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Heavy stone fruit notes are contrasted with delicate florals and a tea-like body.
  • Our first fresh crop Ethiopian coffee of the year.
  • The lot is of heirloom varietals, mainly of type 74110.
  • Whole Bean Coffee - 250g (8.8oz).
  • Release date: 25th of June.
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:



Black Tea


Teshume Gemechu

Our first fresh crop Ethiopian coffee of the year comes from the Teshume Gemechu mill in the Hambela zone of the Guji Region. The mill produces around 1200 bags of purely washed coffee. The lot is of heirloom varietals, mainly of type 74110, a classification based on branch structure, of which 74110 is a high-producing, compact variant. Changes in the Ethiopian Commodity Exchange’s regulations last year mean it is much easier to maintain traceability of lots from Ethiopia. We have purchased this coffee with the help of SNAP coffee exporters, who have operated for over ten years as licensed importers of coffees, but were very quick to react to the change of regulations last year, partnering with small mills like Teshume to export their coffees with better traceability then before, alongside coffees they produce themselves. They are a fast moving and progressive company, for instance they’re currently working on having all of their coffees certified organic by 2021. This is a big topic in Ethiopia, most coffees are grown without pesticides in semi-wild coffee forests, but certification is difficult when lots are often made up of the output of thousands of smallholders. This coffee is a good representation of a Guji profile this year, with heavy stone fruit notes contrasted with delicate florals and a tea-like body

The Cooperative system in Kenya

Ethiopia operates on a system similar to its neighbour Kenya, where small-holder farmers are often part of cooperatives, delivering their harvested cherries to wet mills owned by the cooperative to be processed. The cooperative pays a price to each farmer for their cherries, depending on the quality and quantity they delivered to the mill, and on the price they receive from green coffee buyers for the processed product. Cooperatives often employ a mill manager, a very important role, as they are ultimately responsible for the quality of the mill’s output. Their stewardship of coffee fermentation is a huge factor, but the quality of raw cherries arriving at the mill is also important to control. Careful sorting during fermentation stages can help, but often managers will reject damaged or unripe cherries before they even enter the mill. Many cooperatives also pool their resources to provide support to their members, such as visits from agronomists, and low interest loans for investment in farms.

Part of the reason Ethiopian coffees are so unique is the high level of biodiversity when compared to modern coffee production in most of the rest of the world. This is partly due to the wild forest system, and partly down to the genetic diversity of the coffee plants themselves. There are thousands of so far uncategorised ‘heirloom’ varieties growing in Ethiopia; all descended from wild cross pollination between species derived from the original Arabica trees. This biodiversity leads to hardier coffee plants, which don’t need to be artificially fertilised. This means that 95% of coffee production in Ethiopia is organic, although most small farmers and mills can’t afford to pay for certification, so can’t label their coffee as such. The absence of monoculture in the Ethiopian coffee lands also means plants are much less susceptible to the decimating effects of diseases such as leaf rust that have ripped through other producing countries.

Read more about growing coffee in Ethiopia:
Read more


Wet Mill Teshume Gemechu
Region Guji
Altitude 1800-2000 masl
Varietal Ethiopian Heirloom
Process Washed
Harvest November 2018


The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.


Espro press

Hario V60


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