CIRCUS BREAKER IPA
BOOZY. GUAVA. STRAWBERRY.
An exceptional coffee voted for by our Kinross café elect. This natural Ethiopian was democratically selected by our baristas at roasting HQ for you. No college electoral votes. Just sheer enthusiasm for a vibrant, complex coffee.
74112 Ethiopian Landrace
The Full Story
Tariku Mengesha is the sole owner and produced this natural coffee entirely on his farm. The farm 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 applies sophisticated agronomic practices and keeps the field free of any weeds and also grows pulse crops in his coffee field so as to maintain the fertility of the soil. He processes the coffee with the help of Tesfaye Roba.
The coffee cherries are soaked to remove all immature, floating, overripe and foreign matters and then dried on raised beds for 28 days. While coffee is Mengesha’s primary income 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 80 lbs 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.