Expedition Coffee Roasters

Coffee that actually tastes good

Specialty coffee roasted on Nova Scotia's only all-electric roaster in Nova Scotia. From single origin light and medium roasts to beloved seasonal blends, every bag is a small invitation to discover what coffee can really be.

Expedition Coffee Roasters

Coffee that actually tastes good

Specialty coffee roasted on Nova Scotia's only all-electric roaster in Nova Scotia. From single origin light and medium roasts to beloved seasonal blends, every bag is a small invitation to discover what coffee can really be.

Expedition Coffee Roasters

Coffee that actually tastes good

Specialty coffee roasted on Nova Scotia's only all-electric roaster in Nova Scotia. From single origin light and medium roasts to beloved seasonal blends, every bag is a small invitation to discover what coffee can really be.

Specialty Roasted

Zero-Emissions Roastery

Local

Sustainable

Specialty Roasted

Zero-Emissions Roastery

Local

Sustainable

Specialty Roasted

Zero-Emissions Roastery

Local

Sustainable

Specialty Roasted

Zero-Emissions Roastery

Local

Sustainable

Specialty Roasted

Zero-Emissions Roastery

Local

Sustainable

Specialty Roasted

Zero-Emissions Roastery

Local

Sustainable

Specialty Roasted

Zero-Emissions Roastery

Local

Sustainable

Specialty Roasted

Zero-Emissions Roastery

Local

Sustainable

Specialty Roasted

Zero-Emissions Roastery

Local

Sustainable

Our Rooted Tale

Roasted with purpose, poured with curiosity

Meetings that tasted like nothing. A cup gone cold on a corner desk. Drive-throughs, dark and bitter — coffee was something you endured, not sought. Then a colleague said: trust me, try this. What arrived in the cup changed everything. The first sip was a kind of reckoning — Oh ! So this is what it could be !

Before he ever thought about roasting a single bean, Aaron Grimeau was a petroleum geologist — contracts, drill sites, and coffee cups left three-quarters full until the end of the day. Coffee wasn't something he enjoyed. It was simply something you got because everyone else was getting one.

That changed in 2012. A colleague in Brisbane said "trust me, try this" — and what arrived in the cup was nothing like anything he'd grown up with. No bitterness. No need for sugar. "I finally understood...coffee could taste good." he recalls.

That one cup sent him down a long journey: trying new coffees, cupping sessions, roasting courses, sensory classes at the Wolff College of Coffee in Brisbane, and friendships with people he still calls mentors. By the time his job ended in 2016, the question had already formed — what if this was the thing?

Geologist who hated coffee

Long way to Nova Scotia

Failure that taught him everything

Letting the Bean speaks

Our Rooted Tale

Roasted with purpose, poured with curiosity

Meetings that tasted like nothing. A cup gone cold on a corner desk. Drive-throughs, dark and bitter — coffee was something you endured, not sought. Then a colleague said: trust me, try this. What arrived in the cup changed everything. The first sip was a kind of reckoning — Oh ! So this is what it could be !

Before he ever thought about roasting a single bean, Aaron Grimeau was a petroleum geologist — contracts, drill sites, and coffee cups left three-quarters full until the end of the day. Coffee wasn't something he enjoyed. It was simply something you got because everyone else was getting one.

That changed in 2012. A colleague in Brisbane said "trust me, try this" — and what arrived in the cup was nothing like anything he'd grown up with. No bitterness. No need for sugar. "I finally understood...coffee could taste good." he recalls.

That one cup sent him down a long journey: trying new coffees, cupping sessions, roasting courses, sensory classes at the Wolff College of Coffee in Brisbane, and friendships with people he still calls mentors. By the time his job ended in 2016, the question had already formed — what if this was the thing?

Geologist who hated coffee

Long way to Nova Scotia

Failure that taught him everything

Letting the Bean speaks

Our Rooted Tale

Roasted with purpose, poured with curiosity

Meetings that tasted like nothing. A cup gone cold on a corner desk. Drive-throughs, dark and bitter — coffee was something you endured, not sought. Then a colleague said: trust me, try this. What arrived in the cup changed everything. The first sip was a kind of reckoning — Oh ! So this is what it could be !

Before he ever thought about roasting a single bean, Aaron Grimeau was a petroleum geologist — contracts, drill sites, and coffee cups left three-quarters full until the end of the day. Coffee wasn't something he enjoyed. It was simply something you got because everyone else was getting one.

That changed in 2012. A colleague in Brisbane said "trust me, try this" — and what arrived in the cup was nothing like anything he'd grown up with. No bitterness. No need for sugar. "I finally understood...coffee could taste good." he recalls.

That one cup sent him down a long journey: trying new coffees, cupping sessions, roasting courses, sensory classes at the Wolff College of Coffee in Brisbane, and friendships with people he still calls mentors. By the time his job ended in 2016, the question had already formed — what if this was the thing?

Geologist who hated coffee

Long way to Nova Scotia

Failure that taught him everything

Letting the Bean speaks

Signature Roasts

The Overland Blend — Summer Edition

The Overland blend is a seasonal creation built from three single origin coffees — two bags of each — selected for how they layer together rather than cancel each other out. Big chocolate up front, stone fruit behind it, the kind of finish that makes you pause before the next sip.

For the past two years, the Overland blend has developed a following that starts asking about it before it's even been announced. This year, Aaron went deeper into inventory than ever before, ordering six large bags of green coffee to meet demand he knows is coming. It sells out. It always sells out. If you see it available, that's your moment.

