House of Funk Roastery and Coffee


—  COFFEE  —

September 2019
Full espresso bar open daily (closes 3:00pm).
Pour overs and cold brew available all day.


—  Ethiopia  —
Organic Guji Shakiso - Kayon Mountain Estate
Elevation: 1900-2100M
Varietal: Heirloom types
Natural, dry processed on raised beds & special hand sorted
Tasting Like: Chocolate, Pineapple, Papaya

—  Sulawesi  —
Organic, from the region of Toraja Utara village.
Elevation: 1500M
Wet hulled processed
Tasting Like: Dark Chocolate, Brown Sugar, Red Apple

—  Costa Rica *Limited release —
West Valley V&G Estate

White Honey Process

Varietal: H1 (new hybrid)
Tasting Like: Caramel, Pear, Black Tea

—  Backbeat Espresso  —
Brazil & Kenya Blend
Custom House of Funk blend created by Ann, our head roaster.
Tasting Like: Chocolate, Caramel, Almond

—  Kenya —
AB Plus
Elevation: 1600-1700M
Varietal:  SL-28
Double washed & sun dried on raised beds & hand sorted
Tasting Like: Chocolate, Plum, Blackberry

Nitro Cold Brew on tap - Brazil & Ethiopia Blend
Cold Brew - Brewed Daily on our Cold brew tower - Rotating Origins.
On the Espresso Bar - Washed Kenya
Pour Over - Natural Ethiopia


About Ann


Ann Hnatyshyn is one of few female roasters in the Third Wave coffee industry. Over the last decade of her career, Ann’s passion to master the art of roasting has taken her to New Zealand, Australia, England, Columbia, and finally back home to Canada where her exploration of farming systems, origin flavour complexities, roasting techniques, and espresso extraction have earned her the title of Head Coffee Roaster at House of Funk. Ann introduces her signature light roast coffee made daily with the freshest beans from the southern hemisphere. 

“Our coffee selection will be rotating depending on the freshest crop available. Different regions have different harvest periods, and being seasonally focused allows us to roast and brew the freshest beans. Here at House of Funk, we will always have 4 single origins, and 1 blend.

The purpose of a blend is to have a certain flavour profile in mind so the roaster can use different beans that are in season to achieve that desired flavour profile. Since coffee is an organic product, it’s constantly in flux. So a blend is a great way for a Roaster to control the flavour year in, year out.

We will be working with two different local and family-run companies in Vancouver who go down to origin to develop and maintain relationships with the farmers. They seek out unique, quality lots of coffee from Africa, South and Central America, and Indonesia to name a few.

We will have 340g bags of coffee for sale in the House of Funk tasting room for all your coffee needs at home. Don’t have a grinder? No problem, we can grind it for you. Keep your barista in the loop on how your coffee is tasting at home! We can always experiment with the grind size, by making it a bit finer or coarser depending on how its tasting depending on how you make your coffee.

We offer a full espresso bar during the day with the espresso machine shutting down at 3:00pm every day. We will have pour overs available all day, as well as cold brew!

My inspiration for the way I roast has actually come from watching Michelin star chefs and their mindsets about cooking. They want to use the freshest, in-season, and highest quality ingredients while preparing everything in a way to just highlight and elevate specific notes. I want the same for my coffee. I want to source the coffee’s that has just been harvested, and roast it in a way that it highlights that region, and bring out the natural flavour of the bean. When you drink our coffee black, I want the tastes from those regions to truly shine!”

  • Ann Hnatyshyn / Head Coffee Roaster 

Wholesale & Toll Roasting  —

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