Tatmara, Ethiopia - Light rust

Another limited edition coffee from Ethiopia, only 15kg!

Cultivar 74112 also originated in the Metu-Bishari forest and was similarly released in 1979 for its resistance to coffee berry diseases and high yield potential. Like 74110, it is also among the most commonly planted cultivars in Ethiopia today, especially on newly established farms in the southern, southwestern and western coffee-growing parts of Ethiopia.

Ripe coffee berries are hand-picked by local pickers and delivered to the farm in the afternoon. The coffee berries are placed directly on raised drying tables where they are dried in a thin layer. The cherries are constantly moved during the first few days to ensure that they do not over-ferment. All over-ripe and slightly under-ripe cherries are removed by hand during drying to ensure that only fully ripe coffee berries are dried together. During the day, the coffee beans are raked to ensure even drying and to prevent unwanted fermentation. The drying process takes approximately 10–20 days depending on the climate and is complete when the moisture content of the coffee beans is between 10–12%.

• Score: 87/100
• Grows: 1900-2000 m.a.s.l.
• Arabica: 74112
• Process: Natural
• Flavor notes of sweet berries, floral, tropical

COFFEE ZONE
Kaffa is well known for its natural biodiversity and Arabica coffee and has been designated a Biosphere Reserve by UNESCO. Tropical forests cover most of Kaffa. It is said that the Kaffa people of southwestern Ethiopia were the first to cultivate coffee. The administrative town is known as Bonga.

The most famous varieties, originally from Kaffa, are Geisha and Wush wush. A little anecdote: the village of Buni (Decha district of Kaffa) is said to have given rise to the Amharic word Buna or Arabic Bun, which means coffee. This region is famous for its spices (pepper, maniguette, etc.) and honey. A product that, like coffee, is closely associated with high-altitude tropical forests.

Negussie has mainly planted two different varieties named 74110 and 74112 on his farm which he separates when picking and processing his coffee. Both varieties are selections made by the Jimma Agricultural Research Center (JARC) and although they have very similar characteristics, there are some subtle nuances in the flavor profile. The two varieties start with the number "74" indicating that they were catalogued and selected in 1974.

Cultivar 74110 was selected from an original "mother tree" in Bishari village, Metu province, Illuababora zone. After research in their field laboratory (coffee cultivation) in Jimma, JARC scientists found that the variety was resistant to coffee berry diseases and had high yield potential. JARC released the variety in 1979 as a new and improved variety and since then it has become one of the most popular varieties in Ethiopia, known for its floral and lemony flavor profile.

We ship coffee that has rested up to three weeks after roasting when available, and roast to order when needed. We ship coffee within one week of ordering. Free shipping on orders over 699 SEK.