Tadese | Ethiopia
Tadese | Ethiopia
A focused, fruit-forward profile shaped by controlled anaerobic processing. This high-altitude Guji heirloom lot opens with prominent notes of ripe strawberry and crisp mandarin orange, deepening into a solid foundation of dark chocolate.
The Story
Cultivated in the village of Tobitu Tuta within Guji Uraga, this lot represents three generations of specialized farming under Samule Tadesse Kosha. The estate covers 120 hectares where coffee plants are intercropped with avocado, banana, papaya, and custard apple trees. Utilizing the farm's surrounding agriculture, this lot undergoes an 8-day anaerobic fermentation—a technique that iLLUMinates the natural sweetness and dense fruit structure of high-altitude Ethiopian heirloom coffee.
The Profile
A structured, syrupy cup defined by extreme elevation and deliberate fermentation.
- Primary Notes: Ripe Strawberry and Mandarin Orange.
- The Finish: Dark Chocolate.
Technical Details
- Origin - Guji, Uraga
- Elevation - 1900 - 2300 MASL
- Variety - Heirloom
- Process - Anaerobic (8 Days)
- Roast Level - Medium-Light
The Ritual
TADESE 8B is suited for high-clarity brewing, performing cleanly across pour-over and espresso extractions.
- Filter (V60): A clean 1:16 brew ratio at 92°C. A steady three-pour technique highlights the sweet strawberry notes and crisp mandarin acidity.
- Modern Espresso: Target a 1:2.5 ratio (18g in, 45g out) in 25–28 seconds. This yields a heavy extraction focused on concentrated red fruit and a coating dark chocolate finish.