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Monday 9am - 4pm Tuesday 9am - 4pm Wednesday 9am - 4pm Thursday 9am - 5pm Friday 9am - 5pm Saturday 9am - 4pm

Rogue Wave Coffee

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Edmonton, AB
Rogue Wave Coffee

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Roasting and making fine, fine, sweet, sweet coffee!

11/01/2026

Sweet, floral, and bright!
Brew our November Roaster’s Club coffee with Steely and the MAVO Hytrac dripper.
Full brew guide on our YouTube channel! (link in bio)

10/31/2026

Back in 2020, a Brazilian coffee with notes of grape juice, honey, and bubblegum caught Ply off guard at a blind cupping. We bought 10kg, it didn’t stay on our shelves for long, and a rather lovely relationship with Daterra began.

Six years later, there are farm selfies, WhatsApp laughs, and Full Bloom finding its familiar place on our shelves. We still get excited about the unusual stuff, but we’ve grown quite fond of the company, too.

This year’s Full Bloom brings chocolate and brown sugar sweetness, hazelnut, and notes of tangerine and plum. If you’re looking for a little company for your morning coffee, we’ve also written about our friends in Brazil and the cup that introduced us.

Pick up a bag and settle in for the story. You’ll find Full Bloom and our latest blog through the link in our bio. 😉

10/15/2026

We hung out with Jessica from Slothee Coffee Jessica Lui at Feast & Fallow in Vancouver for her last pour over pop-up before maternity leave!
We brewed a delicious Colombian, heard the story behind Slothee, and chatted about her next little “unpaid intern.” 👶☕

Watch the full video on our YouTube channel. You can find more of Jessica’s coffee adventures at Jessica Lui . 💛

P.S. The food and coffee at Feast & Fallow Feast & Fallow are pretty great too. Check them out if you’re in the neighbourhood! 👀🫶🏼

10/12/2026

We are closed today. Open tomorrow as usual from 9-4. Hope you have a great holiday!🥰

10/08/2026

Thank you to everyone who joined us at the cafe for the live global tasting with James Hoffmann and Lucia Solis over the weekend! We loved sharing these coffees with you!

If you missed it, no worries! The Fermentation Project coffees are now on the bar at our cafe. Here’s your last chance to try these one-of-a-kind coffees!

☕ Flight of all four (4 × 6oz): $22
☕ Two small pourovers (8oz each): $13
☕ Single pourover (12oz): $7.50

Available until we run out of coffee!

All four coffees come from the same lot at Finca San Miguel Urias in Antigua, Guatemala, processed by fermentation consultant Lucia Solis:

• Mechanical Demucilagination — virtually no fermentation
• Wild Fermentation
• Lactobacillus Inoculation
• Saccharomyces Yeast Inoculation

Same farm and lot, roasted light so the differences shine through! Fermentation is the only variable, so every difference you taste comes straight from the process. You almost never get to taste a fermented coffee next to its unfermented version, so now's your chance! 😉

10/01/2026

Happy October! That means it's time to check our YouTube for this month's brew guide. This time, it's a delicious natural Ethiopian coffee! See you there!

🛒 You can shop online, or in store!
📍 11322 119 St NW, Edmonton, AB, Canada 🇨🇦
🛻 Free Local Edmonton Delivery on Orders Over $45.
🚚 Free Shipping in Canada on Orders Over $45
🇺🇸 Free Shipping to USA on Orders Over US$57
🌎️ Worldwide shipping

09/23/2026

It’s been over a month since ORIGAMI Cup Canada 2026, and we’d love to share a little more from the day!😏

Our top 3 competitors kindly shared their brew recipes with us! So swipe for Shinya’s (Hiyori Coffee Shinya), Sabin’s (.wang), and Andrew’s (Andrew) recipes, plus a closer look at the competition coffee from coffee wallas . 👀

Thanks again to everyone who joined us, and to our volunteers, sponsors and partners for making it all possible. 💙

You can find the full recap and more brewing notes on our blog. ☺️
 Our incredible sponsors:
☕ ORIGAMI: ORIGAMI
📍 Co-host & Venue: The Roasters Pack (The Roasters Pack )
🫘 Competition Coffee: Coffee Wallas (coffee wallas)
🎁 Prizes: ORIGAMI (ORIGAMI), Femobook (FEMOBOOK COFFEE GRINDER), 1ZPRESSO (1Zpresso Coffee Grinder)
🥤 Drinks: Gaptooth Soda (GAPTOOTH SODA)
🍞 Food for competitors, staff & volunteers: Bakerrae (Bakerrae) Thanks also to the vendors who brought it all together:
🎨 Design: niche create by nickey 🐰
🍕 Pizza: Acute Pizzeria (𝓐𝓬𝓾𝓽𝓮 𝓟𝓲𝔃𝔃𝓮𝓻𝓲𝓪 🍕)
👕 T-Shirts: Pressing Matters (Pressing Matters)
🎤 Audio & lighting: Long & McQuade (Long & McQuade Musical Instruments)
🪑 Seating: Vibrant Occasions (Vibrant Occasions | Tent & Event Rentals GTA)

