Quite the aromatic dry process coffee, with the floral potency of ripe berry, with freesia flower, mixed berry jam, blackberry Kiefer, blueberry hard candy, tart fruit skins, and strawberry acidic impression.
While we’re calling this coffee “Mengesha Farm” singular, using the plural, “farms”, is a bit more accurate. Yirga Cheffe coffee farmer Tariku Mengesha has a few small coffee farms scattered throughout the kebele of Gedeb, totaling just under 13 hectares between them. When he’s not managing the farms with his 10 children, Tariku operates a few other washing stations and processing sites, buying and processing coffee cherry from the hundreds of small holder farmers in the areas he operates.
This 50 bag lot is made up of only his personal farm coffee, and is dry process, meaning the seed is dried inside the whole cherry. This is the oldest processing method, and often leads to fruitier cup flavors, big body, and rounded acidity (certainly can be said for this lot!). The Mengesha farms span an altitude range of 2020 to 2100 meters above sea level, extremely high for any coffee origin! High altitude slows maturation and increases coffee bean density, which correlates to higher probability of sweetness and acidity, and also can affect the size of the beans. You’ll find small beans in this lot, the smallest being 14 screen (measured in 1/64 in.).
- Origin: Ethiopia
- Region: Gedeb, Yirga Cheffe
- Producer: Tariku Mengesha
- Farm: Mengesha Farm
- Altitude: 2100-2200m
- Cultivar: Heirloom Cultivars
- Processing: Dry Process (Natural)
- Sourcing: Sweet Maria’s