Demitasse - Ethiopia - Light Roast - Single Origin - Washed photo 1
Demitasse - Ethiopia - Light Roast - Single Origin - Washed photo 2
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Demitasse - Ethiopia - Light Roast - Single Origin - Washed

$20.00

ABOUT OUR LIGHT ROAST COFFEE BEANS

Our light roast coffee beans have always been dynamic and bright. We wanted a name that felt just as intentional. Demitasse nods to the classic coffee spoon, as well as something far more personal... It shares its name with our daughter, Demi. A light roast rooted in care, craft, and the joy found in simple moments.

TASTING PALLETTE

Balanced, complex sweetness and vibrant acidity, with notes of ripe peach, lime zest and honey.

Note: This is not a flavored light roast coffee. The image and description is a representation of the tasting notes that can be picked up in the coffee.

LIGHT ROAST COFFEE BEAN ORIGIN

Our “Demitasse” light roast washed coffee is an Ethiopian Bean from Guji Dogo Sodu G2. Dogo Sodu coffees benefit from rich, fertile soils, cool temperatures, and long cherry maturation, resulting in dense beans packed with flavor. Expect a profile that combines floral and fruity aromatics with sweet, herbal undertones and layers of milk chocolate. These qualities make Guji coffees some of the most sought-after in the specialty market, offering a cup that is both vibrant and balanced.

ALTITUDE

1800-2200

CUP SCORE

86

IMPACT

Our light roast coffee beans are ethically sourced, organic when possible, and roasted on the Bellwether Roaster--the most sustainable on the planet.

300 g / 10.6 oz or 907 g / 2 lb

Grind & Size

Variants and availability
  • Whole Bean - 300g · Grind & Size: Whole Bean - 300g · $20.00 · In stock
  • Drip - 300g · Grind & Size: Drip - 300g · $20.00 · In stock
  • Espresso - 300g · Grind & Size: Espresso - 300g · $20.00 · In stock
  • Coarse - 300g · Grind & Size: Coarse - 300g · $20.00 · In stock
  • Whole Bean - 2 lb · Grind & Size: Whole Bean - 2 lb · $55.00 · In stock
  • Whole Bean - 5 lb · Grind & Size: Whole Bean - 5 lb · $130.00 · In stock

How to brew

TasteMatch starting point · light roast

V60 / pour-over

For this lighter roast, pour-over is a starting point for clarity and origin character. Hoffmann and Gagné’s extraction guidance supports starting toward the hotter end, then adjusting by taste.

V60 / pour-over

Clean, bright, and sweet. The pour-over that shows off a coffee's origin.

Ratio
60 g/L (15 g : 250 g)
Grind
Medium-fine
Water
Just off the boil, ~93–100°C
Time
≈ 3:00–3:30
  1. Rinse the paper filter with hot water and discard the rinse water.
  2. Bloom with about twice the coffee's weight in water, then swirl and wait 45 seconds.
  3. Pour the rest in steady stages up to the full weight.
  4. Give it a gentle swirl so the bed drains flat and evenly.

Recipe references: James Hoffmann, Jonathan Gagné

Tasting notes & sources

Extraction, simply

Sour or thin coffee usually means under-extraction, so grind finer or brew longer. Bitter or drying coffee usually means over-extraction, so grind coarser or brew shorter. Change one variable at a time. Research from UC Davis's Coffee Center and Jonathan Gagné's writing explains the physics behind these rules.

Tasting like a cupper

Professional tasters score coffee on fragrance and aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity and clean cup, following the SCA cupping protocol. You can borrow the same habit at home: smell the dry grounds, then the wet crust, then taste the coffee hot, warm and cool. Flavor opens up as the cup cools, so don't judge it in the first sip.

Using the flavor wheel

The SCA Coffee Taster's Flavor Wheel, built on the World Coffee Research Sensory Lexicon, works from the inside out. Start in the center with broad families — fruity, sweet, nutty/cocoa, floral, spicy, roasted — then move outward to specifics like berry, citrus, caramel or jasmine. If a coffee tastes "fruity," ask what kind of fruit. Naming flavors gets easier the more deliberately you compare cups side by side.

Acidity, body and sweetness

Acidity is brightness, not sourness: think citrus, apple or wine-like sparkle, and it's prized in high-grown coffees. Body is the weight on your tongue, from tea-like to syrupy. Sweetness signals ripe fruit and a clean roast. When a brew tastes flat or harsh, adjust the extraction first, then revisit what you taste.

Grown in EthiopiaExplore it on the origins map