11/02/2026
Good coffee is never just about the coffee.
Behind every cup are people, years of experience, and a commitment to doing things well.
We believe that work deserves the same care and attention when it finally reaches your cup.
We think it would be fun, informative, and bring a little more meaning in highlighting one of the farmers and the place where his coffee begins.
Hoping everyone gets a little bit of this while we still have this amazing coffee this week.
Starting in Ethiopia, the birthplace of Arabica Coffee.
Meet Mr. Mengeche Derso.
At 62 years old, Mr. Mengeche has spent his life farming in the highlands of Ethiopia’s Gedeo Zone, a region renowned for producing exceptional Yirgacheffe coffee.
His farm spans 15 hectares at an elevation of approximately 2,300 meters, where he works alongside four of his twelve children.
Using natural fertilizers made from animal manure and plant remnants, his family nurtures the land and cultivates coffee with an emphasis on quality.
His dedication has earned recognition from local government organizations and is reflected in the coffee we’re fortunate to share at Medio.
A process shaped by patience.
This coffee is naturally processed, meaning the ripe coffee cherries are carefully sorted and dried with the fruit still intact.
Spread across raised drying beds and regularly turned, the cherries gradually dry over 8–25 days, depending on weather conditions.
The result is a coffee with vibrant fruit character, complex acidity, and a naturally sugary sweetness.
From his farm to your cup.
Ethiopia — Halo Beriti
Yirgacheffe | Natural Process
Fresh peach, hibiscus, and cooked raspberry, with complex acidity and sugary sweetness.
From the farm to the roaster, and finally to our bar.
Our pour-over process was taught to us by the wonderful roasters and teachers at STEREOSCOPE COFFEE.
Here’s Lillia carefully working through the process, one pour at a time.
We’ve put our baristas through quite the learning curve. Shaky hands, plenty of confusion, and maybe a few tears along the way.
Hopefully, it’s all worth it.
A little more care in every cup.
