Tafese Yaau

In Ethiopia’s traditional natural process, ripe coffee cherries are carefully handpicked and dried whole, allowing the fruit to slowly impart its sweetness and character to the beans.

At Tafese’s Farm, the cherries are sun dried on raised African beds for approximately 15 days, allowing for even airflow and consistent fermentation. Once dried, the coffee is milled locally in Chiri and prepared for its journey to Addis Ababa, where it begins its final leg to international markets.

This careful drying process enhances the coffee’s fruity sweetness, complexity, and distinctive character.

In the lush highlands of Chire Woreda, Sidama, lies Tafese’s Farm, where a deep rooted passion for coffee and generations of traditional knowledge come together to produce exceptional coffees.

Located in Hora Ela Kebele, the farm cultivates the heirloom varieties 74110 and 74112, known for their complexity and adaptability to high altitude environments. Quality begins in the field, where only the ripest, red cherries are carefully handpicked.

The coffee plants grow alongside false banana and a variety of fruit trees, creating a biodiverse
ecosystem that supports healthy soils and contributes to the distinctive character of Tafese’s coffee.

A living ecosystem, carefully nurtured by a farmer whose dedication to quality can be tasted in every cup.

Variety 74110, 74112
Process Natural
Producer Tafese Yaau
Farm Tafese's Farm
Region Chire Woreda, Sidama
Altitude 2100 masl

Suggested for Espresso / Filter