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Single farm lot VE-2404

This coffee is a single farm coffee from our Taferi Kela farm, a very limited lot, an extended natural. At the time of writing this we’re hoping to produce up to 20 x 60 kilo sacks of this but it could end up being a bit lower we’re currently still in the process of cleaning and processing the coffee.

Berries berries berries

When you process coffees, naturals and experimental processes in particular you never exactly know how much green you will be left with from your cherry, of course we have a ratio in mind but there are so many variables and a lot can change. In general we hope to get 1 kilo of green coffee from every 6 kilos of fresh cherries. It always depends on conditions and how many defects there are to sort out.

The process for this extended natural, the cherries were delivered, immediately after harvest from our farm, they were then transported by truck to the washing station, then the coffee was played in shade for 8 weeks in complete shadow packed in rows that are periodically reordered to prevent them overly drying out. Overnight and during the height of the day they were also covered to trap in moisture and again, to stop drying. This careful drying process allows for slow gentle fermentation to occur and the resulting profile is a really nice classic Sidamo natural full of berries.

One thing that struck us when we were assessing the green is that the beans had slightly unusual markings not like insect damage but the coffee had clearly been touched by something, the coffee cups really well and there was no defect present in the taste or irregularity in how the coffee roasted so we spoke to our father Mersha, because he’s on the farm all year round and he said it was the result ice rain that occurred once during the year. We are lucky that the ice rain hasn’t had a bad impact on the coffee, it has simply given a unique visual to the coffee.. that said we hope we don’t get too much more ice rain in the coming years!

This lot is sold out!

Lot details

Farm: Bette Buna Taferi Kela

Varietal: 74112 & Enat Buna D’ara Otilicho

Altitude: 1988-2100

Harvest: November ’23

Processing: Extended natural

Fragrance, Aroma & Flavor:


Latitude: 6°29’56.33″N

Longitude: 38°24’12.35″E

Farmers: Dawit & Hester Syoum, Mersha Syoum

Farm team: Dawit Syoum, Hester Syoum, Haile Tadesse, Tangut Syoum, Mersha Syoum, Messai Syoum, Delemash Hailu, Genene Alemu, Abraham Tekale, Alemne Getu, Aynalem Bogale, Amarech Tafesse, Abaynesh Edama, Asnakech Lema, Atalelech Tsige, Abebayo Demise, Abayne Beyene, Emush Tafesse, Meseret Gudineh, Matios Decha, Meberate De’a, Tebabech Wudneh, Temesgen Zirfun, Tadu Taye, Tadelech Tadesse, Tigist Alemu, Tomas Roda, Debere Doje, Genene Lema, Abraham Takele, Telahun Asfau, Desalegn Debeku, Endashaw Kifle, Legesse Teseche, Gelulat Fiseha, Yeshi Hariso, Bedilu Englis, Yenberun Bubesha.

Processing masters: Dawit Syoum 

Farm Taferi Kela

Our farm is located in Taferi Kela, a remote and isolated woreda in the South of Sidama, on the opposite side of the region to another much more well known woreda; Bensa. Although it is less well known Taferi Kela has all of the same conditions necessary to produce exceptional coffee; high altitude, ideal climate, rich fertile soil, healthy plant life, and most importantly strong community. Read more..

In 2019 we inherited our grandfather’s farm but our understanding of its significance was developing long before then. When we visited the farm and saw Grandfather Syoum’s leadership within the Taferi Kela community it showed us a path to provide opportunities. The farm there was and still is our framework for a holistic approach to growing something strong and lasting. Our family farm is the first step towards using coffee, coffee farming and the wider industry as a tool to have impact and build good meaningful jobs. A step towards not only adding value for people but affording them opportunities to add value for themselves. Read more..

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