Halfway to Heaven half-caf, whole bean coffee from Heretic Coffee Co.
Half-Caffeinated

Halfway to Heaven

$22.00

Size

Halfway to Heaven is a half-caffeinated blend for people who want their coffee to meet them in the middle; just enough lift to get moving with no compromise on the flavor.

This blend pairs a Brazilian Caturra with an Ethiopian Heirloom, bringing together natural and washed processes for balance and depth. The result is a cup that’s smooth and easy, with just enough complexity to keep it interesting.

Expect notes of cocoa, almond, and molasses, with a soft sweetness and a rounded body that works beautifully as both espresso and drip. It’s easy to brew, easy to drink, and reliable throughout the day - especially when you want another cup but don’t need the full jolt.

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

At a glance

Origin Brazil and Ethiopia
Elevation Varies by lot
Variety Caturra, Ethiopian heirloom
Process Natural and washed
Roast Medium
Caffeine About half
Tasting notes Cocoa, almond, molasses
Best for Espresso and drip
Origins

Where does this coffee come from?

Halfway to Heaven is our half-caf, for the afternoon cup or the second one you want but don't need. It pairs a Brazilian Caturra with an Ethiopian heirloom, natural and washed coffees together, and we roast it on the same Golden Hour profile as Holy Roller.

The Brazilian side brings the cocoa and almond and a rounded body. The Ethiopian side brings the molasses sweetness and keeps it lively. About half the caffeine, none of the compromise.

HawassaMekeleDire DawaAddis Ababa
Ethiopia
Belo HorizonteUberlândiaRio de JaneiroSão Paulo
Minas Gerais, Brazil

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

Southern highlands, Ethiopia

Ethiopia

Coffee is native to Ethiopia, and most of it is still grown the old way: a few hundred trees under shade on a plot of a hectare or two, picked by the family and carried to the nearest washing station. A natural lot is dried whole, fruit and all, on raised beds for weeks, and that is where the berry and the floral notes come from.

The details

Elevation1,800–2,200 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

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 forEspresso 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.

CaffeineAbout half

How much lift is in the cup. Halfway to Heaven is our half-caf, with about half the caffeine of our other coffees; Slow Burn is decaf all the way through.

Why we buy it

It's the fruit you taste first in Holy Roller, and the brightness that keeps Midnight Rider and Halfway to Heaven from tasting a little flat. 

The farm

A naturally processed heirloom coffee from Ethiopia's southern highlands, bought green through Bellwether. The lot rotates with the harvest.

Minas Gerais, Brazil

Brazil

Brazil grows more coffee than any other country, most of it on the rolling farms of Minas Gerais, where a dry harvest season lets the cherries dry in the sun. That is what gives Brazilian coffee its signature: nutty, chocolatey, sweet and low in acidity, with a body that fills the cup.

The details

ElevationVaries by lot

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.

VarietyCaturra

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.

RoastMedium

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 forEspresso 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.

CaffeineAbout half

How much lift is in the cup. Halfway to Heaven is our half-caf, with about half the caffeine of our other coffees; Slow Burn is decaf all the way through.

Why we buy it

It's the comfortable half of Halfway to Heaven. The Caturra brings the cocoa and almond and the rounded body, so the cup stays easy whether you pull it as espresso or brew it for drip.

The farm

Bought green through Bellwether. The lot rotates with the harvest, so the farm changes through the year.

How we brew it.

Easy to brew and easy to drink all day. It works as both espresso and drip, so start with whichever you make at home.

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
November 5, 2026
Batch
#805
Profile
Medium
Charge temp
387°F
Turning point
196°F at 0:33
Drop temp
417°F
Roast time
9:28
Machine
Bellwether Shop Roaster
140°220°300°380°460°Drop 417° 0:00 9:27
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 $6.00per 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 $8.71per 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 $22.00what 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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