Coffee / Ethiopia / Ethiopia Tefera Kebede

Ethiopia Tefera Kebede


Apricot, tamarind, champagne. Syrupy and sweet with a sparkling acidity.

This small lots has come from a group of small farmers in the Sidama region of Southern Ethiopia.

With the changes to export laws in Ethiopia, small producers are now able to market their coffee directly, but this is still very challenging, and few have access to capital to make this happen.

This group of farmers in Sidama all have between 3 and 12 hectares and all have their own export licenses, however this year they have assigned Buriso Amaje as their group leader and he coordinated the milling and export of the coffee for us in Addis. Since these producers are small, their main limitation is cash flow, so our exporter prefinanced the coffee in order to ensure they weren’t forced to sell their coffee locally for cash.

This group have amazing potential and this year we are seeing some of that, but with the help of the exporters agronomist there are plans to train them on farm management and picking, processing and drying.

Terefa Kebede owns and manages, along with the help of his wife and eleven children, 6 hectares of coffee in the village of Hache in Bensa, Sidama.

Melesa grows 74158 and 74160 varieties which are both selections from the Jimma research centre. These varieties were selected from wild plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia. They’re widely distributed varieties across Ethiopia and were selected for their resistance to CBD and high yield. These two selections are known to have very pronounced citrus and floral notes.

All of the coffee is natural processed and dried at Terefa’s family home on raised beds.

All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness.
1800 - 2200 masl
Terefa Kebede