Colombia: Finca Santa Lucia - Medium Roast

Sourced from Finca Santa Lucia, a microlot farm in Colombia at 1,850 metres above sea level, this washed and sun-dried bean is Aaron's go-to for anyone easing into specialty coffee. Low acidity, smooth milk chocolate, and a panela sweetness that doesn't need anything added to make it work. Brewed as espresso or filter, it holds its own either way.

It's the coffee Aaron reaches for when he wants to make sure everyone at the table is happy — the one that doesn't ask too much of you, and still delivers something genuinely good. A crowd pleaser, as he puts it, and not in a compromising way.

Signature Roasts

The Overland Blend — Summer Edition

The Overland blend is a seasonal creation built from three single origin coffees — two bags of each — selected for how they layer together rather than cancel each other out. Big chocolate up front, stone fruit behind it, the kind of finish that makes you pause before the next sip.

For the past two years, the Overland blend has developed a following that starts asking about it before it's even been announced. This year, Aaron went deeper into inventory than ever before, ordering six large bags of green coffee to meet demand he knows is coming. It sells out. It always sells out. If you see it available, that's your moment.

Colombia: Finca Santa Lucia - Medium Roast

Sourced from Finca Santa Lucia, a microlot farm in Colombia at 1,850 metres above sea level, this washed and sun-dried bean is Aaron's go-to for anyone easing into specialty coffee. Low acidity, smooth milk chocolate, and a panela sweetness that doesn't need anything added to make it work. Brewed as espresso or filter, it holds its own either way.

It's the coffee Aaron reaches for when he wants to make sure everyone at the table is happy — the one that doesn't ask too much of you, and still delivers something genuinely good. A crowd pleaser, as he puts it, and not in a compromising way.

Signature Roasts

The Overland Blend — Summer Edition

The Overland blend is a seasonal creation built from three single origin coffees — two bags of each — selected for how they layer together rather than cancel each other out. Big chocolate up front, stone fruit behind it, the kind of finish that makes you pause before the next sip.

For the past two years, the Overland blend has developed a following that starts asking about it before it's even been announced. This year, Aaron went deeper into inventory than ever before, ordering six large bags of green coffee to meet demand he knows is coming. It sells out. It always sells out. If you see it available, that's your moment.

Colombia: Finca Santa Lucia - Medium Roast

Sourced from Finca Santa Lucia, a microlot farm in Colombia at 1,850 metres above sea level, this washed and sun-dried bean is Aaron's go-to for anyone easing into specialty coffee. Low acidity, smooth milk chocolate, and a panela sweetness that doesn't need anything added to make it work. Brewed as espresso or filter, it holds its own either way.

It's the coffee Aaron reaches for when he wants to make sure everyone at the table is happy — the one that doesn't ask too much of you, and still delivers something genuinely good. A crowd pleaser, as he puts it, and not in a compromising way.

Meet the Brewer

Geologist turned Roaster

Aaron Grimeau

By training, Aaron is a petroleum geologist — someone who spent his career reading the earth's layers, following logic wherever it led. That same quality of attention shows up in his coffee. He doesn't roast dark because it's easier. He doesn't build a catalogue of blends because it's safer. He sources carefully, roasts to let origin flavours speak, and adjusts when the evidence tells him to.

His philosophy is borrowed from a winemaker he once met in Argentina, who said the only thing that matters is whether you like it or you don't — and if you don't, there's another one to try. Aaron has made that his mission: not to convert anyone to specialty coffee as doctrine, but to find the one cup that makes someone realise they've been settling. He bakes bread at home, follows every coffee shop and brewery in Nova Scotia on Instagram because he genuinely wants to know what people are building, and still makes clouds when he pours a latte. He's fully at peace with this.

Meet the Brewer

Geologist turned Roaster

Aaron Grimeau

By training, Aaron is a petroleum geologist — someone who spent his career reading the earth's layers, following logic wherever it led. That same quality of attention shows up in his coffee. He doesn't roast dark because it's easier. He doesn't build a catalogue of blends because it's safer. He sources carefully, roasts to let origin flavours speak, and adjusts when the evidence tells him to.

His philosophy is borrowed from a winemaker he once met in Argentina, who said the only thing that matters is whether you like it or you don't — and if you don't, there's another one to try. Aaron has made that his mission: not to convert anyone to specialty coffee as doctrine, but to find the one cup that makes someone realise they've been settling. He bakes bread at home, follows every coffee shop and brewery in Nova Scotia on Instagram because he genuinely wants to know what people are building, and still makes clouds when he pours a latte. He's fully at peace with this.

Meet the Brewer

Geologist turned Roaster

Aaron Grimeau

By training, Aaron is a petroleum geologist — someone who spent his career reading the earth's layers, following logic wherever it led. That same quality of attention shows up in his coffee. He doesn't roast dark because it's easier. He doesn't build a catalogue of blends because it's safer. He sources carefully, roasts to let origin flavours speak, and adjusts when the evidence tells him to.

His philosophy is borrowed from a winemaker he once met in Argentina, who said the only thing that matters is whether you like it or you don't — and if you don't, there's another one to try. Aaron has made that his mission: not to convert anyone to specialty coffee as doctrine, but to find the one cup that makes someone realise they've been settling. He bakes bread at home, follows every coffee shop and brewery in Nova Scotia on Instagram because he genuinely wants to know what people are building, and still makes clouds when he pours a latte. He's fully at peace with this.

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