Ethiopia Tadese Teko: Sample Coffee Roasters

Ethiopia
Tadese Teko

The cherries in this lot are all grown and harvested by Tadese, something rare in Ethiopia, where most lots are cooperative-produced.

Washed process Heirloom

Flavour: bergamot, mandarin, mango

Body: Acidity:

Roast: omni (filter + espresso)

This single producer lot comes from Mr. Tadese Teko in the Shale village near Worka town in Yirgacheffe.

Mr Tadese Teko is one of millions of farmers who live in the highlands of Ethiopia and relied on coffee to support their livelihoods. He lived in Southern Ethiopia, Gedeo Zone, Gedeb district which is known for its high quality coffee production. He owns 8 hectares of land which is large by the standards of the area where average land size is 4 hectares. Mr Tadese has 9 children and he manages to send his children to school thanks to the income he receives from coffee sales.

Farmers in the area usually create natural fertilizer utilizing waste and no chemical fertilizer is applied for coffee grown in such areas. Besides supplying their coffee most small-holder farmers in the area also work in the washing stations as laborers to get extra income during the picking season.

Mr Tadese usually produces washed coffees and usually supplied to to nearby washing stations. He is honored to have his coffee separated out for its exceptional quality.

Single Farmer Project

The Single Farmer Project is the result of an effort to support Ethiopian producers with a marketplace for farm-traceable coffees. Back in 2012, during a turbulent time in Ethiopia’s coffee exporting history, Partner and CEO Jason Long worked with an established cooperative to export some of the first ever truly “Farm Traceable” lots from Ethiopia. This was the first time a roaster could highlight the individual farmer for their Ethiopian Coffee. It was the start of an incredible project and truly began the movement for traceability in Ethiopia as we see more often today. This project also gave us some very fun stories like literally bringing a backpack full of Ethiopian Birr to Yirgacheffe with COO Noah Namowicz to pay the premiums directly to these farmers who participated.

This project is made possible in conjunction with important export partners supporting and bringing to market individual farmer lots. Samples are sent out to potential buyers, price is negotiated on the farmers’ behalf, and contracts are only accepted when the producer agrees on a sales price and their name is on the contract for each coffee they sell.

“Our goals with this project would be to help garner and develop long-term relationships between the producers we are already working with and coffee roasting companies that share in the values of transparency, traceability, and relationship that this program represents,“ says Claudia, green-coffee buyer for Cafe Imports.

Sourcing and ingredients

100% Heirloom coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Tadese Teko
Country: Ethiopia
Region: Shale Village, Worka, Yirgacheffe
Altitude: 1780-2100m above sea level
Varietals: Heirloom
Process: washed
Harvested: January 2025
Body
Acidity
Tasting notes: Bergamot, mandarin, mango
Roast style: Omni (filter + espresso)

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Yirgacheffe region of Ethiopia

Unique for its floral and highly aromatic coffees. Some our of very favourite and memorable Ethiopian coffees have emerged from this legendary region.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.