Our story

Driftwood began in 2018 as a single cart at a Saturday market. We named it for the way good coffee travels — washing up from farms half a world away and finding a home on a Toronto sidewalk.

Today we pour from a small storefront on Ossington Avenue, but not much else has changed. We still know our farmers by name, still taste every lot before it goes on the bar, and still believe a café should feel like the most welcoming room on the block.

Roasting philosophy

We roast in small batches a few days a week, just steps from where we serve. Our approach is light-to-medium: enough development to round out the body, but never so far that we bury the origin. A washed Ethiopian should taste like jasmine and stone fruit; a Colombian should land sweet and balanced. Our job is to get out of the way.

Every batch is cupped before release, and we date our bags so you always know how fresh your coffee is. What doesn't meet the mark doesn't make the bar — it's that simple.

Sourcing

We buy through importers who share full transparency on price and provenance, favouring long-term relationships over chasing the cheapest lot. Seasonality guides the menu, so the pour-overs you'll find on any given week reflect what's tasting best right now.