County Coffee: A Conscious Cup Rooted in Community
- Cordelia
- Oct 15
- 3 min read
Updated: Oct 27
At Abbey Gardens, we believe in celebrating products that reflect our values, uplift local innovation, and connect our community to something truly special. This October, we are proud to feature County Coffee, a small-batch roastery that combines bold flavour with a deep commitment to sustainability and community. Coffee ranks among the top three most consumed beverages in the world, making it both a global staple and a local opportunity. County Coffee was founded in 2015 by cousins David Patterson and David Buwalda, during the same period that the Haliburton Highlands Brewery was getting started. Abbey Gardens had launched a startup support program to help new businesses grow on the property. The cousins saw an opportunity, sourced a roaster, and began their journey with a simple coffee station inside the Food Hub. Over time, that station evolved into the exclusive coffee served at the Garden Café, where great coffee and community now come together. They also supply fresh-roasted beans to over ten local businesses. Although one of the original founders has since moved on, David P. continues to roast and operate County Coffee with dedication and care. David’s approach to sourcing coffee is grounded in simplicity and quality. After taking coffee courses in Toronto, he is committed to offering single-origin coffees that can stand alone in flavour and character.
County Coffee sources its beans through importers based in Montreal, including RGC Coffee. David carefully selects beans based on availability and certifications such as organic, Fair Trade, and Rainforest Alliance. Availability can be unpredictable due to climate conditions, crop yields, and market fluctuations. Maintaining ethical and sustainable sourcing can present real challenges. Certified beans often come with a higher price tag and aren’t always available for importing, but this premium supports the farmers who specialize in cultivating the beans. Despite these challenges, David believes that the extra investment is worthwhile because it benefits everyone involved. These certifications are not just labels; they represent a deeper commitment to responsible sourcing and environmental stewardship. The flavour of coffee is influenced by a combination of factors, including the region where it is grown, the elevation, soil types, and the roasting process. Coffee beans are typically grown near the equator benefiting from strong sunlight and warm nights, which help develop complex sugars and acids. Each coffee-growing region offers unique flavour profiles that reflect the surrounding environment. Characteristics like temperature, amount of precipitation, and terrain all impact the beans flavour profile. The degree of roasting can further amplify the flavour of the coffee and the fruity, nutty, or earthy notes. The origins listed on each bag produced, such as Kenya, Columbia Huila, and Brazilian Nova Resende, accurately reflect where the beans are grown. The Kenyan light roast tends to be tropical, fruity, and sweet. The Columbian Huila is more rich with chocolate notes, which makes it ideal for dark roasts. And the Brazilian Nova Resende is nutty with toffy notes. For those who can't get enough of these rich, distinctive coffees, bulk five-pound bags are the perfect solution. They are available for restaurants, cafés, and local residents who wish to stock up on quality coffee.
For customers who prefer decaffeinated coffee, County Coffee uses the certified organic Swiss Water Process. This chemical-free decaffeination method is performed in Vancouver. The beans are soaked in water, which dissolves the caffeine, and then filtered to remove it. After the process, the beans are 99.9% caffeine-free without any chemical residue and ready to be roasted. Although this method adds an additional cost, it offers a cleaner and more natural alternative to chemical decaffeination.
While the decaffeination method ensures purity, maintaining freshness after roasting is just as essential to preserving flavour. Coffee is best enjoyed within two weeks to one month after roasting and should be stored in a cool, dry place. The coffee industry is undergoing challenges and changes. Climate change can impact growing regions, with less rainfall, higher temperatures, and new crop diseases making it harder to cultivate coffee in traditional zones. This could impact the growing season, lead to reduced yields, or lower quality beans. Amid these global shifts, County Coffee continues to innovate and adapt, bringing fresh energy to each new season. Currently, David is working on perfecting a new espresso blend. With new green beans arriving this fall, there is excitement about what is possible. County Coffee remains committed to its mission of delivering quality, sustainability, and community connection.
Which roast of coffee do you prefer?
0%Light
0%Medium
0%Dark
0%I don't like coffee
