Coffees from Ethiopia, the cradle of Arabica

Tatmara Farm is run by Negussie Tadesse, an English-speaking former diplomat who has returned to the land of his ancestors to devote his life to coffee.

Already exemplary in its farming model, Tatmara delivers top-quality coffees every year to its only two customers, Terres de Café in France and Tim Wendelboe in Norway.

The Dukale brothers work with around 800 farms, purchasing cherries from collection points and transporting them to their drying stations according to the fermentation method chosen for the batch. Once the coffees have been dried, they move on to their sorting station in Bensa, then to the one in Adis Abeba for coffees destined for export. In this way, they control the entire production line, from collection to bagging.

With 10 years' experience in fermentation, and structural resources inherited from commercial trading, the Dukales are now able to compete with the best Latin American farms, to work with volumes and to have at their disposal an exceptional raw material from the incomparable Ethiopian terroir. It's no coincidence that we won the Ibrik with one of their coffees, and that we want to develop a wide-ranging partnership with them.  

Yerosati is our oldest partner in Yeti Wallaga, Yeti being the first coffee purchased when Terres de Café was created. Today, this coffee is a best seller, and Yerosati has always risen to the challenge of producing larger volumes of ever higher quality.