This single-origin coffee is from Mr. Mengesha Derso's farm in the Gedeo Zone of Ethiopia's Southern Region, renowned for producing high-quality Yirgacheffe coffee. The farm spans 15 hectares at 2300 meters altitude. The coffee is processed using the natural method and features Heirloom varieties. Natural fertilizers such as animal manure and plant remnants are used to enrich the soil. The coffee is roasted to a medium-light level (Agtron 93) and offers flavor notes of brambleberry, bergamot, and jasmine.
Wasatch Roasting Company was founded in 2016 by Darren and Tonya Blackford after a trip to Costa Rica sparked their fascination with small scale coffee roasting. What started with a tabletop roaster has grown into an in house roasting operation in downtown Ogden, Utah, where the Blackfords roast specialty grade beans in small batches. The company sources from producers and importers who prioritize sustainable practices and fair compensation. Wasatch also doubles as a community gathering space, featuring rotating gallery exhibitions and work by local artists and artisans throughout the shop.
