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This coffee is one of Coava’s most anticipated annual staples, sourced from the tiny village of Kilenso in the Borena Hagermariam district of Sidama, Ethiopia. We chose it last year for Fellow Drops, and we’re delighted to share this season’s bounty here. A supernaturally clean natural process, it’s so sweet and creamy you can skip the milk and sugar. We tasted lavender, cantaloupe, and fresh cream.
Bag Size: 10.5 oz (300 g)
Origin: Borena Hagermariam, Sidama, Ethiopia
Elevation: 1750 - 1800 MASL
Tasting Notes: Lavender, Cantaloupe, Fresh Cream
All orders ship freshly roasted direct from Coava.
1) Orders received by Friday (noon PT) --> Roasted Sunday --> Shipped Monday.
2) Orders received by Sunday (noon PT) --> Roasted Tuesday --> Shipped Wednesday.
3) Orders received by Tuesday (noon PT) --> Roasted Wednesday --> Shipped Thursday.
4) Orders received by Wednesday (noon PT) --> Roasted Thursday --> Shipped Friday.
Coava (pronounced \ kovuh \ or "cove-ah") was founded in the North Portland garage of veteran barista and roaster Matt Higgins. Matt initially bootstrapped the company by repairing motorcycles. Now Coava is a specialty coffee institution and Fellow favorite, consistently surprising us and changing our minds with their delicious and diverse roasts.
Hario V60 Recipe by Coava
Grind: Medium Fine
Bloom: 50g of water for 30 seconds. Lift the brewer and swirl the slurry.
2nd Pour: Pour until you reach 200g. Let liquid drain down to about half an inch.
Final pour: Pour in gentle circular motions avoiding edges of the filter until you reach 320g, and give it another swirl.
Total Brew Time: 3 - 3:30 minutes.