This week’s single origin
Sidamo Bensa
- Origin
- Ethiopia
- Region
- Bensa, Sidama
- Process
- Washed
- Altitude
- 2,050–2,250 m
- Variety
- Heirloom Ethiopian
- Roast
- Light
- Tastes like
- BergamotApricotBlack tea
Roasted on Tuesday. In your cup by Friday.
Six coffees, roasted in small batches once a week and shipped the same day. Every bag tells you exactly where it’s from and what it tastes like.
Find your coffee by how it’s roasted.
Lighter roasts taste more of the fruit. Darker roasts taste more of the roast: chocolate, nuts, caramel. Everything we sell sits somewhere on this line.
Running out is the worst part of good coffee.
Every coffee page has a subscribe-and-save option: choose how often, and the next bag arrives before the last one is empty. Subscribers save 10% and can skip or cancel from the email that comes before each roast.
On this demo the subscription toggle shows how it would look; orders are placed as one-off purchases.
Drag to turn
Gift sets that get used.
A canister that keeps beans fresh for weeks, a stoneware jar for the counter, and coffee to fill them. Boxed, with a printed brew card, ready to send.
How we brew it at the roastery
Start here, then adjust. If it tastes sour, grind finer. If it tastes bitter, grind coarser.
| Method | Coffee | Water | Time |
|---|---|---|---|
| Pour-over | 15 g | 250 g at 96°C | 3:00 |
| French press | 30 g | 500 g at 94°C | 4:00 |
| Espresso | 18 g | 36 g out | 0:28 |
| Moka pot | 17 g | 170 g, hot | until it gurgles |