Hagosa’s House is more than a coffee shop, it’s a gathering place built on family, tradition, and intentional community-building. Owner Feaven Berhe opened her West Seattle cafe in February 2025, naming it after her grandmother to honor the women in her family and create a space that feels like home. Serving coffee from Eritrean-owned Boon Boona and fostering genuine connections with every customer, Hagosa’s House brings the warmth of Eritrean coffee culture to Delridge.
Hi! Please introduce yourself.
My name is Feaven Berhe, and I’m the owner of Hagosa’s House in West Seattle on Delridge.
Please tell us a bit about Hagosa’s House. How long have you been open?
Hagosa’s House is a coffee shop that has been open since February 2025, so we’re approaching our one-year mark!
Can you share a bit about the name?
Hagosa’s House is actually named after my grandmother. She passed in the 80s, but in the Eritrean culture, it’s pretty normal for us to honor the men in our family. I had a lot of trouble coming up with a name for the space. I figured the best thing that I could do was honor someone in my family, and specifically honor the women, that’s why I decided to go with “Hagosa’s House.” She’s someone that I never met, but always knew growing up. For me, it just made the most sense.
This space is a house more than anything. It’s just a constant reminder that when people come in here, we’re supposed to be kind of like a family. We come in, it’s banter, it’s calm and casual.
Why did you decide to open a coffee shop?
Opening a coffee shop was really about the people, and coffee is the medium. Everyone needs coffee, and in this part of West Seattle and Delridge there weren’t many coffee shops. I wanted to create a space that brought people in and helped build community, especially during a time when people were really looking for that.
Can you tell us a little bit about the coffee?
Coffee is a huge part of Eritrean culture, and it’s always been a big part of my family. We gather every Saturday or Sunday when my mom is off work and have our traditional coffee ceremony.
And when you think about Seattle, coffee is such a big part of the culture here too. Being from here, and being from a family that honors community through coffee, it just made sense to bring that into this space and use it as a way to gather people and build community.
There are so many great roasters in the Seattle area. Who did you choose and why?
We chose to work with Boon Boona. They’re based in the Seattle area, and the owner, Efrem, is also Eritrean. For us, choosing an Eritrean-owned company that sources coffee from Africa and does it sustainably felt really important.
Efrem and I are part of the same community, and I’ve known him since I was a kid, so it felt like an easy choice. I didn’t know much about coffee coming into this, but I knew that in terms of quality and reputation, Boon Boona was already a step ahead.
What are some of your most popular menu items?
The most popular items would have to be our chocolatey drinks. So like our mochas and hot chocolate. We also do white chocolate mochas. Because we make our drinks with a powder base, it makes the taste a little bit more rich. And we always joke that we put a lot of love into our whisking, and so that’s what brings that richness to each drink.
At the same time, we focus on doing the basics really well. When someone comes in, I always recommend asking questions so we can build a drink together. Because coming into a new coffee shop can be intimidating, but we have so many options here. Our baristas are really nice and understand that we might not all have a good foundation of “This is my regular drink,” but rather “I think this is what I like and can you help me choose my next drink.” And so we always have suggestions.
What can a first-time customer expect when they come in?
When you walk in, you can expect some banter a littlechit-chat. We like to ask how you’re doing, how your day was, and what your plans are for the weekend, and we’ll actually remember you the next time you come in. That’s one of the best parts of having a small shop: we really do care about the people who come through the door.
Intentionalist tagline is Spend Like It Matters. What does this mean to you, and why do you think it’s important for people to be intentional about where they spend their money?
Spending like it matters is important because small businesses like Hagosa’s House rely on those choices to stay open and stay connected to the community. Every decision adds up. We all have the ability to shape the kind of community we want to be part of, and being intentional about where we spend our money is a big part of that.
What are some of your other favorite small businesses that you support when you’re not here? Any you want to shout out?
In West Seattle, I go to Highland Park Corner Store a lot since it’s on my way home, and I love their ice cream.
I go to Young’s on 16th Ave, they’re a Chinese and Thai spot.
And of course, Boon Boona. If I’m not here, I’m usually there.
We also work with Harried and Hungry out of Georgetown. They’re a small family-owned business and make great sandwiches, which we sell here.
I recently went to Avole for the first time. Great owner, great coffee. Sip House, Bonhomie, and Yoka Tea are also on my list.
As you approach your first anniversary, what are you proud of?
I don’t think I’ve ever worked this hard in my life. I mean, I’m most proud that we’ve been able to create something consistent, that we’ve shown up every day with, I think, a smile on our faces. I’ve made a lot of sacrifices and had to change my behavior, change my perspective, just to sustain the business. This is the hardest thing I’ve ever done. College, grad school, working aside—this is a full, 100% physical, mental, emotional commitment.
This has been the most humbling experience of my life. It’s really a full 24/7. People ask me to hang out and I’m like, I don’t have time—I work in the morning. I used to be able to do that, show up to a job and still go out late. I can’t do that anymore, because if I’m out until 2 or 3 in the morning and trying to work at 7 a.m., I’m not making it. You have to be mentally there, mentally checked in at any moment. There are no days off, no hours off.
I think it’s because the community continues to show up. We know people appreciate that we’re here and how we’re doing it. We can take pride in the fact that we’ve been consistent, that people appreciate us, and that we’re getting better.
Any other thoughts?
In 2026, one of my goals is to host more community-based events. If you’re interested in hosting something, feel free to reach out on Instagram and we can chat. I’d love to use the space for things like book clubs or art-based gatherings.
We’re coming up on our one-year mark, so keep an eye out for events in late February or early March. We’re excited to see you all—come by Hagosa’s House in West Seattle on Delridge.
This interview has been edited for length and clarity.
