Coffee from farmers who roast
Coffee has always been at the heart of our family.
Four generations, one shared obsession: growing the best coffee we can — coffee with the power to connect people and turn everyday moments into something extraordinary.
Our story began in 1921, on a 170-acre farm in the volcanic highlands of El Salvador. There, coffee isn’t just grown, it’s cared for.
Through innovation, patience, and sustainable farming practices, each harvest reflects a legacy built over time, consistently recognized for its exceptional quality and high cupping scores year after year.
From Green Bean to Something More
Life eventually brought us — Alejandro, Adriana, and Guillermo — to Calgary, where the idea of sharing our family’s coffee legacy began to take shape.
In 2022, that vision found its next chapter. Through a moment of good timing and a bit of serendipity, we became the proud owners of Crickle Creek Coffee Roasters, a Calgary roastery with a long-standing commitment to roasting to order in small batches since 1994.
Today, we bring these two worlds together
From our family farm in El Salvador to carefully sourced coffees from trusted producers around the world, We roast every batch with precision and purpose to highlight its unique character, then deliver it directly from our Calgary roastery to homes and businesses across Canada.
We believe a great cup of coffee starts with great people, passionate growers, skilled roasters, and a community of coffee lovers who care about what’s in their cup.
Our focus has always been on craftsmanship, quality, service, and building meaningful relationships around coffee.
We don’t roast for shelves. We roast for you, ensuring every bag is delivered at the right moment. By working directly with our customers, whether delivering to homes or businesses, we can stand behind every bag we send, maintain full control over quality, and offer thoughtful guidance, so you can brew with confidence, every time.
Coffee should feel personal. That’s why we’re here to help you explore origins, understand flavour, and discover what you truly enjoy.
More than coffee, selling direct has allowed us to build a community rooted in trust, connection, and a shared love of great coffee.
From our family to your cup,
The Crickle Creek Coffee Roasters Team
BREW BOLDLY, LIVE FULLY
Meet us & get to know our coffee personalities
Finca Argentina — El Salvador
At 1,300 meters above sea level, in the volcanic highlands of El Salvador, lies Finca Argentina. Its rich soil and diverse microclimates allow us to grow exceptional coffees, from Bourbon to Yellow Pacamara.
Well loved by the surrounding community, the farm provides year-round work for over 30 families, growing to more than 70 people during harvest.
Through sustainable practices, from on-site composting and our greenhouse nursery to natural processing on the farm, we continue to produce coffees of consistent, exceptional quality, earning recognition at the El Salvador Cup of Excellence over the years.
Rosie The Roaster
Rosie transforms green beans into beautifully developed coffee, bringing out the character in every batch.
Our San Franciscan 12 kg roaster has been with us since 1994, allowing us to roast with precision and consistency, from medium to dark roasts, so you can find what you love.
Every batch is roasted in-house, by us, with Rosie.
Adriana
Adriana
She has a deep passion for both coffee and design. She’s the creative force behind Crickle Creek’s visual identity, marketing, operations, and communication.
With her signature oversized coffee mug always by her side and her high-energy spirit, she brings together creativity and coffee in everything she does.
Alejandro
Alejandro
Coffee and numbers are his expertise.
As our coffee specialist, his work spans from cupping and coffee selection to hands-on farm management.
Known for his precision and attention to detail, he also oversees our finances, balancing numbers while constantly refining the perfect cup.
Ten grams of precision. Six ounces of coffee brilliance.
Guillermo
Guillermo
A “cup half-full” kind of guy, he leads our wholesale operations, fundraisers, and public relations.
The embodiment of optimism and the social heartbeat of our team, he brings energy, connection, and ease wherever he goes.
Known for his calm presence and steady mindset, he grounds the team with a sense of balance and perspective.
Even after switching to half-caffeine coffee, his cup remains as full as ever.
Mauricio
Coffee farming expert and the roots behind our seed-to-cup knowledge and legacy, nothing makes Mauricio happier than walking the steep hills of our family farm and seeing the coffee plants thriving. Dad to Alejandro and Adriana, he travels back several times a year during key seasons, usually staying for weeks working closely with our incredible team in El Salvador to keep the farm running at its best.
And yes… he is still the undefeated champion of drinking our El Salvador coffee — all in the name of “quality control,” of course.
Bruce
Our maintenance wizard and delivery person extraordinaire, Bruce has been part of Crickle Creek since the very beginning.
Somehow, he’s managed to avoid catching the coffee bug.
Maybe one day, if we ever decide to offer tea, we’ll finally have something for him — and knowing Bruce, he’ll still be here when we do.
Larry
Larry
Always on the move and drawn to adventure, even during coffee deliveries through Calgary’s southwest.
From long bike rides across Alberta to winter snowshoeing, coffee is always close at hand, especially on those long, cold delivery days.
Clara
Clara is our espresso-shot-style saviour. She is the rescue team whenever orders start piling up and things get out of hand at the roastery. Her attention to detail and organizational skills are exceptional, making sure every order leaves exactly the way it should.
Whether she is helping alongside Mauricio at the farm, taking care of the grandkids, or jumping in at the roastery, she always seems to know exactly what needs to get done before anyone even asks.
Our Current Obsessions
What’s been in our cups lately — in case you want to discover what we’ve been loving.
Blog Posts
Start with 20 g of coffee and 320 g of water, then adjust to taste. Adriana shares her usual Chemex ratio, simple measurements and a challenge for your next cup.
Even sealed bags of coffee don’t stay at peak flavour forever. Whole bean coffee tastes best within the first month after roasting, while ground coffee loses its aroma even faster.
The difference starts before roasting: washed coffee has most of its fruit removed before drying, while natural coffee dries inside the whole cherry. Here’s what happens next, and how to choose a cup you’ll enjoy.
OUR ROASTERY
6550 2 St SE, Calgary, AB T2H 1J4
Monday - Thursday 9 am - 3 pm
+14039314074