Ethiopia

Roast: Light-Medium

Tasting Notes: Raspberry, Cane Sugar, Lemon Zest

The Grind & The Origin This Ethiopian coffee comes from Mr. Mengeche Derso’s 15-hectare farm in Halo Beriti, in the Yirgacheffe region of Ethiopia’s Gedeo Zone. He works the farm alongside four of his children, tending native Ethiopian heirloom varieties in the highlands at 2,200–2,300 meters above sea level. Natural fertilizers, including animal manure and plant remnants, help enrich the soil. This Grade 1 lot is part of Café Imports’ Single Farmer Project, which makes it possible to trace the coffee to the individual producer behind it.

The Profile: Vibrant, Floral, & Jammy This is a Natural (Dry) Process coffee. Ripe cherries are sorted for quality, rinsed, and spread on raised drying beds with the fruit intact. The cherries are turned regularly for even drying, a process that typically takes 8–25 days depending on the weather. This results in a "bright and juicy" cup that feels like a celebration. You’ll find an explosion of Ripe Berries and delicate Florals (think Jasmine or Lavender) on the nose, followed by a clean, sweet finish of Sugarcane. It is a complex, "dynamic" coffee that excels in a pour-over but makes for a mind-blowing, fruit-forward espresso.

Technical Specifications

• Roast Level: Light-Medium

• Tasting Notes: Ripe Berries, Florals, Sugarcane

• Region: Yirgacheffe (Gedeo Zone)

• Altitude: 2,200 – 2,300 meters above sea level (MASL)

• Process: Natural (Sun-Dried on Raised Beds)

• Varieties: Ethiopian Heirloom

• Body: Tea-like, Crisp, and Silky

Why We Choose This Coffee At Grinding Gears, we value the people and care behind every cup. This lot connects us to Mr. Mengeche Derso and his family’s work in Yirgacheffe. Through the Single Farmer Project, producers are identified by name, prices are negotiated on their behalf, and contracts are accepted only when the farmer agrees to the sale price. That traceability gives us a clearer connection to the farm and the work behind the harvest.