Tamiru Tadesse Tesema
We started offering new roast profile of this coffee since 27.Apr
Tasting notes: peach, honeydew, watermelon, rambutan, lavender
Type: perfumed, vibrant, light and silky body, very sweet
Area: Bensa, Sidama, Ethiopia
Altitude: 2380-2470 m.a.s.l
Variety: 74165("Alo Berry" screen size selection)
Roasted for espresso and filter
Whole beans(100g or 250g NET)
Degassing: we recommend degassing this coffee unopened for at least 40days. Best from 45days to 60days post roast.
A Natural Process From the Champion!
The first release of 2023 is promising coffee from the legend! Tamiru Tadesse Tesema won the 1st place of COE 2021 with his 74165 cultivar (natural anaerobic).
His 74165 honey process from the winning plot was an absolute banger this year as well and it was definitely the best Ethiopia coffee we've ever offered!
We can honestly say this "under screen" selection reminds us of the honey process lot with its terroir and cultivar's flavors pronounced so well. Unlike the last year's "under screen" with super tiny beans with a lot of chaffs, this year's lot is quite uniform and most of chaffs are gone through our roasting process. This lot has the most intense terroir from Tamiru due to the small screen size.
This lot is produced in the highest elevation plot of Tamiru so as this is the latest harvest coffee there and would last long.
We started offering new roast profile version since 27.Apr batches! We tweaked it to roast lighter than the initial batches to feature its perfumed terroir more: getting more peach and melon pronounced and less natural process flavors of berries and rambutan.
Like wise other coffees from him, this lot is beautifully perfumed and the flavors are quite transparent, that represents the terroir of Bensa and the 74165 cultivar the best. Expect delicious white peach followed by distinct notes of honeydew, water melon, lavender and sweet rambutan in the finish.
This marvelous coffee from Tamiru is perfumed with honeydew, peach and violet. Quite vibrant and sweet coffee, that would represent the terroir the best.
*Though we are sorting out defects after roasting and our greens have passed through mechanical/hand sorting at farm level, small stones can be found in coffee beans, it's not harmful to health as it's roasted but please sort them before grinding to avoid risk damaging your grinder just in case.