Ethiopia Mengeche Derso

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

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.

An aspect that makes this coffee special is that it is fully traceable to the farmer, in this case Mr Derso. Traditionally, Ethiopian coffees have only been traceable to a washing station where many smallholder farmers bring their crops and are sorted together. However, the team at Cafe Imports have been working with exporting companies since 2012 to bring these opportunities to roasters like Zest.

This lot from Mr Derso is a natural processed coffee, meaning the coffee has been dried with the full cherry attached for 8-25 days on raised beds in the sun. As the sugars of the fruit breakdown during this process, greater sweetness is imparted to the coffee bean inside.