YYC Feature: CHRONICLE COFFEE
Karl and Phil Ward’s coffee is ‘picked by hand & roasted with passion’
Phil and Karl are a father & son team that share a love for high quality, ethically sourced coffee. Chronicle Coffee Roasters is a small batch roaster that sources only speciality coffee beans through direct trade with farmers located in Colombia, Guatemala, Mexico and Ethiopia. The duo behind the company exude enthusiasm, and their vitality is sure to get anyone excited about coffee! Phil & Karl’s attention to detail underscores their passion for their craft: there are an abundant array of factors that Chronicle is exceptionally attentive to including ‘micro-climates of growing regions, fruit varietals, soil types, and processing style’. But part of what sets them apart beyond their high energy commitment to quality, is their commitment to giving back. Chronicle Coffee supports 4 key charities, one of them being Food 4 Farmers, an organization which partners with coffee farmers throughout Latin America to create thriving food hubs and help farmers’ diversify their income. What is clear is that Phil & Karl are right in indicating that Chronicle is ‘not just coffee’— it’s a brand built on community values, relationship building and a dedication to craftsmanship.
I think it’s awesome that you’re a father & son unit! Is this your first business together, and why coffee? and where did your passion for the craft come from?
This is our first business together, however I have worked with Phil on previous jobs and projects. My passion for coffee really started in sourcing the best ethical coffee I can find. Focusing on a few main regions. Colombia, Guatemala, Mexico, Ethiopia. My passion started from looking at coffee like wine. Many different tasting notes, regions, elevations, soil types, bean types. As I got to understand the science this led to a passion. I started with a 2.5kg Roaster, then a 25kg Roaster, and as well now we have a 50kg Roaster. Currently three different roasters make up our portfolio.
My passion started from looking at coffee like wine. Many different tasting notes, regions, elevations, soil types, bean types. As I got to understand the science this led to a passion.
Your website indicates that Chronicle Coffee Roasters believes in giving back! In what way do you give back to farmers? What do you do in order to build meaningful relationships with these farmers?
We give back to farmers all across the world. Our four based regions are Colombia, Guatemala, Mexico, Ethiopia. We give back to four charities in each of these regions. The charities we support are Food for Farmers, Ground for Health, Pueblo a Pueblo and Coffee-lands. These organizations help support women’s health, feeding farmers and developing education.
Can you explain exactly what ‘direct trade’ means in your industry? How do you distinguish between direct trade and fair trade in the coffee business?
Direct trade is a very interesting term in the coffee world, this is due to the word being used ‘lightly’. What direct trade means to us is sourcing a coffee bean from a specific co-operative (Group of Farmers). We always make sure we are using specialty coffee. Often Q-Graded (Quality grade) 86+ Points. In the world of coffee anything above 80 is specialty.
You’re passionate about small batch roasting because it allows for meticulous monitoring and quality control during roasting! What is involved in this monitoring procedure? Do you enjoy this part of the process?
Small batch roasting is the essence of quality control, this is due to the fact that you can have much more control over the roast. What is meant by control is monitoring the development stage on coffee. Roasting mainly on our 25kg roaster this is 10% the size of some of the larger roasters (280kg+). As coffee roast it develops, the most important development time is after the first crack. First crack is the early stages of a light roast. This development time can shape the body and acidity of the coffee.
Our coffees are third wave embracing the light and bright, however we do have some medium and dark roasts to give our coffee lovers all options.
The term ‘speciality coffee’ sounds great! But what does it actually mean, for consumers who might not know?
We always make sure we are using specialty coffee and often organic offerings. Often Q-Graded (Quality grade) 86+ Points. In the world of coffee anything above 80 is specialty. Anything under 80 is considered conventional coffee. Some may mix a conventional with a specialty coffee. We can proudly say we 100% use specialty coffee.
What is your hope for Chronicle Coffee Roasters in the next 5 years?
We are super excited to announce that we are expanding. We are moving into the USA as we have had requests down there. Our home will always be Calgary. But we are supporting our coffee lovers across Canada and soon the USA.
What is a valuable piece of advice or wisdom that has helped you get you where you are?
Never give up. Keep pushing. The life of an entrepreneur never stops. Keep beating goals and pushing further. At Chronicle we are committed to the success of our partners. Helping them succeed makes us succeed. We are in this together is the approach we share with our café partners.
Find them at:
https://chroniclecoffee.ca/