Ethiopia single origin whole bean coffee, Heretic Coffee Co.

Ethiopia Single Origin

$23.00

Size

Our Ethiopia Misty Valley was developed by exporter and producer partner Abdullah Bagersh and reflects an exceptional level of care from start to finish. Produced in Ethiopia's Gedio region, this naturally processed Yirgacheffe is handled with close attention during every stage of processing.

Roasted medium-light to honor its origin, this cup opens with vibrant boysenberry, soft lavender, and a sweet cream finish. It’s expressive without being overwhelming, and best enjoyed as a pour-over or drip, where its clarity and natural sweetness have room to breathe.

$1.17 per bag sold will go to our SNAP Breakfast Fund.

At a glance

Origin Sidama, Ethiopia
Washing station Shanta Golba
Elevation 1,900–2,500 MASL
Variety Ethiopian heirloom
Process Natural
Roast Medium-light
Tasting notes Boysenberry, lavender, sweet cream
Best for Pour over and drip
Origins

Where does this coffee come from?

This coffee comes from the Shanta Golba washing station near the town of Daya Bensa in Sidama, where more than 1,200 smallholder farmers bring in their cherries. It grows between 1,900 and 2,500 meters.

It's a natural, dried inside the whole fruit, and that's where the boysenberry and lavender come from. We roast it medium-light to keep them, and it's the coffee we brew for drip at the shop.

HawassaYirga AlemDillaShashemene
Sidama, Ethiopia

Tap a pin, or a name below it, for the story of that coffee.

Daye Bensa, Sidama, Ethiopia

Shanta Golba

Bensa, in the hills of Sidama, is one of the most renowned coffee areas in the world. More than 1,200 smallholders around the town of Daye bring their cherries to the Shanta Golba washing station, from plots of a hectare or less between 1,900 and 2,500 metres. The altitude and the heirloom trees give the coffee its boysenberry, lavender and sweet-cream character.

The details

Elevation1,900–2,500 m

Coffee grown high ripens slowly in cool air, which concentrates sugar and acidity. This will tell you a lot about how a cup will taste.

VarietyEthiopian heirloom

Coffee plants vary, which is why we can get different tastes from different types of coffee. It's like how a wine names its grape. Bourbon and Typica lean sweet and classic; Gesha is floral and rare; Castillo and Catimor beans were planted to survive leaf rust so a farm can keep producing in even the harshest of weather.

ProcessNatural

This is how the fruit was removed from the seed after picking. Washed is clean and bright, and natural is dried whole and tastes of fruit and ferment. This choice changes the cup more than almost anything else.

RoastMedium-light

We roast to the point where the coffee is sweetest rather than to a fixed color, so a light roast here may be darker than a light roast somewhere else.

Best forPour over and drip

What we built the roast around. Any coffee can be brewed any way, but this is where we think this one is happiest, and it is how we dialed it in on the bar.

Why we buy it

We wanted one coffee on the shelf that tastes exactly like where it's from, with nothing blended in. This is it, roasted medium-light to keep the fruit, and it's the coffee we brew for drip at the shop.

The farm

Shanta Golba is run by Ardent Coffee Export, which built a road and an elementary school for the community and trains producers in farming and picking. The coffee is a natural: dried inside the whole fruit on raised beds for weeks.

How we brew it.

Give it room: pour over or drip, where its clarity and sweetness come through. Start with the pour over recipe.

Pour over

Kalita Wave 185

Coffee
25 g
Water
400 g
Temperature
204°F
Grind
Medium, 600 µm
Ratio
1:16
Bloom
60 g, 45 seconds
Total time
3:30

Pour in four even additions. If the bed drains early, grind finer.

Espresso

La Marzocco Linea, 20 g basket

Dose
19 g
Yield
42 g
Time
28 seconds
Temperature
200°F
Pressure
9 bar
Ratio
1:2.2

Pulled on the bar every day. Shorten the yield a gram or two for milk drinks.

French press

Bodum, 8 cup

Coffee
60 g
Water
900 g
Temperature
200°F
Grind
Coarse
Steep
4:00
Rest after plunge
1:00

Break the crust at four minutes, skim, then wait a minute before you plunge.

Coffee maker

Any drip machine, flat filter

Coffee
60 g
Water
1,000 g (1 litre)
Ratio
1:17
Grind
Medium, like coarse sand
Filter
Paper, rinsed
Brew time
5 to 6 minutes

Fill the basket evenly and level it. If it tastes thin, add a few grams of coffee before you grind finer.

The batch in your bag

Roast log

This batch

Roast date
October 10, 2026
Batch
#759
Profile
Medium
Charge temp
396°F
Turning point
196°F at 0:34
Drop temp
415°F
Roast time
9:13
Machine
Bellwether Shop Roaster
140°220°300°380°460°Drop 415° 0:00 9:11
BeanDrumBellwether Shop Roaster

What you're looking at

Every bag we sell comes from a batch we roasted ourselves. This is that batch's record, straight from the roaster.

  • Roast date and batch: when it was roasted, and which batch of the year it was.
  • Origin and profile: the green coffee that went in, and how dark we took it.
  • Charge temp: how hot the drum was when the beans went in.
  • Turning point: cool beans pull the temperature down at first. This is the low point, right before they start climbing.
  • Drop temp: how hot the beans were when we let them out. Hotter means darker.
  • Roast time: start to finish.
  • The chart: the red line is the beans warming up, the dotted line is the drum around them, and time runs left to right.

Darker roasts run longer and drop hotter. Lighter ones come out sooner and keep more of the fruit.

Financial transparency

These are the numbers behind this bag: what the coffee cost us, what it costs to get it on the shelf, and where your money goes.

Green cost $6.40per lb, paid to the farmer

Every bag starts as green coffee. It's sourced and brought to Oregon. This is the farms price to us per pound, before we roast it. Roasting burns off about 16% of the weight, so a 12 oz bag starts as 0.89 lb of green.

Our cost $9.07per 12 oz bag, all in

The green coffee for the bag, roasting labor and electricity ($1.20), the bag, valve and label ($0.55), handling ($0.45) and the breakfast program ($1.17). Before rent, the roaster loan, insurance or anyone's pay.

Feeds people $1.17per bag, to the SNAP Breakfast Fund

In honor of one of our donations, we give $1.17 towards the SNAP Breakfast. Two bags put a hot breakfast and a coffee in someone's hands.

On the shelf $23.00what you pay

What we sell the bag for, and what is left after the bag's own costs.

The rest of the family.

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