SEVAK Armenian Coffee
A small-batch dark roast laced with real cardamom and ground a touch finer than espresso — built for the jezve, but at home in a pour-over, phin, percolator, or espresso machine. This is coffee the way it has crossed the Armenian table for generations: slowly, and never alone.
- Roast
- Dark
- Flavor
- Cardamom-spiced
- Grind
- Fine — between Turkish & espresso
- Bean
- 100% Arabica
- Size
- 12 oz · 340g
The ritual, in motion
How to brew it the old way — slow, in a jezve, no rush.
Cold water & coffee
One heaping spoon of fine SEVAK per demitasse into the jezve, with cold water — never pre-boiled.
Low & slow
Set over the lowest flame. Stir once, then leave it. Patience is the only ingredient that matters now.
The rising foam
As the soorj climbs to the rim, lift it off just before it boils over. That golden foam is the prize.
Pour & share
Pour gently, foam first, let the grounds settle — and serve with something sweet, and good company.
A small bag with a long story
Made for the ritual, not the rush
Four things worth knowing before you brew.
Cardamom
Real cardamom folded into a dark roast for the warm, floral scent of an Armenian kitchen.
Fine Grind
Ground between Turkish powder and espresso — fine enough to bloom in a jezve, ready for any brewer.
Dark & Bold
Roasted deep and even for a full body that carries spice and stands up to sugar.
12 oz Bag
340g of fresh small-batch coffee, resealable with a one-way valve to keep it lively.
Where SEVAK sits on the grind scale
Other brews that work
The jezve is our favorite — but SEVAK is happy almost anywhere.
Jezve / Cezve
The traditional Armenian way — fine grind simmered slowly into a rich, foamy soorj.
Pour-over
Clean and aromatic; back the grind off just a touch for an even draw.
Percolator
Old-school and bold — a stovetop perc leans into the dark roast.
Phin filter
The Vietnamese phin drips a thick, syrupy cup that loves the cardamom.
Espresso
Pull it as a spiced espresso — intense, fragrant, unforgettable.
What people are saying
From Ethiopia to Armenia
One cup, six lands, a thousand years — and the honest answer is, it's both.
Born in the forests of Kaffa
Coffee's wild ancestor grows in the highland forests of Kaffa, in present-day Ethiopia. The beloved tale of Kaldi — a goatherd who saw his flock grow lively after eating the red cherries — is almost certainly a later legend, first set in print by Antoine Faustus Nairon in Rome in 1671. The plant itself, though, is genuinely Ethiopian by birth.
Source: Kaldi (Wikipedia) ↗From cherry to cup
The earliest credible evidence of coffee as a drink comes from the Sufi monasteries of Yemen in the 15th century, where worshippers brewed qahwa to stay awake through night-long prayers. From the port of Mocha it spread north to Mecca, Cairo and Damascus.
Source: History of coffee (Wikipedia) ↗The Ottoman coffeehouse
By 1555 the first coffeehouses opened in Constantinople's Tahtakale district — run, the Ottoman chronicler Peçevi records, by Hakam of Aleppo and Shams of Damascus. One legendary early house, Kiva Han, is remembered as the work of two Armenian brothers. This thick, unfiltered, finely-ground style is the one Armenians would carry home.
Source: History of coffee (Wikipedia) ↗Soorj, the jezve & cardamom
Living within and beside the Ottoman world, Armenians made the ritual their own. They call it soorj (սուրճ): ground to a fine powder, simmered slowly in a long-handled copper jezve, often perfumed with cardamom, and finished by reading the grounds left in the cup. Coffee became a language of hospitality — never rushed, never taken alone.
Source: Armenian coffee (Wikipedia) ↗Armenians give coffee to Europe
Vienna's first coffeehouse was opened in 1685 by Johannes Diodato (Diodato Theodat), an Armenian merchant granted the city's exclusive privilege to serve coffee. From Yerevan to Venice to Vienna, Armenian traders helped carry the ritual deep into Europe.
Source: Viennese coffee house culture (Wikipedia) ↗SEVAK carries it forward
We roast in small batches near Seattle and grind fine — cardamom and all — so a ritual that traveled from Ethiopia, through the Ottoman world, to the Armenian table can live on in yours. Named in the spirit of the poet Paruyr Sevak, every order sends $1 home to Teach For Armenia.
Sources: History of coffee · Kaldi · Viennese coffee house culture (Wikipedia, accessed 2026).
A dollar home, with every order
$1 from every order supports Teach For Armenia, bringing dedicated teachers to children across the homeland. Coffee that tastes like home — and helps build it.