subscription coffee, may 2025
Ahava exists to bring people together over great coffee. Like many, we believe that coffee is a superb catalyst for connection and conversations. These connections go far beyond our cafes: each bag we roast represents our dedication to farmers around the world and we take that seriously. So to us, coffee is more than just a drink – it’s a way to connect people across continents and across the table.
– The Ahava Coffee Co Team
dawn
Origin: Ethiopia, Nicaragua, and Sumatra
Process: Washed, Natural, and Wet-Hulled
Variety: Typica and Caturra
Tasting Notes: Dark Chocolate, Toffee and Baked Apple
Description: Designed for espresso, but not afraid to mingle. This lively blend brings notes of chocolate, toasted nuttiness, and a hint of fruity brightness to every brew method it meets. Pull it as a shot of espresso, throw it in your Aeropress, or brew it on classic drip — this flagship blend will show up delicious every time.
Brewing Recipe
Dose: 22.5 Grams ± .5 Grams
Time: 28 Seconds
Yield: 34 Grams ± 2 Grams
Temperature: 200 F
Pressure: 9 Bars
Preinfusion: 3 – 5 Seconds
katana
Origin: Congo
Elevation: 1450 – 1750 MASL
Process: Natural
Variety: Typica
Tasting Notes: Blueberry, Peach and Brownie
Description: Many people haven’t had the chance to try Congolese coffee before, if that’s you, Ahava is excited to introduce you to the country through their vibrant ‘Katana.’ They’ve been proudly serving this coffee as their go-to single origin espresso in Ahava cafes.
Brewing Recipe
Dose: 20.5 Grams ± .5 Grams
Time: 24 Seconds
Yield: 31 Grams ± 2 Grams
Temperature: 200 F
Pressure: 9 Bars
Preinfusion: 3 – 5 Seconds
Brewing Notes
In Ahava cafes, they use 21g portafilter baskets in order to maximize the body of their espresso shots. If you’re using a smaller basket size, the ratio for dose to yield is 1g : 1.5g.
