Portland, Oregon · Est. 2016
We're a small-batch roastery on SE Ankeny Street. We buy seasonal single origins directly from the farmers who grow them, roast light to medium in 12-kilo batches every Tuesday and Friday, and ship within 48 hours of the roast — so what lands in your cup still tastes like the place it came from.
Roasted the week it ships. Our menu turns over with the harvest calendar — when a lot runs out, it's gone until next year.
From smallholder farms around Hambela Wamena, grown at 1,900–2,200 masl. We roast it light and it sings: bergamot, apricot, and a long honeyed finish. Our favorite pour-over coffee of the year so far.
Grown by the Lasso family near Pitalito at 1,750 masl. Pink Bourbon is a rare varietal with a distinct rose-gold cherry — in the cup it's all raspberry, panela, and florals, with a silky, tea-like body.
Named for our street. A rotating mix of Latin American coffees — currently Guatemala Huehuetenango and Peru Cajamarca — roasted a touch darker for chocolate, toasted hazelnut, and dried fig. Built for drip and espresso.
Bdila started in 2016 in a rented garage off SE Ankeny Street. Mara Ellison had spent six years as a green buyer for a larger Portland roaster; Tomás Bdila — whose family name the company carries — had been roasting on a one-kilo sample roaster in his kitchen and pouring for friends on weekends.
They pooled their savings, bought a rebuilt 12-kilo drum roaster with a cracked faceplate, and roasted their first commercial batch on March 14, 2016 — a washed Ethiopia they sold by the bag at the Montavilla Farmers Market. Ten years on, we're still on the same street, still roasting in small batches, and still cupping every lot before it goes on the shelf.
Notes from the roastery and the brew bar — brew guides, sourcing trips, and the small things we've learned the hard way.
The recipe we use at the bar every morning: 22 grams, 360 grams of water at 96°C, and one small change to your pour that makes the biggest difference. No special kettle required.
Freezer or counter? Valve bag or mason jar? We tested four storage methods over eight weeks and cupped the results. Here's what actually keeps a bag tasting good to the last scoop.
Our café and roastery share one room — you'll smell the roast before you see the sign. Espresso, pour-overs, fresh bags off the shelf, and usually something baking in the back.