A natural Ethiopian selection from Negussie Tadesse’s farm in Dakiti, Kaffa, Ethiopia. Tadesse has planted the cultivars ‘74110’ and ‘74112’ on his farm, two varieties that were cultivated from the Metu-Bishari forest in the Illubabor Zone in Ethiopia. Whilst we tend not to state particular coffee varieties in Ethiopia, thanks to Tadesse’s state as a single operating farmer, we can say with confidence these were the varieties planted. He employs a careful natural processing, leading to a rich texture and a clean, tea-like mouthfeel reminding us of white flowers, mango, boysenberry and yogurt.
Tim Wendelboe was founded by - you guessed it - Tim Wendelboe, and they roast in Oslo, Norway. This coffee was roasted on 12.2.2026.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.