An Ethiopian Bean from Tra
Typical Flavour: Pineapple, guava, strawberry. Sweet and fruity with a bracing citric acidity.
A Naturally processed bean of the 74112 Ethiopian landrace Varietal and grown at 2010m.
Its rare to trace an Ethiopian back directly to the farmer. But thats exactly what Tom has managed here so we know eactly who has grown our morning brew and each person involved.
Read Tarikus story below
Ethiopia - Tariku Yirgacheffe
Tariku Mengesha is the sole owner and producer of this natural coffee grown on his farm. Which is located throughout the Banko Chelchele kebele (neighbourhood) of Gedeb woreda, south of Yirgacheffe and just west of the bulgy border with the vast Oromia region.
Tariku applied some basic agronomic practices to keep the fields free of any weeds and grows pulse crops in his coffee fields to maintain the fertility of the soil. The pruning is continually improved with the Technoserve and distict Agricultural experts. Tariku process the coffee with the help of Tesfaye Roba and processed this lot as a traditional Natural process, first by soaking the cherries to remove all immature, floaters, overripe and foreign matters and than drying on raised beds for 28 days. While coffee is Mengesha families primary income (family that includes 10 children, 3 boys and 7 girls), 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 80lbs 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.