Mr. Mengeche Derso - Ethiopia
£18.00
- Hibiscus, Red Apple, Brown Sugar
Additional information
Coffee Details
- Country of Origin
- Ethiopia
- Region
- Gedeo, Yirgacheffe
- Varietal
- Heirloom/Landrace
- Process
- Natural
- Roast Level
- Light
- Producer
- Mr. Mengeche Derso
- Altitude
- 2200-2300 masl
What to expect
In the cup you can find
Hibiscus, Red Apple, Brown Sugar
Overall profile
A floral, sparkling cup with hibiscus, red apple and brown sugar sweetness.
Sensory profile
- Acidity
- 4/5
- Body
- 2/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 2/5
About Swerl Coffee Roasters
Swerl began in Falkenberg in 2019, when Beatriz and Daniel converted a 1972 Mercedes bus into a coffee bar. Now a dedicated roastery, it works closely with producers to share seasonal coffees that express their origin. Careful sampling, roasting and quality control support its focus on traceability, consistency...
Roaster notes
Mr. Mengeche Derso - Ethiopia
Origin: Ethiopia
Region: Gedeo, Yirgacheffe
Producer: Mr. Mengeche Derso
Variety: Ethiopian Heirloom
Process: Natural
Elevation: 2,200–2,350 MASL
Roasted for: Filter
Tastes Like
🌺 Hibiscus & Floral Notes – bright and delicate
🍎 Red Apple – juicy and crisp fruitiness
🍯 Brown Sugar Sweetness – soft, round, and lingering
In the Cup
This natural-processed Yirgacheffe from Mr. Mengeche Derso is elegant and expressive. Expect a cup full of floral aromatics, bright red apple acidity, and subtle brown sugar sweetness, finishing with a clean, refined complexity. Perfect for filter brewing to highlight its delicate nuances.
About the Producer
Mr. Mengeche Derso cultivates 15 hectares in the highlands of Ethiopia’s Gedeo Zone, a region globally recognized for exceptional Yirgacheffe coffee. At 62 years old, he brings decades of experience to his farm, with a commitment to quality that has earned local recognition.
A father of 12, Mr. Mengeche works alongside four of his children to maintain sustainable practices, using natural fertilizers and attentive cultivation at high altitude. Each harvest reflects his dedication to producing coffees with clarity, balance, and personality.
Processing
Cherries are harvested at peak ripeness and dried naturally on patios for 9 days, then rested in a warehouse for 3 days. Afterward, the beans are mechanically dried for uniformity and rested in parchment for 2 months to stabilize and develop their full depth of flavor. The result is an elegant, fruit-forward coffee with bright floral notes and a sweet, lingering finish.
Why we Love It
Mr. Mengeche Derso’s heirloom showcases the best of Yirgacheffe: floral elegance, juicy fruit, and natural sweetness. It’s a refined and rewarding coffee that reflects a lifetime of care, skill, and tradition in the Ethiopian highlands.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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