About us If you care about quality coffee, you’ve come to the right place. We at Perky are constantly on the hunt for the world’s most delicious coffee, finding the best beans for your brew by sustainably sourcing a superb seasonal selection. Try saying that after an espresso martini.
For our single origin coffee, we’ll source the beans then carefully roast them to get the most from their host. What you end up with is a more developed flavour profile, for those who prefer a little more body and sweetness to their coffee.
About the coffee
Another Natural processed Ethiopian coffee from the famous Yirgacheffe region! Tarkiu Mengesha produced this coffeeentirely on his farm. It is located in the Banko Chelchele kebele (neighbourhood) of Gedeb woreda, south of Yirgacheffe and just west of the bulgy borderwith the vast Oromia region. He processed the coffee as a traditional Natural process, First by soaking teh cherries to remove all immature, floaters, overripe and foreign matters and the drying on the 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 nay beans and "false banana", called "enset", which produce no edible fruit but whose root and heart 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.