Tatmara

Tatmara

A clean and expressive coffee with floral, citrus and stone fruit flavours.

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About this coffee

Cultivar: 74112

Flavour notes: Citrus, floral & stone fruits

Producer: Negussie Tadesse
Country: Ethiopia
Region: Dakiti, Kaffa
Process: Washed
Harvest date: December 2024

More about the cultivar

Negussie has mainly planted two different cultivars named 74110 and 74112 on his farm that he separates when picking and processing his coffees. 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.

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

(Source: "A Reference Guide to Ethiopian Coffee Varieties" by Getu Bekele and Timothy Hill. G Broad Trading PLC, Addis Ababa, Ethiopia /  Counter Culture Coffee, Durham, NC, USA, 2018.)

How the coffee was produced

Picking and sorting

  • The coffee cherries are selectively hand picked by hired workers from the local community and sorted before they rest over night in the cherry receiving tank.

Depupling, fermenting & washing

  • The cherries are de-pulped in the next morning.  Once de-pulped, the parchment coffee, with it’s mucilage still on, is wet fermented in clean water for about 24 hours. After fermentation the coffee is graded and washed in a washing channel in order to remove the remaining mucilage and grade out the light coffee beans.

Drying

  • 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 12 - 14 days. During daytime the coffees are raked to ensure even drying.  The drying process is finished when the moisture content in the coffee beans is between 9- 11,5%.

Storage, logistics and milling

  • After drying, the coffees are stored in air tight grain pro bags. Each daily picking is stored in separate bags until its final moisture and quality is checked and verified.  Lots with acceptable moisture content and quality are then delivered to the dry mill in Addis Ababa where the coffee gets cleaned and sorted before packaging for export. The coffee is vacuum packed in sealed plastic bags before it is exported.

Shipping

For our Norwegian customers, we offer three shipping options:

  1. Pakke i Postkassen - With Pakke i Postkassen, tracking is provided, and delivery is estimated within 2-3 business days.
  2. Pakke til hentested - The parcel can be collected from a Post in Store, Post Office, parcel locker, or parcel box. This option includes tracking, with delivery expected within 1-5 business days.
  3. Brevpost uten sporing - This option does not offer tracking. Delivery is estimated within 2-5 business days.

For all international orders, we ship via DHL - Worldwide Express. This shipping method includes tracking, and all customs duties and taxes are covered in the shipping price, ensuring there are no unexpected charges for your order or its importation into the final destination. The estimated delivery time with DHL is 1-5 business days. For more information about shipping, please visit our FAQ page here. If you have further questions, please contact us here.

How to brew

Filter

  • 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.

Espresso

  • 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.

Tim's notes

In 2022 we held a fund raiser during our 15 year anniversary and collected money that we donated to Negussie in order to fund the construction of a new wet mill on his farm. The wet mill was completed in October 2023 and I was able to be there to oversee the first lot being processed at the new mill. It was very beneficial to be able to be there right at the start of the harvest. It meant that we could see the mill in use and uncover any risks and make a protocol on how we would like our coffees to be processed.

We asked Negussie to separate all daily pickings, to dry the coffees under shade nets and to store the coffees in air tight grain pro bags after drying, making sure every daily picking was properly marked.
We also agreed upon the processing protocol, ensuring good results by controlling fermentation and implementing soaking of the coffee after the mucilage was removed mechanically.
As soon as the coffees were dried, samples were sent to us in Oslo in order to be able to give feedback and evaluate the quality.
The harvest went really well much thanks to the help and follow up done by Fantanesh Keleme and the whole team at Belco in Ethiopia, who made sure Negussie was properly trained and followed the protocols for all the coffees he produced for us. In fact none of the washed coffees were rejected as all of them ended up tasting really good.

This year we were able to separate three of Negussie’s cultivars 74110, 74112 and 74140. They are all from seeds from the Jimma Agricultural research Center and are among the so called «new and improved» cultivars that now are commonly planted across Ethiopia.

This particular lot is a blend of 8 daily pickings of the cultivar 74112. I personally have found this to be quite similar to the 74110 cultivar in terms of flavour and is among the best cultivars Negussie grows.

Despite having challeging weather conditions throughout the 2024/25 harvest , Negussie was still able to produce a small amount of clean and tasty coffees with maybe slight lower flavour intensity than what the 2023/24 season offered. I still find distinct peachy and floral flavours in this coffee.

Ethiopia

Tatmara

The Tatmara Coffee Plantation is situated near Bonga, the capital city of Kaffa in Ethiopia. Kaffa is by many considered the birthplace of coffee.

Read more about the farm