Tamiru Tadesse — Anaerobic Natural, Ethiopia

In 2024, we were fortunate to introduce the coffees of Tamiru Tadesse to Europe for the very first time. Known for his mastery of processing, each of Tamiru’s coffees carries a distinctive signature — clarity, complexity, and fruit expression in perfect harmony. This lot is a shining example, offering structure and depth that left us speechless on the cupping table.

Ripe cherries are hand-selected and placed into sealed tanks with mosto for a 96-hour anaerobic fermentation. This slow, precise process unlocks a unique aromatic complexity that defines Tamiru’s work.

The result is an intensely fruit-forward cup, with layers of raspberry, tropical fruit, and delicate jasmine florals. A bold yet refined coffee — complex, balanced, and unmistakably Tamiru.

Notes: Raspberry, Tropical Fruits, Dried Jasmine Flowers

SCA Cup Score - 89

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.