Current Menu · Spring 2026
We roast every Tuesday at our Ankeny Street roastery and ship within 48 hours of your order, so your bag never sits around. Every coffee below comes as a 12 oz whole-bean bag, roasted light-to-medium — the way we think these origins taste best. We're a two-person shop and don't run an online checkout, so ordering is simple: send us an email and we'll reply the same day to confirm.
Six coffees on the menu this season. Lots rotate as harvests come and go — if something you loved is gone, ask us and we'll point you at the closest thing we have. Prices are per 12 oz bag; local pickup at the café is always free.
Jasmine, apricot, honey. From smallholder farms around the Gigesa washing station in Guji zone, grown at 1,950–2,200 masl. Heirloom varieties, dried on raised beds for about 12 days. Delicate and tea-like — our favorite pourover coffee this spring.
Red currant, caramel, florals. Pink Bourbon from a group of eleven growers near San Agustín, Huila, at 1,700–1,900 masl. The variety's pink-cherry trees ripen unevenly, so pickers pass each lot four times. Sweet, round, and hard to brew badly.
Cocoa, orange peel, panela. Bourbon and Villa Sarchí from farms on the slopes of Volcán de Agua — "Hunapú" is the volcano's Kaqchikel name — at 1,500–1,680 masl. Volcanic soil and cool nights give it that classic Antigua structure. Great with milk.
Blackcurrant, grapefruit, cane sugar. SL28 and SL34 from the Gatomboya factory in Nyeri County, a member mill of the Barichu cooperative, at about 1,750 masl. AA screen size, double-washed and soaked in the Kenyan style. Bright, juicy, and worth every penny.
Dark chocolate, spice, herbs. Atung, Gayo, and S795 cultivars from smallholders around Mount Kerinci in Jambi, at 1,400–1,600 masl. Honey-processed — pulped and dried with the mucilage on — which keeps the body deep but cleans up the classic Sumatran earthiness.
Milk chocolate, roasted hazelnut. Named for our street. A 60/40 blend of Brazil Cerrado natural and Ethiopia Guji washed, roasted a touch darker than our single origins — still well shy of second crack. This is the coffee we pull as espresso at the café every morning.
No online cart here — the "Add to Cart" button opens an email to hello@bdila.com. Tell us which coffees and how many bags, and Mara or Tomás will confirm your total (shipping is $5 flat, free over $40) within one business day.
Never run out
Two 12 oz bags a month for $34, shipping included anywhere in the US. Each month Tomás picks two coffees — usually one single origin off the current menu and one early taste of something that hasn't launched yet. Bags ship the Wednesday after roast day, so they land within the week.
Pause, skip, or cancel anytime with a one-line email — no account portal, no phone calls, no guilt trips. About 140 households around Portland and beyond are on the list right now, and honestly it keeps our Tuesday roasts predictable, so thank you.
To join, email hello@bdila.com with the subject "Subscription" and your shipping address. We'll start you with the next roast and send a simple invoice with each shipment.