Mengeshe Gumi

Impressions: Orange blossom, toffee, ground cherry, goji berry
Roast degree: light (2/5)
Country: Ethiopia
Region: Yirgacheffe (Worka, Sakaro)
Washing Station: Mengeshe Gumi
Variety: Kurume, Dega, Wolisho
Importer: Crop to Cup

Another beautiful lot from the birthplace of coffee. (see also the Shibru Dube lot)

The Mengeshe Gumi producer group received their export license in 2018, but never found someone willing to buy all of their production, something Crop to Cup was happy to do. This brings stability to Mengeshe and his family, as finding committed buyers and gaining market access is often no easy task for smallholders.

Their 3 ha farms produce amazing brews, and we are happy to have bought all Crop to Cup had left in stock.

OUR IMPRESSIONS
The traditional, OG method (natural) from the birthplace of coffee (Ethiopia) delivers once again a delicious result that is delicate, yet bold and fragrant.

On the nose (and in the finish) we felt a lot of very pleasant flowers, think orange blossom. This acidity is quite unique and reminded us of ground cherry, which are very sweet and a little tart. Ethiopian coffee are also known for frequently displaying notes of berries, and this one is full of goji berry notes.
This coffee is vibrant and clean. The lighter roast profiles can make it pass as a washed when enjoyed black.

A coffee is never truly complete without something sweet, and we had impressions of toffee and caramel. If you drink your coffee with milk (espresso and filter) make sure to use a shorter ratio and longer brew time.

BREW GUIDE
Think of these as starting points - adjust as you go. Remember: your taste buds always win!

ESPRESSO
Dose: 18 g
Ratio: 2.4 : 1
⏱ : 32-36 sec

ESPRESSO WITH MILK
Dose: 18 g
Ratio: 2.1 : 1
⏱ : 38-40 sec

AMERICANO
Dose: 18 g
Ratio: 2.5 : 1
⏱ : 32-36 sec

V60/ ORIGAMI
Dose: 23 g
Ratio: 17 : 1
⏱ : 3:30-4:00 min

CHEMEX/ BATCH BREW
Dose: 40-60 g
Ratio: 16.5 : 1
⏱ : 5:00-5:30 min

FRENCH PRESS
Dose: 18-25 g
Ratio: 16 : 1
⏱ : 3:30 min steep time