Latest releases
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Duwancho [74158 Honey]
Regular price $25.00 CADRegular priceUnit price per -
Kenya [Karimikui AA]
Regular price $23.00 CADRegular priceUnit price per -
La Estrella [Gesha Honey]
Regular price $28.00 CADRegular priceUnit price per -
Granja Paraiso 92 [Pink Bourbon]
Regular price $24.00 CADRegular priceUnit price per -
RED RAVEN BLEND
Regular price From $17.00 CADRegular priceUnit price per -
Qunqana [Single Origin Espresso]
Regular price From $18.00 CADRegular priceUnit price per
![Duwancho [74158 Honey]](http://www.redravenroaster.com/cdn/shop/files/duwang_6bd143e9-10d9-4886-9a2d-8aa097982d3c.png?v=1768208237&width=533)
![Kenya [Karimikui AA]](http://www.redravenroaster.com/cdn/shop/files/kenya_7386f224-d047-4bc3-9643-ae6fb1f129fa.png?v=1768208481&width=533)
![La Estrella [Geisha Honey] - Red Raven Roaster](http://www.redravenroaster.com/cdn/shop/files/1_5bdb8611-5f2f-42f0-bec1-4a41cc35eaaf.png?v=1763171459&width=533)
![Granja Paraiso 92 [Pink Bourbon]](http://www.redravenroaster.com/cdn/shop/files/13_86c93b05-1957-4ead-bcc9-1e6513be301c.png?v=1766133553&width=533)
![Qunqana [Single Origin Espresso]](http://www.redravenroaster.com/cdn/shop/files/qunqana_97cf646e-86aa-4436-a1a3-07af3b203fdb.png?v=1768208936&width=533)
An introduction
Red Raven Roaster, based in Vancouver, Canada, crafts bold and adventurous specialty coffees, roasted in small batches. We collaborate with passionate producers worldwide, we seek rare and adventurous coffees with bold, intricate flavors and distinct character. Each batch is carefully roasted to highlight the beans’ unique qualities, creating a cup that stands apart.
Subscriptions
Receive a unique selection of seasonal coffees—including subscriber-only exclusives and pre-releases—accompanied by detailed raw product information and brew guidelines.
Cauca
Granja Paraíso 92 Pink Bourbon
Wilton Benítez is the founder of Granja Paraíso 92, a specialty coffee farm in Piendamó, Cauca, Colombia.
At Granja Paraíso 92, Wilton has pioneered advanced processing techniques, including controlled anaerobic fermentation, thermal shock treatments, and lab-monitored drying. The farm’s on-site microbiology and quality labs allow precise control over fermentation, pH, and sugar development, resulting in coffees celebrated for their clarity, balance, and complexity.