Tadesse Yonka, Ethiopia

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

PROFILE: Indulgent and Tropical WITH NOTES OF Fairy Floss, Watermelon, Papaya ROAST: Light RoastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. For Filter Brewing Download the Tadesse Yonka, Ethiopia Transparency Report ABOUT Tadesse Yonka is a second-generation coffee producer from Bensa, in Ethiopia’s renowned Sidama region. He began his journey in coffee by cultivating his father’s garden and quickly grew to become one of the most trusted suppliers in the district. As his operations expanded, he established washing stations in Arbegona—specifically in the high-altitude village of Gemecho, situated at 2,350 meters above sea level. This mountainous, cool-climate terrain allows most coffee trees to thrive in nutrient-rich valleys, a landscape that contributes directly to the cup’s complexity and distinct flavour profile. In the 2024 season, Tadesse processed both naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. and anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. coffees. The anaerobic lot—fermented for 72 hours in sealed barrels—won the prestigious Taste of Harvest award. His natural process involved meticulous hand-picking and drying the cherries for 24 days on raised African beds, resulting in a clean and fruit_forward profile. This latest menu addition marks our first-ever release of an anaerobically processed Ethiopian coffee. As the coffee industry, both at origin and destination, continues to innovate and progress, it is a privilege to collaborate with forward_thinking producers like Tadesse. His approach to processing has given this coffee a remarkable level of complexity and texture—vibrant, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., and unforgettable. SOURCING ORIGIN: Bensa, Sidama, Ethiopia PRODUCER: Tadesse Yonka VARIETIES: Mix VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. PROCESS: Anaerobic Natural ALTITUDE: 2350 masl PARTNERS: Coqua QUALITY SCORE: 87.25 HISTORY: First year of purchasing LOT SIZE: 60kgs HARVEST: November to December