East Van Roasters

artisan chocolate & coffee



Monday through Friday 9am - 5pm

Saturdays noon - 5pm


East Van Roasters (319 Carrall Street in the Rainier Hotel) is a 16-seat specialty cafe and social enterprise of the PHS Community Services Society. EVR is committed to encouraging women that are re-entering the work-force through mentorship based programming and on the job training. We support at-risk people in a compassionate and supportive environment filled with meaningful work and nourishing food. East Van Roasters creates organic ‘bean to bar’ chocolate and coffee roasted and prepared on site. Delicious organic drinking chocolate and coffees, hand rolled truffles, single-origin chocolate bars and select pastries are offered in the cafe. East Van Roasters will supply freshly roasted coffee and cacao nibs, as well as couverture and customized chocolate wholesale to industry professionals and businesses. Come in and taste chocolate freshly made right from the bean!

We use organic fair-trade beans

Working with philanthropic suppliers is very important to us. Direct trade is ideal because it means that the farmers are getting more for their product. Organic means that the farmers are working in a healthier environment and fairly traded is great if it doesn't prove too costly for the farmer.
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Current Cacao Offerings


Dominican Republic OKO Caribe

OKO Caribe has perfected the art of working with smallholder farmers in the San Francisco de Macoris region of the Dominican Republic. Business owners Gualberto and Adriano consistently deliver this high quality cacao, with deep chocolate and red fruit notes. 

Tasting notes: leathery winey with a bit of nuttiness

Our chocolate maker Shelley with OKO Caribe founders Gualberto and Adriano. June 2018

Our chocolate maker Shelley with OKO Caribe founders Gualberto and Adriano. June 2018

Lachuá, Guatemala

Region: Alta Verapaz

Farmers in this region live in the area around Laguna Lachuá, a pristine lake in the middle of a national park in the Alta Verapaz department. The Lachuá associations are part of a protection program for the national park reserve – the Laguna Lachuá Reserve. Farmers here are Q'eqchi Maya, who grow cardamom and corn, as well as cacao. Many farmers still live entirely off the grid, in areas without electricity or phone signal. Clonal varieties include a mix of trinitarios, upper Amazon forasteros, and amelonados, with some presence of Nacional.  With technical and market support from Cacao Verapaz, the cacao from this region has quickly become renowned in the craft chocolate market. In 2017 Cacao Verapaz is deepening the connection with the three Lachuá smallholder farmers associations by hiring full time staff to monitor and control the fermentation and drying process. This is part of a larger effort to maintain and continue to improve quality and consistency in these lots.

We had the joy of travelling through this region in April 2016 and were humbled by the beauty and dedication of this farming community.

Tasting notes: bright fruit flavour with light acidity and a brown fruit finish.


Region: Ambanja, Diana Region

Climate: hot and dry

Grown and fermented on the farm this Madagascar cacao is organic and fairly traded and direct from the SOMIA farm, certified organic by ECOCERT, SA.

Tasting notes: red berries, lemon and nuts with a bright acidity.


Peru - Pangoa

We have been sourcing this criollo cacao directly from the Pangoa coop in central Peru since we first opened our doors opened in 2012.

A message from the Pangoa Coop:

160+ cocoa producing members are located around the district capital of Pangoa and in the Ene River valley.

Our members belong to native and colonist communities that produce criollo cocoa, applying best technologies with assistance from our specialized technical staff.

We are also working with native Ashaninka associations in the Ene River valley and with the Central Café y Cacao del Peru organization in Lima, with the objective to improve the productivity of our areas.

As an internal policy, the Cooperative promotes the production of Criollo cocoa, making sure that these aromatic beans aren’t replaced by ‘foreign’ seeds or other varietals such as CCN51.

Annual average production lies around 450 kilograms per hectare. Our strategic plan encompasses the elevation of the average production to 700 kilograms per hectare by 2015.

Tasting notes: This fine cacao bean has a delicate aroma (sometimes of banana when it is roasted) with tastings notes that include black olives, red wine and aged balsamic.

Peruvian beans ready to be roasted

Peruvian beans ready to be roasted


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