Help Samesa by purchasing a bag of coffee that will directly help fund their business. 50% of the purchase price will go directly to Samesa
All coffee comes whole bean. We are no longer able to accept grinding requests.
* Bio from Samesa *
Eli and Max Sussman are Michigan born brothers and the co-chef/owner of Samesa Restaurant in Brooklyn and Samesa inside Grimm Ales in Bushwick. Max was previously the chef at Roberta’s pizza when the restaurant received 2 stars in a glowing NYTimes review. Eli was previously the Executive Chef of Mile End Deli. They jointly ran the kitchen at Ruschmeyer’s in Montauk. Both brothers were nominated for the James Beard Rising Star Chef Award and were selected as 2012 Zagat NYC’s “30 under 30”. Together they have co-authored 4 cookbooks and have appeared on the Today Show multiple times. Max was named a 2011 Forbes 30 under 30. Their writing and recipes have been featured in SAVEUR Magazine, Food & Wine magazine and Bon Appetit. Eli hosts a weekly radio show on Heritage Radio Network called theLINE where he interviews chefs and restaurateurs. He is on the NYC chef board of the hunger charity Share Our Strength and was invited to the White House during the Obama administration as part of a group of Share Our Strength chefs working to help end childhood hunger in the United States through the No Kid Hungry campaign. Samesa restaurant supports BLACK LIVES MATTER, the ACLU and local Brooklyn charities through reduced cost or free catering. Samesa is an employment partner of GET OUT STAY OUT and Hot Bread Kitchen and identifies as a sanctuary restaurant committed to a zero tolerance workplace free of sexism, racism and xenophobia.
The coffee inside of the Support Bag is our House Blend. This blend has been with us since the beginning and has been a staple in most of our partners cafe's. It is a blend of coffees from Guatemala and Colombia. We could consider this a medium roast and is a nice chocolate/caramel/cherry cup. This coffee is versatile. You can pull a shot, make an ol' fashioned pot, or slowly pour water over a bed of grounds in a beautiful chemex/v60/kalita. Enjoy!