Passion House Coffee - B Loved - 12 oz.
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Every time we bring in a fresh Ethiopian coffee, we get the same sense of nervous excitement. We find ourselves thinking, “Can this coffee really be as good as the last one?” It doesn’t fail, coffees from this region just speak to us. Clean, vibrant, sweet, floral… simply everything we want to experience in our morning cup. It is with this sentiment that we would like to introduce you to our latest edition of B Loved, one of the best Ethiopias we have ever tasted.

“B Loved” is the name we call these washed Ethiopian coffees at Passion House. Love is what we feel each time we drink them, as the morning brings us from darkness to daylight.

Faysel A. Yonis was born into a coffee producing family and enjoyed the rich traditions of Ethiopian coffee culture at a young age. He fervently recalls the coffee tree looming over their front yard and the daily coffee ceremonies performed by his mother. His father, Abdosh Yonis, owned two farms near the Chelenko village. But, unfortunately, Abdosh lost his farms during the infamous Derg regime (74’ – 87’).

Faysel started to harbor an interest in the coffee market in the late 90ties. He became a representative of coffee farmers by introducing and channeling their coffee to the local market. A decade of experience gave Faysel enough confidence to start his own company: Testi Trading PLC. A company dedicated to sourcing specialty coffee within Ethiopia.

The Bishan Dimo washing station is found in the Denbi Uddo kebele – which is part of the Shakiso woreda (Guji). The area of Shakiso is a combination of outstretched hills and mountains that give you the impression that the area is flat. But in fact, the area reaches heights up to 2000 m.a.s.l.

The Guji people are experienced cattle farmers. Amidst the forests, where coffee often grows, large patches of land give cattle enough space to roam. Although Guji is known for its cattle, it has developed itself into a coffee growing region. Entrepreneurs like Faysel are the instigators of this transformation.

Bishan Dimo washing station opened its gates in 2017. Although it is a new site, it already produced several stunning washed and natural lots. Faysel’s brother, Hakime Yonis, is the manager of the station and responsible for daily operations.

Washed coffees are fermented for 24/48 hours within clean cement tanks. The parchment is then dried for 10 to 12 days. Naturals are dried for 15 to 18 days, depending on the weather. If rains cross over, the workers are forced to cover the cherries, and drying is delayed.

Faysel and Hakime have plans to purchase the lands of neighbors so that they can install more drying beds. More drying beds ensure that parchment and cherries can be more spread and evenly dried.

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B Loved

$26.00 / 12 oz.

SELECT GRIND

Whole Bean
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Whole Bean

French Press

Drip Grind

Espresso Grind

Other Sizes

12 oz.
5 lbs.

or

Characteristics

CHARACTERISTICS

ROAST

Light

BODY

Full

ACIDITY

Citrus

NOTES

Key lime, lemon, peach, jasmine

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Story

STORYarticle-shape

Every time we bring in a fresh Ethiopian coffee, we get the same sense of nervous excitement. We find ourselves thinking, “Can this coffee really be as good as the last one?” It doesn’t fail, coffees from this region just speak to us. Clean, vibrant, sweet, floral… simply everything we want to experience in our morning cup. It is with this sentiment that we would like to introduce you to our latest edition of B Loved, one of the best Ethiopias we have ever tasted.

“B Loved” is the name we call these washed Ethiopian coffees at Passion House. Love is what we feel each time we drink them, as the morning brings us from darkness to daylight.

Faysel A. Yonis was born into a coffee producing family and enjoyed the rich traditions of Ethiopian coffee culture at a young age. He fervently recalls the coffee tree looming over their front yard and the daily coffee ceremonies performed by his mother. His father, Abdosh Yonis, owned two farms near the Chelenko village. But, unfortunately, Abdosh lost his farms during the infamous Derg regime (74’ – 87’).

Faysel started to harbor an interest in the coffee market in the late 90ties. He became a representative of coffee farmers by introducing and channeling their coffee to the local market. A decade of experience gave Faysel enough confidence to start his own company: Testi Trading PLC. A company dedicated to sourcing specialty coffee within Ethiopia.

