Farm: Tariku Yirgacheffe
Varietal: 74112 Ethiopian landrace

Tariku Mengesha is the solely owner and produced this natural coffee entirely on his farms, 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 applied the basic agronomic practices and keep the field free of any weeds, grows pulse crops in his coffee field so as to maintain the fertility of the soil.Also does the pruning practices with the technical help from Technoserve and distict Agricultural experts. He process the coffee with the help of Tesfaye Roba 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’s primary income, which he uses to support his 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 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.

Tariku Yirgacheffe

Trá Coffee Roasters was founded in Tramore, Co Waterford in September 2017 by Tom Weldon. 

Tom's job took him all around the world and he always enjoyed sampling all the various coffees wherever he was, be it in Lebanon, Liberia or Chad. Tom grew more and more interested in the coffees he was drinking and started studying about the different characteristics of each coffee and the natural next step for Tom was to explore whether he could source and roast his own beans. 

What started out as an experiment became a small business. Tom brings his keen eye to the process, an attention to detail in his selection of beans and his roasting technique. We hope you enjoy the coffee that Tom expertly roasts and we hope that wherever you are enjoying our coffee you get that feeling of intense freshness that you get when you walk on the beach on a cool windy day..... 

Tariku Yirgacheffe

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Tariku Yirgacheffe

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