This coffee is a single-origin offering from the Demeka Becha washing station in the Sidama region of Ethiopia, produced by Ayele Tulu. Grown at an altitude of 2100-2200 meters, it consists of a mix of 74/158, 74/165, 74/112, 74/110, and 74/40 varieties. The coffee undergoes a proprietary layered fermentation process, a dry method where pulped parchment is fermented in stages. The resulting cup features tasting notes of peach tea, cider, and fresh citrus, offering a complex and expressive profile with a clean finish.
Brothers in law Stephen Hall and Jeff Johnson founded Tinker Coffee Co. in early 2014 in the Herron Morton Place neighborhood of Indianapolis. They started in response to what they saw as a gap in the city's coffee culture, with the belief that great coffee should be accessible and not intimidating. Tinker sources high quality coffees and roasts them with an emphasis on approachability, letting the product speak rather than leaning on marketing. The roastery helped shape Indianapolis's growing specialty coffee scene from its earliest days.