The Bishan Dimo washing station is found in the Denbi Uddo kebele – which is part of the Shakiso woreda (Guji). The area of Shakiso is a combination of outstretched hills and mountains that give you the impression that the area is flat. But in fact, the area reaches heights up to 2000 m.a.s.l.

The Guji people are experienced cattle farmers. Amidst the forests, where coffee often grows, large patches of land give cattle enough space to roam. Although Guji is known for its cattle, it has developed itself into a coffee growing region. Entrepreneurs like Faysel are the instigators of this transformation.

Bishan Dimo washing station opened its gates in 2017. Although it is a new site, it already produced several stunning washed and natural lots. Faysel’s brother, Hakime Yonis, is the manager of the station and responsible for daily operations.

Washed coffees are fermented for 24/48 hours within clean cement tanks. The parchment is then dried for 10 to 12 days. Naturals are dried for 15 to 18 days, depending on the weather. If rains cross over, the workers are forced to cover the cherries, and drying is delayed.

Faysel and Hakime have plans to purchase the lands of neighbors so that they can install more drying beds. More drying beds ensure that parchment and cherries can be more spread and evenly dried.

Roaster Detail

Passion House Coffeearticle-shape

Estabilished:

2011

Owners:

Joshua Millman

MORE COFFEES FROM THIS ROASTER

Passion House is a small batch coffee roaster and café. At Passion House, we strive to create balanced and complex coffees with our meticulous method of sourcing beans from farms around the world and roasting them by hand on a vintage 1957 German Probat cast-iron roaster.

Our goal is to produce nuanced, complex, and clean coffee while cultivating relationships with the farms. These relationships are rooted in understanding, knowledge, skill, service and mutual respect. We shoot for the stars when curating our menu, searching for the best coffees available at any given time, setting the expectations extremely high. We specialize in strong relationships with the farms, traveling around the world to find the right beans from the right farms to get the right coffee.

How did the Passion Start?

Passion House is a small-batch specialty coffee roaster who began roasting in 2011 in Chicago’s West Town neighborhood. Started by lifelong coffee professional Joshua Millman, our coffee is a marriage of passion and dedication.

Our philosophy is simple; find coffee farmers, coffee importers and coffee enthusiasts that share the same passion for the art of coffee; and collectively create quality coffees. Over the years, we have developed a deep passion and enormous amount of respect for the art of coffee. The amount of care, attention, and hard work that goes into producing quality coffee; getting it from the ground to the cup; is something we are very passionate about and take serious. Michael Kearby [Kurtis] is our sourcer and roaster. In addition to overseeing the whole roasting works, he invests a lot of time building relationships with farms and importers all over the world.

About our Coffee [or coPHee]

We source coffee from all over the world and each coffee has its own unique story to tell. Therefore it is important that each coffee has it’s own unique roast profile which truly expresses the inherent quality. Finding unique coffee takes our search all over the map to bring you a quality cup from truly special people. We have developed relationships with farmers and importers that dedicate their time to the intense care needed to grow, process and source unique coffee with carefully developed flavor profiles. We make it easy for you to enjoy some of the world’s greatest and rarest coffees brewed up in our cafe or in the privacy of your own home.

We look forward to being a part of your coffee journey in discovering your favorite region, roast level, brew method, etc. We have a variety of amazing coffees and, of course, suggest you try them all. To make it easier to navigate our coffee menu, our coffees are in three different genres.

AMBIENT GENRE: blends with a full robust flavor. We take our blending seriously, combining coffees with flavor profiles that complement each other.

MAINSTREAM GENRE: single-origin coffee. We honor the origin and the producers’ hard work by roasting the coffee to get the best from each.

EXPERIMENTAL GENRE: micro lot Single-Origin coffee. Our Experimental Genre are coffees from small lots of experimental quality beans that may have been developed, processed, or grown in a unique way. These are often hard to acquire, so are available in limited volume. [Get them while you can!]

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