Gobena Bendo | Ethiopia
Rich & Comforting
Muscat Grape & Apricot
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
At 65, Gobena Bendo has spent a lifetime growing coffee.He inherited his 10-hectare farm from his father and hopes one day to pass it on to his children, many of whom still live nearby and help with the farm.
Sitting at around 2,200–2,300 metres above sea level in Yirgacheffe, Gobena’s farm benefits from the high elevation, shade and growing conditions that have made this part of Ethiopia so renowned for coffee. Alongside coffee, he grows cereals to help provide food for his family throughout the year.
What makes this lot particularly special is its traceability.
Gobena’s coffee forms part of the Single Farmer Project, an initiative established to create a marketplace for individually separated Ethiopian coffees and give producers greater visibility. Rather than being blended into a larger regional lot, this coffee can be traced directly back to Gobena and his farm.
The coffee is washed, highlighting the clarity and elegance we look for from Yirgacheffe. It’s exactly why we bought it: expressive and distinctly Ethiopian, but with the added connection of knowing the individual farmer behind it.
Country/Region:
Elevation: 2,200 - 2,300 masl
Coffee Varietal: Local Landrace
Coffee Process: Natural
Harvest Year: October 2025 - January 2026
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
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