This coffee comes from the Kaffa region, which many consider to be the true birthplace of the Arabica coffee tree. 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 flavor profile possible. In the cup, you can expect a classic Ethiopian character with distinctive citrus notes and a delicate floral aroma, complemented by the sweetness of stone fruit, especially ripe peaches. It is a coffee with great clarity and elegance, bearing the honest signature of one of the best growing regions in the world.
This lot consists exclusively of cultivar 74112, which is a selection from the research center in Jimma. This cultivar was originally selected in the forests of Metu Bishari for its resistance and excellent flavor potential. Negussie pays close attention to every stage of production and, thanks to a new wet processing station completed in October 2023, now has complete control over the entire process. The December 2024 harvest was carried out by selective handpicking, 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 removing the skin, the coffee is fermented in clean water for approximately 24 hours and then washed in channels, where it is further sorted according to bean density. Drying takes place for 12 to 14 days on raised beds under shade nets, which ensures a stable and even decrease in moisture. The entire process is strictly monitored from fermentation to packaging in vacuum bags to ensure that this Ethiopian gem reaches you in the best possible condition.