Ethiopia — Negussie Tadesse Tatmara Coffee Plantation 74110 & 74112 (Washed)

Tastes Like — 🍋 Citrus • 🌸 Floral • 🍑 Stone Fruits

DETAILS

• Producer: Negussie Tadesse
• Farm: Tatmara Coffee Plantation
• Region: Dakiti, near Bonga, Kaffa, Ethiopia
• Varietal: 74110 & 74112
• Process: Washed
• Harvest: December 2025

INTRO
A clean and expressive coffee with floral, citrus, and stone fruit flavours from Negussie Tadesse's farm in Kaffa, considered by many the birthplace of coffee. An elegant, fruity cup with subtle citrus, floral, and stone fruit notes. In the cup: citrus, floral, and stone fruits.

THE PRODUCER
The Tatmara Coffee Plantation is situated near Bonga, the capital of Kaffa. Negussie has planted mainly two cultivars, 74110 and 74112, which he separates during picking and processing. Both are selections made by the Jimma Agricultural Research Center and were released in 1979 for resistance to coffee berry disease and high yield potential; the "74" prefix marks their selection in 1974. 74110 comes from a mother tree in Bishari village, Metu, in the Illubabor zone, and is known for a floral and citric profile; 74112 also originates in the Metu-Bishari forest.

In 2022 the roaster held a fundraiser during its 15-year anniversary and donated the proceeds to Negussie to build a new wet mill on his farm, completed in October 2023. Together they set a protocol: separate all daily pickings, sort under shade nets, dry on raised beds, and store in airtight GrainPro bags, with fermentation controlled and a soak after mechanical mucilage removal.

THE PROCESS
Cherries are selectively hand-picked by hired workers from the local community and sorted before resting overnight in the cherry receiving tank. They are depulped the next morning, then the parchment, with mucilage still on, ferments in clean water for about 24 hours, followed by grading and washing in a channel to remove remaining mucilage. The coffee is dried on elevated tables under shade nets for about 12–14 days, raked during the day, until moisture reaches 9–11.5%, with defects sorted out by hand. It is stored in airtight GrainPro bags, each daily picking separate, then milled in Addis Ababa.

The roughly 24-hour wet fermentation, followed by slow shade-net drying, is the defining combination. It's what builds the clean, elegant citrus and stone fruit character behind this cup. The 2025–26 harvest was a little less intense than the roaster's 2023–24 washed lots, yet still elegant and fruity.

THE CUP
Clean and elegant: subtle citrus and floral notes lead, with stone fruit sweetness. A fruity, expressive cup that keeps its clarity.

Flavour Notes
🍋 Citrus 🌸 Floral 🍑 Stone Fruits