Additional information

Weight 0.311 kg
Dimensions 23 × 15 × 7.5 cm

Flavour Notes





Atnago, Limmu Seka




Roast Profile


Whole Coffee Beans

Bag Size



When I started looking for farms to buy from in Ethiopia, everyone told me to go to the southern part of the coffee-growing areas and although I really like the coffees from Sidama, Yirgacheffe and Guji my all time favourite coffees from Ethiopia were all grown further west like in the Jimma, Kaffa and Limmu areas. I have always found the coffees there to be very diverse in flavour profiles even though a lot of the farms are growing similar cultivars, so that is why I decided to focus my time in the south-west when I started looking for farms to buy from.


The washed coffees from Fahem is quite different to the typical Ethiopian Sidamo / Yirgacheffe coffees with a slight more delicate flavour profile. There are also subtle nuances between the 74110 and 74148 cultivars that they separate for us on this farm. This year the 74148 is tasting a bit more open with peach-like stone fruit flavours with subtle floral and sweet citrus flavours. On the nose I sometimes can get a herbal minty character as well.


These coffees are really delicate and pretty and a lot of times our guests will say it tastes like tea. Personally I prefer to brew them slightly weaker than normal to be able to enjoy the “tea like” flavours even more. I often dose a few grams less than I normally do with a coffee and keep the same grind setting to ensure I have a good extraction.  This coffee is best drunk at a lukewarm temperature and can also work really well as an iced coffee. And remember, it is not the coffee that tastes like tea, it’s the flavoured tea that tastes like delicious Ethiopian coffees…

There are a few different cultivars planted at Fahem but they are mainly producing the 74110 and 74148 cultivars. Normally they will pick and mix these cultivars together, but for us they are picking, processing and drying these coffees separately as we like to taste the different nuances in each cultivar.


Both cultivars are selections made by the Jimma Agricultural Research Center (JARC) and although they have very similar qualities, there are some subtle nuances in the flavour profile. The two cultivars begin with the number “74”  that indicates their cataloging and selection in 1974.


The 74110 cultivar was selected from an original “mother tree” in the Bishari village of the Metu Province in the Illuababora zone. After research in their field laboratory (coffee farm) in Jimma,  the JARC researchers found the cultivar to be resistant to coffee berry disease and to have a high yield potential. JARC released the cultivar in 1979 as a new and improved cultivar and since then it has become one of the most popular cultivars in Ethiopia known for its floral and citric flavour profile.


The 74148 cultivar was also selected from an original “mother tree” in the Bishari village of the Metu Province in the Illuababora zone and also shows resistance to coffee berry disease and has good yield potential. It has mainly been planted in the southwestern coffee-growing areas of Ethiopia.



Picking and sorting

The coffee cherries are selectively hand picked by hired workers from the local community. After delivering the coffee cherries to the wet mill the good coffee cherries are separated from the inferior ones by screening or floating the cherries in water. The floaters ae removed from the ripe heavier cherries.

Depupling, fermenting & washing

The cherries are de-pulped and graded by using a Brazilian made de-pulping machine and mechanical grader.  It uses water and gravity to sort dense beans from less dense beans. Coffee of different grades are moved to separate fermentation tanks where the parchment coffee, with it’s mucilage still on, is wet fermented in clean water for about 12 – 24 hours. After fermentation the coffee is graded once again by gravity in clean water before it is washed with a mechanical mucilage remover. The more dense beans are dried separately from the beans with lower density and inferior quality.


The coffees are dried on elevated drying tables covered with shade nets, where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 10 – 12 days. During daytime the coffees are raked to ensure even drying. The drying tables are covered during the hottest times of the day to avoid over heating and also at night time to prevent condensation. The drying process is finished when the moisture content in the coffee beans is between 10-12%. After drying, the coffees are stored in jute bags before delivery to the dry mill. The coffee is de-hulled before the green coffee beans are transported to the mill in Addis Ababa where they get cleaned and sorted before packaging for export. The coffee was packed, exported and stored in jute bags with a grain pro bag liner.


Yes, we are pleased to offer international shipping with either DHL or Norwegian Post (Posten). Unfortunately, due to custom challenges, we are not currently able to ship to Russia.


Note: There are some countries we are only able to send to with DHL at the moment as the Norwegian Postal  Service is not able to deliver to all countries due to the Covid-19 pandemic. Please check this website if your country is open for postal delivery with normal mail.


The shipping cost varies based on how many bags you order and the shipping method you choose. It is calculated during checkout.


Norwegian orders: We use Posten for packages delivered within Norway. With this service you can choose between normal mail without tracking or “Pick-up parcel” with tracking and delivered to your local pickup point.

International orders: Customers based outside of Norway can choose between Norwegian mail service with no tracking or DHL with tracking.


Below you will find the estimated shipping times for the two shipping services we offer.


Norwegian Post (Posten)

Norway: 2 – 5 days
United States: 5 – 10 days
Rest of world: 7 – 20 days

EU: Not available.


DHL (Tracking provided)

Europe: 2 – 3 days
Rest of world: 3 – 4 days


Please note that because of varying degrees of lock downs due to the Covid-19 situation, deliveries outside of Norway with postal service may take anywhere from 1-6 weeks. DHL is not affected by this delay in a significant way. However this won’t affect the quality of your coffee. The bags are flushed with Nitrogen gas before they get vacuum sealed which maintains the freshness.


For more information, please see our Shipping Information page. If you still have any question, please send an email to hello@timwendelboe.no.


We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.


We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.

Fahem Coffee Farm

In an attempt to find a farmers we could start working more closely with in Ethiopia, I went on a trip in December 2018 to visit a handfull of farms in the western part of the country. Out of those visits we ended up buying from three different farms where Fahem is the biggest one of them.

While visiting the farm I was shown around by Hayatudin Jamal who works for Fahem and the owner of the farm Mohammed Lalo. I was quite impressed with the infrastructure on the farm and also how they had planted different coffee cultivars separate from each other and kept a lot of the natural forest canopy over the coffee trees. The wet mill had a huge capacity with two different processing lines and two different types of processing machines. They were also drying the coffees on raised beds but they would pick and mix the different cultivars together and bulk different pickings together. I therefore asked Hayatudin if they were willing to separate the different cultivars and also if they could follow my suggested processing and drying protocol to see if we could improve the quality even further. Hayatudin offered to produce 60 bags of coffee for us according to my requests but I would of course have to commit to buying those 60 bags.


In the end we were really happy with the results of this experiment and we have continued to ask for their specially prepared washed coffees ever since. Hopefully we will be able to visit the farm more often in the future years in order to see how we can help improve the quality of the coffees we buy from this farm just like we do in Central-America and Colombia


We first met Hayatudin and the Fahem team through our friends and coffee importer Nordic Approach, but after we decided to consolidate the shipment of the coffees we are buying from Ethiopia we are now getting help from the the French import company Belco to follow up with the farm for us. It is our third year buying coffee from Fahem and although it has been challenging in some ways as we have been unable to visit, we have had great support from Belco who have been assisting with quality control as well as helping us with logistics, and communication.

We are currently paying USD 4,50 per lb F.O.B. for the green coffee to Fahem and milling and transportation inside Ethiopia was paid by them as they are coffee exporters.

Belco added their margin to cover their expenses for helping us move the coffees and communicating and organising logistics with the Fahem team.

See the farm on Google Maps

Coffee brewing guide

Brewing guides

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