The basic level. The label indicates the country of origin, but nothing more. This is insufficient to talk about ethical coffee, but it is a first step. At least we know the bean comes from Ethiopia, Brazil, or Guatemala.

An intermediate level. The production region is known, sometimes the cooperative. This is the level of major fair trade certifications. Enough to guarantee general practices, but still too vague to talk about micro-lots.

The ultimate level of specialty coffee. The producer's name, the exact plot, the cultivated variety, the harvest date, and the processing method are all known. This is where coffee becomes a story, a human encounter with the land and the person who works it.

Carrera Café works with Géogène, a Quebec specialty roaster committed to responsible sourcing practices. Every batch they roast is traced back to the original farm, with direct relationships with producers. A local commitment reflected in every cup we serve at Petit-Champlain.

The best-known certification guarantees a minimum price to producers, independent of global market fluctuations. It also covers social and environmental requirements. Strong, but sometimes criticized for its lack of granularity on coffee quality.

Prohibits pesticides and synthetic chemical fertilizers. Protects soils, biodiversity, and often the health of producers. Specialty organic coffee combines both issues: quality in the cup and respect for the environment.

Beyond certifications, some roasters buy directly from producers with a premium quality above fair trade standards. Less paperwork, more direct impact. This is the philosophy of specialty coffee at its best.