This coffee comes from the Kaffa region, which many consider to be the true birthplace of the Arabica coffee plant. It is grown on the Tatmara farm in the village of Dakiti by Negussie Tadesse, who focuses on the precise separation of individual cultivars to achieve the purest possible flavor profile. In the cup, you’ll find a classic Ethiopian character with pronounced citrus notes and a delicate floral quality, complemented by the sweetness of stone fruits, particularly ripe peaches. It is a coffee with great clarity and elegance that bears the unmistakable signature of one of the world’s finest growing regions.
This lot consists exclusively of the 74112 cultivar, a selection from the research center in Jimma. This cultivar was originally selected in the Metu Bishari forests for its resilience and excellent flavor potential. Negussie pays extraordinary attention to every stage of production, and thanks to a new wet processing station completed in October 2023, it now has absolute control over the entire process. The December 2024 harvest was conducted through selective hand-picking, with the local community selecting only the ripest cherries.
Processing is carried out using the washed method, with an emphasis on the purity of the final cup. After the parchment is removed, the coffee is fermented in clean water for approximately 24 hours and then washed in channels, where further sorting occurs based on bean density. Drying takes place over 12 to 14 days on raised beds under shade nets, ensuring a stable and even reduction in moisture content. The entire process is strictly monitored from fermentation through packaging in vacuum bags to ensure that this Ethiopian gem reaches you in the best possible condition.