This coffee is from Tariku Mengesha, a well renowned producer in the country.

Tariku is the sole owner and producer of this coffee, grown entirely on his farm. We had the privilege of working with Tariku’s fantastic coffees last year and we are excited to bring you this juicy natural lot from his recent harvest.

We're enjoying a smooth ganache sweetness & blackcurrant acidity.


Producers Notes

The farm is located throughout the Banko Chelchele neighbourhood in Gedeb Woreda, south of Yirgacheffe and just west of the bulgy border within the vast Oromia region. Tariku applies basic agronomic practices, keeps the field free of any weeds and grows pulse crops so as to maintain the fertility of the soil. He also maintains strict pruning practices with technical help from Technoserve and district Agricultural experts.

Tariku process the coffee with the help of Tesfaye Roba and this lot was processed as a traditional Natural process, first by soaking the cherries to remove all immature, floaters, overripe and foreign matters and then drying on raised beds for 28 days.

Production Data







Tariku Mengesha

Gedeb Village

2000-2100 masl


January 2021


Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend keeping your coffee sealed in it's bag for a minimum of 21 days before espresso brewing or at least 7 days for filter brewing.