Description About Coava Coffee Roaster - Ethiopia Kilenso
This rich, fruity roast features notes of lavender, cantaloupe, and fresh cream. A natural that doesn’t overwhelm, Coava has done a great job with this one. Produced in the small village of Kilenso Mokonissa, this producer’s coffee would normally be blended into a regional roast. Coava saw the potential of these beans, and separated them out, quickly making them a fan favorite. The farmers in Kilenso strive to use organic methods and processes, but due to the cost of certification don’t carry it officially. We love this roast as a pour over.
- Coffee Type: Whole Bean
- Product Size: 8.8 oz
- Single Origin
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Recommended Brew Methods
We recommend a 16:1 water to coffee ratio for your dosing. Use a scale for best results! For pour over, use a medium-coarse grind size somewhere between drip and press levels. Start with a short pour to wet the grounds and “bloom” the coffee for 30 seconds, followed by two more pours, divided in half to reach the appropriate remaining ratio of water to coffee.
For a French Press brew we recommend a 1:12 coffee to water ratio with coffee ground at the consistency of sea salt. Add your grounds to the brewing chamber. then add twice the water as there are grounds to the chamber. Stir gently and allow to bloom for about 30 seconds. Place the top on the press and allow it to steep for 4 minutes. Plunge the press slowly and enjoy!
About The Roaster
Roasted Fresh in Portland, Oregon
Coava Coffee Roasters started in Matt Higgins’ garage in 2008. Since then this roaster has worked tirelessly to understand every part of the production of coffee. From studying the agricultural process that grows coffee plants to a deep dedication to customers buying the end product, Coava has committed to getting it right the whole way through. By building sustainable, responsible, and honest partnerships with farmers, and refining complex notes in their roasts, Coava has already made an impact in the Pacific Northwest’s roasting industry.