Transcend Coffee – Garneau

From the business

Specialties

We travel the world to find some of the best green coffee on the planet, bring them back and roast them in small batches right here in Edmonton.

Our awesomely talented baristas take between 50-70 hours of training before they serve their first exquisite espresso drink to you. Lattes, cappuccinos, mochas, chai teas and brewed coffee are what we’re known for.

We also make soup from scratch using all local ingredients in house every day. A variety of pastries and treats are also available.

History

Established in 2010.

Transcend Coffee was excited to open its second cafe in April 2010. We were honoured to be chosen by John Day to occupy the space formerly used by the legendary Pharos Pizza. The Garneau Theatre is a landmark building in Edmonton, and Transcend is proud to be part of that history. We look forward to building many strong relationships in the Garneau community and are excited to serve both this community and the ever growing University of Alberta campus.

Meet the Business Owner

Business owner information

Poul M.

Business Owner

Poul founded Transcend Coffee in 2006 with a passion for great coffee and community. By his own admission, his entry into the specialty coffee industry was one largely built on naivety. However, his passion led to a growing determination to bring better understanding and appreciation of coffee to the Edmonton area.

In a few short years, Poul has built a thriving and multi-faceted business and has established himself as an expert in coffee. He has been invited to judge several coffee competitions, including the Best of Panama 2008, the international jury for the 2009 El Salvador Cup of Excellence, and 2010 Honduras Cup of Excellence. Poul is one of only seven Canadians who are certified Q-graders–an international professional accreditation for evaluating both green and roasted coffee. Poul invests a significant amount of time to travel to origin, making several trips a year to meet coffee farmers face to face to buy their coffee and build relationships with producers.