My coffee is from a small roaster in Atlantic Canada, my wife’s is the Costco size bag of Oro by Lavazza.
this post was submitted on 02 Aug 2026
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Yeah it’s what I drink on days I work, it’s a solid, predictable, consistently decent bean. Easily my favourite store brand bean I’ve tried. Way better than their Rosso or anything else they make, and better than any other big name roaster I’ve tried too.
My wife isn’t a fan of our current bag of specialty beans so I’m the only one drinking them. Once this bag is done we’ll probably get something from Hatch, they’ve been our favourite local (ish) roaster so far.
I haven't looked at them all but most of the large brand coffee is robusta, it's actually pretty rare to find 100% arabica like Oro. A quality robusta can be okay, especially for a latte or something (although I rarely ever drink that, only cold brew latte over ice in the summer). But they can get kind of samey and bland, even when they're not suffering from being overly bitter or having unpleasant undertones.
What's your current specialty coffee? Hatch looks like a great place, I guess I'll keep it in mind if I'm ever in Ontario. I'll probably make my next order from a Swedish micro roaster called Tadah. They have a great rotating selection so you can usually pick up something oddball there, like aged Mandheling, funky fermented coffees or Indian monsoon coffee. They even sell pure Jamaican Blue Mountain from time to time.
That makes a lot of sense actually, and would explain why I enjoy it so much. Very neat.
My current bag is called Ocean Air by Saltwinds Coffee Company. I usually wouldn’t go for something flavoured but thought this would be an interesting twist. It’s not my favourite but it’s definitely different, in a mostly good way. It’s much better for pourover than espresso but it’s not a bad shot per se, just not excellent. If you get a chance to try a single cup of it, I’d say do it, but maybe don’t buy a whole bag.
Ocean Air sounds really interesting from looking into it. Does it gain any funky flavours from the process? I'm not opposed to that, I even enjoy Sumatra Mandheling a lot even though some really don't. Hell, the aged Mandheling I had once is one of my favourites - tasted like leather, pipe tobacco, black pepper and damp jungle earth. I loved it but, probably not everyone's cup hah.
I’d say they definitely achieved their goal because the best way I’d describe it is that it tastes like the ocean. I spend my vacation every year in Newfoundland and spend as much time as I can on the water, so I’m very familiar with the taste and smell of salt water air, and this coffee is spot on. With espresso it ends up tasting really salty because of the strength of espresso but with a pourover it ends up really smooth. If you’ve ever added a touch of salt to your coffee before, that’s sort of what it tastes like, but better. I personally don’t love salty coffee so it’s not fully my thing but for salty coffee it’s excellent, so it turns out to be mostly enjoyable for me, if that makes sense.