Third Wave is a single-origin subscription roastery. We buy one lot at a time from the people who grew it, roast it the morning it ships, and put it on your counter four days off the drum — with a brew card that tells you exactly how to make it sing. No blends to hide a tired bean. No 'roasted on' date you have to squint for. Just one origin, in its peak window, on repeat.
Poured by independent cafés and pantries across Ontario — and cupped well past 86 by the people who score these things
What 'fresh' actually means around here
Supermarket coffee is roasted in tonnes, gassed into foil, and shelved for a season. We run the whole thing backwards — small, slow, and timed to land in your kitchen at the exact moment the coffee is ready to drink.
Our green buyer cups hundreds of samples a season and contracts single lots direct from farms and washing stations, paying well above the commodity 'C' price. If we can't name the producer on the bag, it doesn't get on the roster.
Six kilos at a time on a drum roaster, profiled for each origin and logged by the gram. We roast to order on Mondays — your beans have never seen a warehouse shelf, and never will.
Tell us how you brew — pour-over, espresso, French press, AeroPress, moka — and we grind to match, or leave it whole. Either way it ships in a one-way valve bag that lets the CO2 out and keeps the oxygen well away.
Coffee needs a few days to de-gas, then holds its best for two to three weeks. We time delivery so your bag lands right as that window opens — and the brew card names the day it'll taste its absolute best.
We follow the harvest calendar around the coffee belt, so what's in your box changes with the season — a fresh-crop Ethiopian in spring, a washed Colombian through summer, a structured Central American as the year turns. Six of what's roasting this month.
The easiest place to start, and the one we hand to anyone still learning their grinder. Crisp red apple, a spoonful of panela sweetness, and a clean cocoa finish that holds up in a pour-over or a moka pot. Forgiving on an off morning.
The bag people fall in love with. Jasmine on the nose, bergamot and white peach in the cup, and a finish like cold black tea. Light-roasted to keep every floral note intact — best as a slow pour-over.
Sun-dried on raised beds until it tastes like the fruit it grew on. Blueberry jam, ripe strawberry, and a syrupy body that wins over people who swear they don't like fruity coffee. Unapologetically expressive.
The all-rounder that pulls a serious espresso and makes a comforting drip. Milk chocolate, toasted almond, and a soft baking-spice warmth. Profiled to sit happily on either side of the filter-espresso line.
High, bright, and elegant. Blackcurrant, blood orange, and a tea-like clarity that rewards a careful brew. The one we reach for when someone says they've tasted everything.
Our espresso bag, built for milk. Red grape and brown sugar pulled as a shot, then dark cherry and caramel once it hits steamed milk. The flat white you'll start making at home instead of buying out.
The hardest distance in coffee is from bag to cup. Most home brews fail on grind, ratio, or water — not beans. So every box arrives ready to fix that, no barista training required.
Each origin ships with a printed recipe: dose, water, grind setting, temperature, and time, dialled in by us on the gear most people actually own. Follow it once to taste the difference, then tweak from there.
Choose espresso, pour-over, French press, AeroPress, moka, or cold brew at checkout and we grind to match. Own a grinder? Pick whole bean — it's always the better cup.
Brewed coffee is over 98% water, and hard tap flattens the best beans. Every box includes our mineral-balance sachet recipe, so you brew with the water the coffee was profiled for.
We write tasting notes the way the coffee hits your tongue — 'red apple, panela, cocoa' — not the way a marketing deck would. If we can't taste it across the cupping table, it doesn't go on the bag.
Stuck on a sour shot or a muddy pour-over? Reply to your shipping email and a real roaster talks you through it. We would rather fix your brew than sell you another bag.
Every bag is stamped with the roast date in plain numbers and the producer's name in full. No 'best before' fog, no anonymous blend — you always know what you're drinking and when it peaked.
“I'd decided bitter pour-overs were just my lot in life. Turns out it was the beans and my grind, and the brew card fixed both in one morning. I actually look forward to Friday deliveries now.”
“I run a small espresso bar, and the Volcán honey lot is the cleanest single-origin I can get delivered this fresh. My regulars clocked the change the week I switched. It's the only bean on my hopper now.”
“The roster keeps me curious — one month a jammy natural Ethiopian, the next a bright little Burundi I'd never have chosen myself. It turned my morning coffee from a habit back into something I look forward to.”
Every plan is roast-to-order with free carbon-neutral shipping, a brew card in every box, and total control — set your cadence, swap origins, pause for a trip, or cancel in two clicks. Bags are 340g (12oz).
One origin, no commitment.
Our pick of the week, before it sells out.
Fresh coffee for cafés & teams.
We roast to order on Mondays and ship the same day, so most boxes land four days off the drum. Coffee needs three to five days to de-gas before it's at its best — your brew card flags the exact day it peaks — and it'll taste excellent for two to three weeks after that.
Whole bean every time if you own a grinder; coffee starts losing aroma within minutes of grinding. No grinder yet? Choose your brew method at checkout — espresso, pour-over, French press, AeroPress, moka, or cold brew — and we'll grind each bag to match it precisely.
Every bag is one lot from one farm or washing station's harvest — that's why our Ethiopian tastes of blueberry and our Colombian of red apple. Blends average distinct flavours together, and they're often where roasters quietly bury older or lower-grade beans. We would rather show you exactly what one place can do.
Completely. Set your cadence to weekly, biweekly, or monthly; swap the upcoming origin for any on the roster; skip a delivery; or pause while you're travelling. Manage all of it from your account in a couple of clicks — no email chains, no retention hoops.
That's exactly who the brew card is for — a tested recipe for dose, grind, water, temperature, and time on common home gear. If it's still off, reply to your shipping email and a real roaster will walk you through dialling it in. Nine times in ten it's grind size or water, not you.
Free carbon-neutral shipping across Canada on every box and every plan, with the offset built into our cost, not bolted onto yours. We're rolling out U.S. delivery through 2026 — add your email to the waitlist and we'll tell you the week it opens.
Take the two-minute quiz and we'll match you to your first origin, or pick a bag yourself and have it roasted tomorrow. Pause or cancel whenever — the only commitment is a better morning.