Holy Roller espresso blend, whole bean coffee from Heretic Coffee Co.
Flagship Blend

Holy Roller

$21.00

Size

Holy Roller is everything we love about coffee.

This is what we use in our shop as our espresso blend, but this also works really well through a coffee pot or a pour over. It balances full-body chocolate with a little kick of citrus. 

If you’re looking for a smooth cup that has a little fruity kick at the end, a solid blend for your at-home espresso machine, or a one-off pour over in the afternoon, Holy Roller is the right choice.

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

At a glance

Origin Guatemala and Ethiopia
Elevation Varies by lot
Variety Bourbon, Caturra, Ethiopian heirloom
Process Washed and natural
Roast Medium
Tasting notes Sweet fruit, silky body, low acidity
Best for Espresso, milk drinks and drip
Roasted Portland, Oregon
Origins

Where does this coffee come from?

Holy Roller is our house blend, and it's in almost every drink we make at the shop. It starts as one green coffee: a washed Guatemalan Bourbon and Caturra paired with a naturally processed Ethiopian heirloom.

The Guatemalan side gives it the body and chocolate that hold up under milk. The Ethiopian side brings the fruit you taste first. We built it as an espresso, and it turned out just as good brewed for drip.

HuehuetenangoQuetzaltenangoGuatemala City
Guatemala
HawassaMekeleDire DawaAddis Ababa
Ethiopia

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

Western Highlands, Guatemala

Guatemala

Guatemala's highland coffee grows on small family farms in volcanic soil, high enough that the cherries ripen slowly and sweeten. The washed process, pulped, fermented and rinsed within a day of picking, keeps the cup clean: chocolate, caramel and a round body.

The details

Elevation1,500–2,000 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.

VarietyBourbon and Caturra

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.

ProcessWashed

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, milk drinks 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.

The farm

It comes to us as  a washed Guatemalan paired with a natural Ethiopian. The blend will rotate through the year because the farm changes with the harvest.

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, milk drinks 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.

The farm

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

How we brew it.

Built as our espresso, and just as good black, with cream or in a latte. Start with the espresso recipe, then try it as a pour over.

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 11, 2026
Batch
#821
Profile
Medium
Charge temp
396°F
Turning point
187°F at 0:37
Drop temp
415°F
Roast time
9:28
Machine
Bellwether Shop Roaster
140°220°300°380°460°Drop 415° 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 $6.25per 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 $8.93per 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 $21.00what 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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