Arabica
Tafarikela
Also known as: Tafarikela (Ethiopian landrace)
Tafarikela is an Ethiopian landrace variety collected from Ethiopia and brought to Costa Rica 's coffee research program. It is being explored for its unique genetics and potential in specialty coffee breeding, as it represents Ethiopian landrace diversity not commonly found in the Americas.
Key Takeaways
- Tafarikela is an Ethiopian landrace brought to Costa Rica for research.
- Tafarikela represents Ethiopian landrace diversity not commonly found in the Americas.
- Tafarikela is being explored for its unique genetics and potential in specialty coffee breeding.
Tafarikela is an Ethiopian landrace variety collected from Ethiopia and brought to Costa Rica 's coffee research program. It is being explored for its unique genetics and potential in specialty coffee breeding, as it represents Ethiopian landrace diversity not commonly found in the Americas.
Tafarikela is an Ethiopian landrace variety collected from Ethiopia and brought to Costa Rica's coffee research program. It is being explored for its unique genetics and potential in specialty coffee breeding, as it represents Ethiopian landrace diversity not commonly found in the Americas.
Origin
Collected from Ethiopia. Maintained in Costa Rica's coffee research program.
History
Tafarikela is an Ethiopian landrace variety that was collected from Ethiopia and brought to Costa Rica as part of coffee research programs. The variety is maintained at research stations and is being explored for its unique genetics and potential in specialty coffee breeding. Tafarikela represents the genetic diversity of Ethiopian landraces that is not commonly found in the Americas, where most Arabica descends from Typica or Bourbon.
Discovery
Collected from Ethiopia and brought to Costa Rica's coffee research program.
Genetics and Lineage
Tafarikela is an Ethiopian landrace, genetically distinct from Typica and Bourbon lineages. It represents the genetic diversity of wild and semi-wild Arabica populations in Ethiopia.
Parent Varieties
Hybrid Status: Not a hybrid. Tafarikela is an Ethiopian landrace.
Growth Characteristics
Tafarikela is a tall, vigorous tree, typical of Ethiopian landraces.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Low. Tafarikela yields less than commercial varieties but is valued for its unique genetics.
Disease Resistance: Variable, as with most Ethiopian landraces.
Climate and Growing Conditions
Tafarikela thrives in tropical highland conditions at elevations of 1,200 to 1,800 meters.
Climate Preferences: Tropical highland climate. Optimal temperatures 15 to 24 degrees Celsius.
Rainfall: 1,500 to 2,000mm annually.
Elevation Range: 1,200-1,800 meters
Processing Compatibility
Tafarikela is excellent with all processing methods, particularly washed processing.
Roasting Behavior
Tafarikela beans are typically small and dense, requiring careful roasting. Light to medium roasts best preserve complexity.
Cup Profile
Tafarikela produces a complex, floral, and citrus cup characteristic of Ethiopian landraces. It has bright acidity, a light to medium body, and notes of...
Acidity
Bright, complex, and floral.
High, with honey and floral sweetness.
Body
Light to medium, tea-like.
Professional Cupping Notes
Tafarikela lots can score 85 to 89+ points in SCA cupping.
Common Defects
- •Low yield
- •Not commercially established
Brewing Recommendations
Tafarikela is best brewed as pour over to highlight its floral and citrus character.
Countries Where Grown
Notable Farms
Interesting Facts
- •Tafarikela is an Ethiopian landrace brought to Costa Rica for research.
- •Tafarikela represents Ethiopian landrace diversity not commonly found in the Americas.
- •Tafarikela is being explored for its unique genetics and potential in specialty coffee breeding.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Costa Rican Coffee Institute (ICAFE)
Related Varieties
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Andongabo produces a complex, floral, and fruity cup characteristic of Ethiopian landraces, with bright acidity and notes of citrus, berry, and floral.
ArabicaArabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
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ArabicaGeisha
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Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Sensory & TastingBody
Body, also called mouthfeel, refers to the physical weight, texture, and viscosity of coffee as it is perceived in the mouth. It is a tactile sensation rather than a taste, ranging from thin and tea-like to thick and syrupy. Body is influenced by brewing method, coffee oils, suspended solids, roast level, and the variety and origin of the coffee.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Origins & GeographyEthiopian Coffee: The Birthplace of Arabica Coffee
Ethiopia is widely considered the birthplace of coffee, where the Coffea arabica plant originated in the highland forests of the southwest. Ethiopia remains one of the world's top coffee producers, known for extraordinary genetic diversity, distinctive regional cup profiles, and processing traditions that date back centuries. Regions like Yirgacheffe, Sidamo, Guji, and Harrar produce some of the most sought-after specialty coffees in the world, prized for their floral, citrus, and tea-like characteristics.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Coffee CultureSpecialty Coffee
The classification process necessitates precise environment control. During the grading phase, the coffee is roasted within 24 hours of cupping and allowed to rest for at least eight hours. The roast level must fall within the light to medium range, specifically between 55 and 65 on the Agtron scale. Cupping involves a standard ratio of 8.25 grams of coffee per 150 milliliters of water, with water temperatures maintained between 92.2°C and 94.4°C (198°F to 202°F). This protocol ensures that the inherent characteristics of the bean—such as the phosphoric acidity typical of Kenyan origins or the stone fruit notes of Colombian Caturra—are evaluated without the interference of roast-induced flavors.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
July 22, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Costa Rican Coffee Institute (ICAFE)
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
Publisher
Lyons Den Publishing · Founded 2025 · San Diego, CA
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lyonsdenpublishers@gmail.comIntelligent Recommendations
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