The newest addition to our single-origin filter menu marks our first-ever release of an anaerobically processed Ethiopian coffee. Tadesse Yonka’s approach to processing has given this coffee a remarkable level of complexity and texture. Vibrant, juicy and unforgettable.
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. Expanding his operations, he established washing stations in Arbegona, specifically in the high-altitude village of Gemecho, situated at 2,350 meters above sea level.
Due to the extreme elevation, coffee cultivation in Gemecho has traditionally been limited. However, recent efforts have introduced resilient highland varieties such as 74158 and 74119, which are now successfully grown in the area. The terrain is mountainous with a cool climate, and most coffee trees thrive in nutrient-rich valleys, contributing to the cup’s complexity and distinct flavor profile.
In the 2024 season, Tadesse processed both natural and anaerobic 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.
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.