This single origin coffee is from the Bensa, Sidama region of Ethiopia at 6,230-6,890 feet elevation. Grown on the Quanqana farm, it is processed using the honey method and made from Heirloom Ethiopian variety beans. The coffee features deep, sweet notes of black cherry with a boozy red wine sweetness. Tasting notes include black cherry, caramel, and a boozy character.
Matt and Julie Koczko opened Reginald's Coffee in 2018, setting up their roastery inside a renovated 1905 schoolhouse in Bethel Park, Pennsylvania. Named after the couple's dog, the business is as personal as it sounds: coffee is roasted on site, with the roaster positioned prominently in the center of the room for customers to see. They source responsibly from farms around the world and roast in small batches, refusing to ship pre ground coffee as a point of principle about freshness. The schoolhouse setting gives the space a character that matches the care behind the product.
