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VICTORIA’S LOCAL
SPECIALTY COFFEE
ROASTERY
Our Story
Some dreams bloom slowly.
George, founder of TEN CAFE ROASTING STUDIO, has dedicated over two decades to the world of coffee, guided by a passion for discovering and sharing exceptional coffees. As a father of two young boys, he believes coffee is more than a beverage, it is an opportunity to slow down, connect, and appreciate the work of producers around the world. In 2023, that passion came to life with the opening of TEN CAFE ROASTING STUDIO in Victoria, BC.
Guided by a philosophy of letting each coffee bloom naturally, George carefully sources and micro roasts small lot coffees that highlight the unique character of their origin, variety, and process. Every coffee is selected and roasted with intention, creating an experience that celebrates craftsmanship, quality, and the stories behind each cup.
Featured Products
Ethiopia Yirgacheffee Jasmine Co-Fermentation
This unique lot comes from Kochere, one of Yirgacheffe’s most celebrated growing regions, where high elevations and generations of coffee tradition produce some of Ethiopia’s most expressive coffees. Following harvest, the cherries undergo a rare Jasmine Co-Fermentation process, spending approximately 200 hours fermenting alongside fresh jasmine flowers before being carefully washed and dried. Throughout this extended fermentation, the cherries absorb delicate floral compounds from the jasmine blossoms, enhancing the coffee’s natural aromatics while preserving the clarity, elegance, and vibrancy that define great washed Ethiopian coffees.
In the cup, jasmine blossoms lead the experience, unfolding into fragrant notes reminiscent of White Peach Oolong and Longjing tea. Bright pomelo and soft citrus bring lift and freshness, while a honey-like sweetness carries gracefully across the palate. As the cup cools, subtle hints of mangosteen emerge, adding depth to an already refined and expressive profile.
Delicate yet captivating, this is a coffee that blurs the line between coffee and tea, an elegant expression of Yirgacheffe terroir, inviting you to slow down and experience each layer as it blooms in the cup.
El Placer / Sebastián Ramírez / Pink Fruits Co Fermented
In the cup, Pink Fruits from El Placer is intensely expressive yet structured. It opens with notes of watermelon, jasmine, and red apple, supported by layers of candy like watermelon sweetness. As it develops, rosé, honey, guava, lychee, dragon fruit, and cucumber emerge, followed by a subtle floral finish that adds balance and depth.
This coffee comes from El Placer Farms in Quindío, Colombia, produced by Sebastián Ramírez, a fourth generation coffee producer widely known for his work in advanced fermentation and co fermentation. At El Placer, Sebastián approaches processing with a high level of precision, using controlled anaerobic fermentation, carbonic style environments, and carefully designed co fermentation methods to expand flavour expression while preserving structure and clarity in the cup. His work has made El Placer one of the most recognized producers for expressive, competition style coffees that feel intentional rather than chaotic.
This Pink Fruits lot is a Caturra variety processed as a honey co ferment, built on a two stage anaerobic fermentation. First, whole cherries are fermented for approximately 120 hours in sealed tanks with wine yeast, encouraging ester development and deeper fruit aromatics. The coffee is then pulped and undergoes a second 72 hour anaerobic fermentation in mucilage with CO₂ injection, together with watermelon and fruit glucose.
After fermentation, the coffee is moved to the drying phase, where it is carefully controlled for five days with constant agitation and temperature management. This step stabilizes moisture and helps preserve the coffee’s vivid fruit character over time.
What makes this coffee especially interesting is how El Placer frames the idea behind it. It “emerges from a deliberate interaction between technical precision and sensory exploration,” where a honey co fermentation with pink fruits carefully modulates microbial activity and reshapes the coffee’s natural expression without obscuring its origin. Here, fermentation is not treated as a gimmick, but as a tool, what they describe as “a sensory amplifier rather than a dominant force,” preserving clarity while extending aromatic complexity.
Overall, the profile is bright, silky, and dynamic, fruit forward but controlled, with layered sweetness, lifted florals, and a clean, refreshing finish rather than a heavy or overly fermented cup.
Ethiopia Guji Buku Abel
This lot comes from Buku Abel Estate, nestled in the mountains of Hambella Wamena, Guji, Ethiopia, at elevations of 2,000 to 2,200 meters above sea level. Rich red brown soils, abundant rainfall, and cool mountain temperatures create ideal conditions for producing coffees of remarkable sweetness, clarity, and complexity.
Quality begins at harvest. Farmers carefully select only fully ripe cherries, allowing them to reach an impressive 30° Brix or higherbefore processing. The cherries are then slowly dried under the sun using the traditional natural method, allowing sweetness and fruit character to develop while preserving the floral elegance that has made Guji coffees celebrated around the world.
Buku Abel Estate gained international recognition when a natural lot from Hambella won the 2017 Ethiopia National Taste of Harvest, drawing attention to the extraordinary coffees emerging from the region. As the coffee found its way into specialty coffee communities across Asia, its vivid strawberry sweetness, tropical fruit character, and expressive florals quickly earned a devoted following. Seeking a name worthy of its reputation, importers adopted the title “Sakura”, a reference to the highest ranking and most admired figure of traditional Japanese culture. The choice was intentional. At a time when Geisha coffees were defining the pinnacle of specialty coffee, Sakura was named to suggest a coffee capable of standing alongside, and even surpassing, the elegance and prestige associated with Geisha, earning its reputation as “the leader among Geishas.”
In the cup, a rich, fruit-forward syrupy mouthfeel unfolds first, followed by layers of mixed berries, peach, blueberry, and creamy strawberry. Delicate aromas of rose blossom emerge as the coffee cools, creating a cup that is vibrant, expressive, and beautifully balanced. These elegant floral and fruit notes are what have made “Sakura” one of the most celebrated Ethiopian coffees among coffee enthusiasts across Asia.
