This natural coffee comes from smallholder farmers belonging to the Sidama group from the Bensa district in Ethiopia. The coffee is processed at the washing station where cherries are sorted by hand and dried on raised tables before dry-hulling. It is made from Heirloom and Landrace Arabica varieties grown at 1800-1960 meters elevation. The natural processing method contributes to its distinctive flavor profile featuring fruity undertones, nice acidity, and a balanced sweetness. This medium roast showcases tasting notes of vanilla, maple syrup, and blackberry.
Bassline Coffee was founded in May 2020 by Bradley Katz, an audio video engineer whose custom sound system business was upended by the pandemic, along with co founder Greg Pescheret. Based in Oakland, California, the roastery produces small batches weekly at CoRo, a shared roasting facility in Berkeley that supports a community of roasting professionals. The range spans light through dark roasts, with notable blends including the Bassline Espresso (Brazil and Ethiopia) and the Piccino Blend, a dark roast collaboration with Piccino Coffee Bar in San Francisco. Wholesale accounts include venues across the Bay Area and Lake Tahoe.
