Altitude: 2000 masl
Verital: Ethiopian Landrace
Tariku Mengesha is the sole owner and produced this natural coffee entirely on his farms, the farm is located throughout the Banko Chelchele kebele (neighbourhood) of Gedeb woreda, south of Yirgacheffe and just west of the border with the vast Oromia region.
Tariku applies basic agronomic practices to keep the field free of any weeds, as well as growing pulse crops among his coffee so as to maintain the fertility of the soil. He processes the coffee with the help of Tesfaye Roba as a traditional Natural process, first by soaking the cherries to remove all immature, floaters, overripe and foreign matters and then by drying on raised beds for 28 days.
While coffee is Mengesha’s primary income, which he uses to support his family, he also grows navy beans and false banana, called “enset,” which produce no edible fruit but whose root and heart ( rhizome and pseudostem, if you want to be botanically accurate) can be harvested. The average enset matures in four or five years, and the plant can provide around 80 lbs of starchy food, usually fermented underground for up to a year, after which the doughy substance can keep for up to a decade. While the fibers in the heart of the plant can be boiled, the most popular iteration is a fermented enset “bread” or “cheese,” called “kocho” – quite strong and foreign to the western palate, but a staple in Southern Ethiopia.
Cupping Notes: Distinct pineapple & strawberry notes with a citric acidity.