Tatmara

Tatmara

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

250g whole coffee beans

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About this coffee

Cultivar: 74110, 74112

Flavour notes: Citrus, floral & stone fruits

Producer: Negussie Tadesse
Country: Ethiopia
Region: Dakiti, Kaffa
Process: Washed
Harvest date: December 2025

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 two 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.

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.

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. Together we were able to 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 sort the coffees under shade nets, drying it on raised beds. After drying we asked him to store the coffees in air tight grain pro bags, 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.

This lot consists of several daily pickings of the cultivars 74110 and 74112 that we find taste very similar to one another. Both are 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.

Although the 2025-2026 harvest was looking promising with little rain during the harvest which is good for drying the coffees, we found that the coffees were in general a bit less intense than the washed coffees we bought from the 2023-24 harvest. Still this is an elegant and fruity coffee with subtle citrus, floral and stone fruit notes.

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

Tim’s Choice – Coffee Subscription

With this coffee subscription, every month Tim will pick out his favourite coffees from our roastery in order to make sure that you receive something new and exciting every time. Freshly roasted coffee is sent out the first Wednesday of the month to all subscribers around the world.

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