Ethiopia Kaffa Gimbo Tamara Estate 250G
Roasted for expresso and slowcoffee
The Tatmara farm of Negusse Tadesse is located in the region of Nations, Nationalities and Peoples of the South. She is immersed in the heart of an ancient coffee region, 15 km from Bonga, in the village of Dakiti (Gimbo district). Kaffa is a land of coffee origin.
The name "Tatmara" derives its meaning, in the Kaffa language, from the words "Tato": king and "Mara": forgiveness. It is in this place that the successive kings of Kaffa used to go once a year to pardon the prisoners. This custom ended in the 19th century after the annexation of these lands by Emperor Menelik II.
The Negusse farm covers 82 hectares, 5 of which are reserved for infrastructure, buildings and drying station. He and his teams collect natural forest coffee and honey, dried on African beds. The 77 hectares dedicated to coffee, which he has cultivated for 10 years, are set out in a forest rich in endemic species. More than 30 varieties of trees surround the Negusse coffee trees and provide ideal shade for slow ripening of the cherries. Some trees, like the Qararo, are endangered in Ethiopia and the agroforestry model that Negusse is developing is a way to protect them. This farm, remarkable for the diversity of its flora, is also remarkable for that of its fauna. We can see a large number of monkeys, birds and, it seems, even a few leopards, among a rustling of insects, sign of a beautiful vitality.
The biodiversity of this farm allows a diversification of the activities of Negusse which also harvests some spices such as the maniguette, or honey. Trees of different species favor staggered flowering and allow three collections of honey, with very distinct characteristics. Tatmara coffees from varieties 74110, 74112 and Wush Wush are full of complex and interesting aromas.
Our teams support Negusse in maintaining this ecological richness. The work that we do with him focuses on two angles, inseparable from each other. It is about enhancing the rare biodiversity of these lands, while refining the quality of its coffees. For this, Marjorie, our agronomist, organized several training sessions to help improve harvesting and drying techniques. She also guided the Negusse teams in setting up the honey process. Fufa, our agronomist from the Addis Ababa agency, Shambé and Jacques continue this support throughout the year.
What is specialty coffee?
Specialty coffee is a top-of-the-range coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.
What is the Score?
The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the specifics of specialty coffee. SCA determines the value of odor, aroma, body, acidity, possible defects. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee".
Specialty coffee score classes
Ø 80+: very good coffees
Ø 85+: The excellence of the specialty
Ø 88+: The Grand Cru, the Rare
|Aromas||Dark chocolate, caramel|
|Roasting||Very light Light Blonde Amber Brown Italian|
|Production region||Bonga, Kaffa Gimbo|
|Coffee farmer||Negusse Tadesse|
|Altitude||1900 m - 2000 m|
|Harvest period||November to January|