, full-flavoured lattes.

His interest in coffee doesn’t end with roasting. Kevin started Go Cup Yourself to help people understand what they’re tasting and discover the kinds of coffee they actually enjoy.

Go Cup Yourself brings professional coffee cupping into the home through freshly roasted coffees, virtual tastings and online flavour tools. It takes something that can feel technical or exclusive and makes it relaxed and approachable. You don’t need special knowledge—you just taste, pay attention and learn as you go.

For Kevin, it all comes back to a simple question:

“What could you do every day for the rest of your days without looking back and thinking you should have done something else? For me, it’s coffee.”

From roasting Dark City favourites to helping people experience coffee in a new way through Go Cup Yourself, Kevin has built his work around curiosity, quality and a genuine love of the cup.

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08/13/2026

This summer photoshoot is a classic from the Dark City archives—and proof that we’ve always taken goofing around almost as seriously as roasting coffee.

Team building has always played an important role in keeping our company running, our close-knit crew connected, and your coffee coming. Over the years, we’ve made the most of summer by spending time together, supporting one another, and having plenty of fun along the way.

That same energy goes into every roast. We want you to taste the care, dedication, and joy our team brings to every cup.

As cliché as it may sound, Dark City has always felt like more than a company. For decades, our team has grown together while remaining committed to producing exceptional coffee for the GTA.

Since 1987, you’ve been an important part of our journey. From all of us at Dark City, thank you—and don’t forget to get outside and enjoy the last days of summer!

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Jully Gritzan Kevin Plener

07/24/2026

We can’t stop talking about our new Limity coffees from Yunnan, China. From the farm to your home, these coffees are handled with care at every stage and are gaining attention for their unique and distinctive flavours.

The estate stretches across the mid- to high-altitude mountain ridges of Baoshan, where warm, sunny days are followed by much cooler nights. This temperature shift helps the coffee cherries ripen gradually. The plants take approximately three to five years to produce their first commercial crop, giving the beans time to develop their natural sugars and organic acids.

Limity uses innovative processing methods, including anaerobic fermentation and sun-drying on raised patios. Careful attention goes into these beans from the very beginning, and after they travel from Yunnan to Canada, we complete the final step.

Every pound is custom roasted with the same care and respect that went into growing and processing the coffee. From the mountains of Yunnan to our roastery and your door, every bag reflects the care of the people behind it.

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07/21/2026

The coffee drop is the most dramatic part of the roasting process, and by far everyone's favourite.

As the beans drop into the cooling tray, the chaff flies like confetti while cool air rushes through the batch, quickly bringing the beans down to the right temperature and locking in the flavours developed during the roast. It's a satisfying moment to watch, especially if you're waiting for a fresh roast.

This is how Dave roasts coffee every day at Dark City. Every batch is carefully monitored from start to finish, with each roast profile adjusted to bring out the best characteristics of that particular coffee. Nothing sits on a shelf for weeks—it's roasted fresh so you get the coffee at its best.

If you've never seen coffee roasted fresh, stop by and watch it happen. The smell alone is worth the visit, and the coffee speaks for itself.

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07/08/2026

Dave has taken us through the entire roasting and cupping process, from evaluating the green beans to listening for the final crack and breaking the crust on these truly extraordinary coffees.

Finally, we get to taste the brewed coffees from Yunnan, and they certainly pack a punch.

Dave explains how dramatically the flavour profile changes from the dry fragrance at the beginning of the process. The peanut notes in Moon Bear have disappeared, replaced by bright orange tangerine and black tea.

Orange Cat delivers notes of almond, brown sugar, green tea, and oatmeal.

Triple Fermentation is the boldest of the three, with striking notes of black licorice, raspberry, red w**e, and tamari.

Each coffee is completely different, yet equally delicious in its own way. These Yunnan coffees are unlike anything else on the market right now, offering a truly unique tasting experience that you'll be hard-pressed to find anywhere else.

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07/05/2026

Dave shows us the next step of the cupping process: smelling the aroma of the coffee before breaking the crust that forms on top as the coffee blooms and releases CO₂.

He explains the difference between fragrance and aroma. Fragrance is the dry smell of the freshly roasted coffee before water is added, while aroma is the smell that develops after pouring boiling water over the grounds.

This time, Dave picks up some incredibly fruity notes, including Fruit Loops, along with chocolate and peanut. Next comes breaking the crust, releasing another wave of aromas and bringing us one step closer to tasting these wonderful and unique coffees.

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07/02/2026

After roasting comes our favourite part—it’s time to have some fun with our new Yunnan coffee beans.

But first, we have to stop and smell the flowers before adding any water.

Cupping is the process coffee professionals use to smell, taste, and compare the unique flavour profiles of different coffees, much like a w**e tasting. Before a drop of water is added, Dave gets his nose right into the freshly roasted beans. As he says, it's a sensory experience, and the aroma is an essential part of truly appreciating great coffee.

Here’s what Dave picked up from the dry fragrance of our three Yunnan coffees:

☕ Orange Cat — Almond, brown sugar

☕ Triple Fermentation — Alcohol, black licorice, raspberry, umami

☕ Moon Bear — Peanut, orange

Coffee is constantly changing throughout the roasting and brewing process. The aromas you experience from the dry grounds can be completely different from what you smell after brewing, and the flavours continue to evolve as the coffee cools in the cup. Every stage reveals something new, making the experience just as rewarding as the final sip.

Next comes the brewing, even more wonderful aromas, and finally the best part—tasting a spectacular cup of coffee.