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Mr. Mengeche Derso, Halo Beriti, Ethiopia (Natural)
Mr. Mengeche Derso, Halo Beriti, Ethiopia (Natural)

Mr. Mengeche Derso, Halo Beriti, Ethiopia (Natural)

$26.00

A single producer lot from one of our favorite regions, Halo Beriti within the greater Yirgacheffe is a classic. Reminding us of juicy peach, red grape, mulberry and jasmine.

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The coffee that is responsible for so many of us getting excited about what coffee can taste like for the first time. Natural Ethiopian coffees like this one are iconic, bright berry notes, punchy acidity, soft florals. They hardly disappoint, as long as you're not that one guy at parties who turns the music down or something, then it might bum you out. On our Fun, Funner, Funnest scale we'd put this down as a funner coffee. 

Mr. Mengeche Derso, Halo Beriti, Ethiopia (Natural)

Mr. Mengeche Derso owns and operates 15 hectares of land in the highlands of Gedeo Zone, located in the Southern Region of Ethiopia. This region, and Gedeo Zone in particular, is renowned for its production of high-quality Yirgachefe coffee. At 62 years old, Mr. Mengeche brings 62 years of farming experience to the area. His dedication to producing top-quality coffee has earned him recognition from government organizations.

Mr. Mengeche has 12 children. Along with four of his children, he actively works on the coffee farm. They use natural fertilizers such as animal manure and plant remnants to enrich the soil. His farm, situated at 2300 MASL, is one of the many in the area known for producing premium coffee.

Per Cafe Imports

FARM | Mr. Mengeche Derso
REGION | Halo Beriti
PROCESS | Natural
VARIETAL | Heirloom varieties
ALTITUDE | 2200m - 2300m
FOB PRICE | $6.57
IMPORTER | Cafe Imports

Why is this coffee special?

Natural Ethiopian coffees are the gateway drug for many us into the world of specialty coffee. Our first foray into coffees that truly taste like berries and flowers. Coffees that actually tasted like their tasting notes. They offer a clarity in flavor second to none and will always hold a special place in our hearts and hopefully yours as well.

How we're brewing it:

How we're brewing it:

FILTER

Brewer: Hario v60
Ratio: 1:15
Temperature: 210ºF
Time: 3:30 minutes

ESPRESSO

Temperature: 200F
Dose In: 17g
Weight Out: 42g
Time: 27 seconds

This is how it's tasting best for us where we are at and is just a general guideline for you wherever you are! These recipes ought to be a good place to start. Trust your tastebuds, and if you want to adjust your brew from here go for it :)

Pro-tip: let the coffee rest 2-3 weeks before brewing if you can

When... when what?

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