Finding, selecting and roasting excellent green coffees isn't easy. Even tougher is the complex task of taking these coffees and creating a delicious blend. Gaining the experience and skill required to blend fine, single-origin coffees into an orchestra of harmonious tastes comes only after hours and hours at the tasting table.

Rob Forsyth, Forsyth’s coffee buyer and roast master, has been creating and fine-tuning our blends from a base of over twenty single origin coffee beans for a quarter of a century. Forsyth’s customers clearly appreciate our blends: over the years, blends have become an ever increasing part of our business, as customers discover that the complex flavours of a blend give them more pleasure than an individual single origin coffee.

One interesting note about good coffee blends: they are always dynamic, never static. In other words, crops can and do change from year to year: the coffee we buy one year might change the next. Blends must be adjusted to account for drought in one area or unseasonal rains in another, because these weather conditions can change the coffee's flavour. It's all part of a blender's challenge to maintain a blend's consistent flavour.