Tarekech Werasa (Natural) - Ethiopia

This coffee was produced by Tarekech Werasa, who grows and processes coffee on her 4.9-hectare farm, Banko Chelchele located in the Yirgacheffe region. 

Being able to purchase a lot from a single producer in Ethiopia is rare and incredibly special. Most farmers are not able to connect to buyers directly, and must sell their cherry at local washing stations where it is combined with other farmers’ lots, losing transparency and distinction. To access support to process and market her coffee separately, Tarekech joined the Lalisaa Project, an initiative that aims to provide opportunity and resources for smallholder farmers and to connect them to overseas buyers like MCM directly. 

Tarekech’s farm sits at 1,900m above sea level. This high elevation of the farm, combined with the region’s cool climate is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile. The coffee is intercropped amongst native forest and grows under the shade of Birbira, Wanza, and Acacia trees. Like many Ethiopian smallholder farmers, Tarekech uses organic farming practices that rely heavily on the manual labour of her and her family.

This coffee was processed using the natural method; a complex process requiring a high level of attention to detail in order to be done well. Ethiopian coffee has been processed this way by generations of farmers who have mastered the art of the natural method through centuries of tradition and experience. Each day, Tarekech and her team selectively handpick the ripest red cherries. The cherries are meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup. The coffee is then graded by weight and spread evenly on raised African beds (screens) to dry in the sun. After a few days, when the coffee has reached 25% humidity the layers of coffee are gradually increased. Careful attention and control during this drying phase ensures the coffee is stable and that a clean and balanced cup profile is achieved. The coffee is turned constantly whilst drying to ensure that it dries evenly and consistently. The coffee is covered at midday and every night to protect it from full sun and morning dew. Once the coffee reaches the optimum moisture level it is moved to an onsite warehouse where it is rested before being transported to the dry mill to be hulled and sorted before export.

Region: Sidama
Country: Ethiopia
Elevation: 1,900 masl
Variety: Wolisho, Dega, Kudhumi, JARC 74110, 74112.
Processing: Natural

PLEASE NOTE: Monastery Coffee process orders on a Monday, Wednesday and Thursday. Coffee is always shipped within 7 days of roasting.