Dream away with our

natural anaerobic Taferi Kela

Limited single farm
lot VE-2405

This is another of our awesome anaerobic lots. The cherries for this one came from our farm, it has a lot of tropical berry notes and a clarity that is hard to come by in anaerobics, we think this is thanks to the combination of incredibly good starting fruit and diligent processing.

Environmental niche

This lot was processed by Dawit and Sisay, we did one anaerobic with 72 hours of tank fermentation and this one with 96 hours. After picking cherries were sorted for density by floating, following this they were put into sealed fermentation tanks where spontaneous fermentation occurs thanks to healthy microbiome and local yeasts rather than inoculation. We like working in this way rather than introducing bought yeast strains, it is only possible because of our chemical free farming and we do think it leads to a cup profile that better accentuates our particular environmental niche.
Dawit and Sisay were in charge of processing this lot. Sisay was in the military until about a year and a half ago, he was badly injured when a bullet hit him in the eye but thankfully passed through without damaging his brain. Sisay is incredibly skilled and the disciplined, methodical approach to work he learned in the military makes him a good fit for processing coffees. Ex-military people like Sisay often struggle to find meaningful work and often face discrimination, so we are really happy that we’ve been able to find him a career where he can really excel.

Lot details

Farm: Bette Buna Taferi Kela

Varietal: 74112 & Enat Buna D’ara Otilicho

Altitude: 1988-2100 masl

Harvest: November ”23

Processing: Natural anaerobic 96 hours


Latitude: 6°29’56.33″N

Longitude: 38°24’12.35″E

Farmers: Dawit & Hester Syoum, Mersha Syoum, Tangut Syoum, Anchinalun Syoum, Messai Syoum, Alemne Getu, Basha Getu.

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 & Sisay Tadesse

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..

Scroll to Top