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Rocko is like an old friend. When I drink this coffee, I'm blown away by the delicate florals and those effervescent flavours that remind me of summer fruits.
Without a doubt, the coffee we're best known for is Rocko Mountain and we're beyond excited to bring you this coffee again this year. It's what we think of as 'old school' Yirgacheffe, and this year it's got us all misty eyed yet again!
In the cup, expect a big hit of fruit, however you brew. In this coffee, there is no escaping. It's the original fruity banger. In espresso, it really shines. Beautifully balanced and elegant, with gentle acidity. Add milk, and you're in fruity milkshake territory. Elegant and exciting coffee. You're going to love it.
Origin: Banko Chelchele Kebele (neighbourhood), Gedeb Woreda
Varietals: 74112 Ethiopian landrace
Processing: Natural
Roast degree: Medium (read more).
Suitable for: All Brew Methods (read more)
Q Score: 88.25 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on (info from Falcon Speciality)
For our Rocko Mountain this year at Falcon Specialty, with the help of our team in Addis we have been sourcing this particular coffee that truly represents the old school traditional flavour of Yirgacheffe. That is why these year with the support of Siz Agro we have been able to connect directly to Tariku and source this magnificent natural processed coffee.
Tariku Mengesha is the sole 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 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. The pruning practices are carried out with the technical help from our Stumping Project partners, Technoserve, and some district Agricultural experts.
Tariku processes the coffee with the help of Tesfaye Roba, and this lot has been processed as a traditional Natural, first by soaking the cherries to remove all immature, floaters, overripe and foreign matter and then drying on raised beds for 28 days.
While coffee is Tariku'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.
