Firebat Coffee

Firebat Coffee Small-batch specialty coffee roastery in Burlington, ON. Sourcing via Direct Trade from top-notch, shade-grown coffee farms in El Salvador.

Visit our Coffee Lab for the ultimate coffee experience! Let's face it, many of us need coffee, but some of us enjoy coffee at a higher level. Above the regular market there is the Specialty Market where flavors get poetic, we roast beans that can be traced in transparency, who hold world class quality cupping scores at prices. Our customers are individuals, restaurants, coffeeshops, hotels, etc.

Our business proposition comes from deep flavor knowledge about how to build the right coffee for your needs.

07/20/2026

Monday sounds at the Roastery! 🔥☕️

Every week we roast in small batches here in Burlington. It’s a slower approach that allows us to highlight the unique character of every coffee we source directly from producers we know and trust.

Directly sourced. Freshly roasted. Ready for the new week!

What’s in your cup today? ☕️

06/11/2026

✨New Decaf✨

Our new Sugar Cane Decaf from asomujer_huila ASOMUJER, a women-led coffee cooperative in Huila, Colombia.

Smooth, sweet, and full of flavour - proof that decaf doesn’t have to be boring!

Now pouring decaf and half-caffeine espresso shots at the Roastery + Coffee Lab, decaf beans available to take home ☕️

Great coffee, minus the caffeine ✌️

✨ New Decaf Coffee ✨Meet our new Decaf from ASOMUJER, a women-led coffee cooperative in Huila, Colombia. Decaffeinated u...
06/05/2026

✨ New Decaf Coffee ✨

Meet our new Decaf from ASOMUJER, a women-led coffee cooperative in Huila, Colombia. Decaffeinated using the natural Sugar Cane process, this coffee retains the sweetness, complexity, and character that make specialty coffee unique.

In the cup, expect notes of sugar cane, roasted nuts, black tea, with a smooth body and low acidity.

Produced by more than 75 women coffee growers working together to improve quality, sustainability, and economic opportunity in their community, this is a coffee with both exceptional flavour and a meaningful story.

Perfect for late afternoons, evenings, or anytime you want great coffee without the caffeine.

Now available in roastery and online - FREE shipping on orders over $50!

☀️ Long Weekend Hours ☀️Victoria Day long weekend is upon us! We’ll be open regular hours on Saturday, May 16 from 10–4,...
05/15/2026

☀️ Long Weekend Hours ☀️

Victoria Day long weekend is upon us! We’ll be open regular hours on Saturday, May 16 from 10–4, and closed Sunday & Monday (May 17–18).

Stop by this Saturday to stock up on coffee for the long weekend ☕️

✨ New Coffee: La Buena Esperanza ✨From the volcanic slopes of Cerro Cacahuatique in Morazán, El Salvador, this coffee co...
04/30/2026

✨ New Coffee: La Buena Esperanza ✨

From the volcanic slopes of Cerro Cacahuatique in Morazán, El Salvador, this coffee comes from Finca La Buena Esperanza—managed by fourth-generation producer Andrés Quintanilla.

Founded in 1924 by Andrés’ grandmother, the farm has evolved over generations—from Typica to Bourbon, and now a diverse mix of varieties that balance quality and resilience.

This lot is Bourbon Tekisic, often called “improved Bourbon.” Developed through decades of mass selection in El Salvador, choosing and replanting the best-performing Bourbon plants over generations, it offers a more refined, consistent expression while preserving its classic character.

In the cup: creamy body, deep chocolate sweetness, and a soft touch of cinnamon. Clean and balanced as a washed coffee, and incredibly versatile—equally at home as espresso or filter.

A coffee built on generations of work, care, and patience.

Now available in roastery and online - FREE shipping on orders over $50!

04/23/2026

9 months. One cherry. 🍒

Our 10-year-old coffee tree produced its very first cherry—right here at the roastery.

We picked it at peak ripeness, when the fruit turns deep red and sugars are fully developed.

Let’s have a peek what’s inside 👀

Covered by thick, protective outer skin (husk, or cascara). This part of the coffee cherry is rich in antioxidants and the husk is used for cascara tea

Under the skin is the the sweet, sticky fruit pulp similar to the texture of grapes. This is where sugars build up during ripening and influence the final cup flavor.

Next up is mucilage, the inner layer of the pulp, which is left on the beans in honey processing

And finally, the two seeds—the coffee beans we roast 🫘

From fruit to cup—this is where it all begins; coffee is a fruit first.

Curious to taste the difference? Visit us at the Roastery or explore our coffees online

📍12-3245 Harvester Rd, Burlington

Address

12-3245 Harvester Road
Burlington, ON
L7N3T7

Opening Hours

Monday 9am - 4:30pm
Tuesday 9am - 4:30pm
Wednesday 9am - 4:30pm
Thursday 9am - 4:30pm
Friday 9am - 4:30pm
Saturday 10am - 4pm

Telephone

+19056350949

Website

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