Tadesse Yonka, Ethiopia

PROFILE: Indulgent and Tropical WITH NOTES OF Fairy Floss, Watermelon, Papaya ROAST: Light Roast For Filter Brewing

Download the Tadesse Yonka, Ethiopia Transparency Report

ABOUT

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. As his operations expanded, he established washing stations in Arbegona—specifically in the high-altitude village of Gemecho, situated at 2,350 meters above sea level. This mountainous, cool-climate terrain allows most coffee trees to thrive in nutrient-rich valleys, a landscape that contributes directly to the cup’s complexity and distinct flavour 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.

This latest menu addition marks our first-ever release of an anaerobically processed Ethiopian coffee. 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. His approach to processing has given this coffee a remarkable level of complexity and texture—vibrant, juicy, and unforgettable.

SOURCING

ORIGIN: Bensa, Sidama, Ethiopia PRODUCER: Tadesse Yonka VARIETIES: Mix Variety PROCESS: Anaerobic Natural ALTITUDE: 2350 masl PARTNERS: Coqua QUALITY SCORE: 87.25 HISTORY: First year of purchasing LOT SIZE: 60kgs HARVEST: November to December

This offering from Seven Seeds showcases a specific lot produced by Tadesse Yonka in the Bensa district of Ethiopia · Bensa, Sidama. Grown at 2350 masl, this mix variety coffee undergoes an anaerobic natural process. While traditional natural processing often results in heavier fruit profiles, the anaerobic processing method can introduce unique fermentation characteristics, often pushing the boundaries of sweetness and acidity. In this instance, the roaster identifies distinct notes of fairy floss, watermelon, and papaya. When evaluating such complex profiles, referencing a flavor wheel can be a helpful tool for identifying the nuanced layers of sweetness and tropical fruit that define this particular harvest. By focusing on the specific techniques employed by Tadesse Yonka, this coffee highlights the evolving landscape of Ethiopian production, where experimental processing meets the high-elevation terroir of the Sidama region to create a truly singular cup.