Our Story
From a single roaster to your favourite corner table
We started Maple & Bean in 2014 with one drum roaster, a stubborn belief that better coffee begins at the farm, and a tiny storefront that barely sat twelve. Today we roast every batch in-house, source single-origin beans directly from family growers in Ethiopia, Colombia and Guatemala, and pull more than 300 espressos before noon. Every cup is dialed in fresh each morning, because we'd rather get it right than get it fast.
Read our journey