📹 Steely

09/22/2026

This beautiful Geisha comes from the Chombi plot at Mima Estate in Boquete, owned by the Altieri family. We’ve been working with the family since 2020, and we visit them every year to taste and source more of their delicious coffees.🤤

The Chombi plot sits near the foothills of the Barú Volcano, where Geisha Green Tip grows in rich volcanic soil under 70% shade.

After sorting and de-pulping, the coffee is placed into fermentation tanks with its mucilage still intact. It ferments for 18 hours using wild yeast naturally present on the cherries, with temperatures gradually rising from around 15°C overnight to 20°C in the morning. The coffee is then gently washed and dried on African raised beds inside a greenhouse for approximately seven days.

The result is a complex and elegant cup with stone fruit, bright citrus, tea-like character, and delicate sweetness.

🙌 Producer: Altieri Family
🌍 Origin: Alto Quiel, Boquete, Panama
🌱 Variety: Geisha Green Tip
🔄 Process: Fermented Washed
⛰️ Elevation: 1,850 masl
🤤 Tasting notes: Apricot, golden raisin, lime leaf, pink grapefruit, and iced tea

Brewing recommendations
Rest: 18+ days
Filter: 12.5g coffee to 200g water, 3–4 pours, 90°C
Espresso: 1:2.6–2.8, 91°C, 30–34s

09/20/2026

This coffee comes from smallholder farmers around Kanguya Factory in Murang’a County. Grown in rich volcanic soil at high elevation, the cherries are carefully handpicked and delivered to the factory for processing.

Instead of Kenya’s more traditional washed process, this lot uses the black honey method. The cherries are de-pulped while leaving some of the sticky fruit mucilage on the beans, then slowly dried on raised beds under the sun and turned frequently by hand. As the mucilage dries, its natural sugars help build extra sweetness and complexity in the cup.

🙌 Producer: Smallholder farmers at Kanguya Factory
🌍 Origin: Murang’a, Kenya
🌱 Varieties: SL28, SL34, Ruiru 11, and Batian
🔄 Process: Black Honey
⛰️ Elevation: 1,900 masl
🤤 Tasting notes: Cherry, lime, orange, vanilla, and cola

Brewing recommendations
Rest: 2–3 weeks
Filter: 1:16–17, 90–92°C
Espresso: 1:2.4–2.6, 92°C

09/17/2026

We love this coffee from Colombia! 🇨🇴

It comes from Alexander Hernández and his family at La Esperanza in Pitalito, Huila. After relocating to the region in 2007, Alexander took over the farm and continued its coffee production. Today, he works alongside his wife and four children, growing coffee across 12 hectares.

For this Caturra Syrup lot, only ripe cherries are handpicked and selected. They first undergo a 24-hour aerobic fermentation as whole cherries, followed by de-pulping and another 50 hours of anaerobic fermentation in sealed tanks. The coffee is then dried on raised beds for five days, finished in a mechanical dryer, and rested in GrainPro bags for 30 days.

The result is a 🙌 Producer: Alexander Hernández
🌍 Origin: Pitalito, Huila, Colombia
🌱 Variety: Caturra
🔄 Process: Anaerobic washed
⛰️ Elevation: 1,800 masl
🤤 Tasting notes: Apricot, caramel, chocolate, tangerine, and almond

Brewing recommendations
Rest: 20+ days
Filter: 1:16–17, 92°C
Espresso: 1:2.4–2.6, 93°C, 27–30s

🛒 You can shop online, or in store!
📍 11322 119 St NW, Edmonton, AB, Canada 🇨🇦
🛻 Free Local Edmonton Delivery on Orders Over $45.
🚚 Free Shipping in Canada on Orders Over $45
🇺🇸 Free Shipping to USA on Orders Over US$57
🌎️ Worldwide shipping

Address

11322 119 Street
Edmonton, AB
T5G2X4

Opening Hours

Monday	9am - 4pm
Tuesday	9am - 4pm
Wednesday	9am - 4pm
Thursday	9am - 5pm
Friday	9am - 5pm
Saturday	9am - 4pm

Telephone

+18254615564

Website

http://www.roguewavecoffee.ca/

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