Befona Coffee brings single-origin beans from family farms in Sidama, Guji and Yirgacheffe to a small roaster in DeSoto County — and from there, straight to your kitchen.
Befona started with a simple question from founder Wesley Brazell: why is it so hard to find truly fresh Ethiopian coffee in Southwest Florida?
The answer turned into this business. We buy green coffee from producers in the Bensa district of Sidama and neighboring regions, store it properly in our Arcadia warehouse, and roast it in small batches twice a week. No warehouse full of stale bags, no mystery blends — every bag tells you where it grew, how it was processed and the day it was roasted.
We are a small team, so when you call or email, you reach the people who actually roast your coffee.
Read the full storyNot sure where to begin? These three cover the range — wild and fruity, chocolaty and familiar, floral and bright. Every bag is 12 oz and roasted to order.
Staff pickSun-dried on raised beds in Bensa at 2,100 m. Jammy and wild, with a syrupy body that holds up beautifully as it cools.
Best sellerOur everyday house coffee. Washed Sidama for sweetness, Huila for structure. Great black, better with milk, forgiving in any drip machine.
Classic, tea-like and floral. Fully washed and dried slowly for a clean, sparkling cup made for pour-over.
Four steps, two continents and a lot of tasting in between.
Ripe cherries are hand-picked between October and January on smallholder farms in Sidama, Guji and Gedeo.
Coffee is washed, honey-processed or dried whole on raised beds. We cup samples from each lot before we commit.
Green coffee arrives in GrainPro-lined sacks and is roasted in 12 lb batches every Monday and Wednesday.
Bags are sealed with a one-way valve, stamped with the roast date and on their way within 48 hours.
Answer three quick questions and we will point you to the bag we would hand you if you walked into the roastery.
Still unsure? Call us at (447) 251-9034 — talking coffee is the best part of the job.
Coffee arabica grew wild in Ethiopia's southwestern forests long before anyone roasted it. Today the country is home to thousands of heirloom varieties found nowhere else, which is why an Ethiopian coffee can taste like blueberries one day and bergamot the next.
At home in Ethiopia, coffee is a ceremony — beans roasted in a pan, ground by hand and poured from a clay jebena three times for guests. We can't send you the ceremony, but we try to bring the same care to every batch.
Grown at 1,900–2,300 m under shade trees, mostly by smallholder families.
Only ripe red cherries go to the washing station or drying beds.
We roast what was ordered, plus a little for walk-ins. Nothing sits on a shelf for months.
USPS Priority or UPS Ground, tracked. Free over $45 in the contiguous U.S.
Not happy with a bag? Contact us within 30 days and we will replace it or refund you.
10% off every bag on a subscription. Skip, swap or cancel any time by email.
Why the same farm can produce a coffee that tastes like blueberry jam — or like lemon tea.
Fridge, freezer or pantry? What actually keeps beans fresh when it's 90% humidity outside.
Three rounds, one clay pot and a lot of conversation. What the ritual teaches us about coffee.
“I wanted coffee that tastes like the place it came from — and a roastery small enough that I still know every customer's name.”
Roasted on Monday and Wednesday in Arcadia, shipped within 48 hours. Free shipping on orders over $45.
