Mr. Demissie Telila
The Legacy Begins
Mr. Demissie Telila built decades of expertise as export manager at Ethiopia's most prestigious coffee firms, forging the international relationships that would lay the foundation for DDTCEC.
Dawit Demissie Telila
DDTCEC Founded
Dawit Demissie Telila channeled three decades of inherited expertise into founding the company, from farm-level sourcing through international export management.
Dawit's Son
The Legacy Continues
Three generations deep: the story that began with Mr. Demissie Telila lives on, rooted in the same passion for Ethiopian coffee and carried forward into the future.
Our Background
A Legacy Rooted in
Ethiopian Coffee
DDTCEC was established in 2007 and is owned and managed by Dawit Demissie Telila, who draws his legacy from his renowned late father Mr. Demissie Telila, a celebrated export manager and Commercial Representative for overseas coffee buying companies.
Dawit has been an active part of the Ethiopian coffee sector for more than 30 years. He began as an assistant cupper and coffee purchaser, acquiring wide-ranging experience from sourcing through export management. He is also a Licensed Q-Grader from the Coffee Quality Institute of America.
Since founding, DDTCEC has steadily earned the trust of local and international clients. Today it stands as one of Ethiopia's stable, respected coffee exporters and a reliable agent for major foreign coffee importers.
100%
Traceable Lots
ECX
Exchange Certified
Ethiopian Coffee
The Birthplace of Coffee
Ethiopia is the birthplace of coffee. Grown at high altitudes across diverse microclimates, Ethiopian coffee is celebrated worldwide for its unmatched quality and flavor complexity. Today Ethiopia stands as Africa's biggest coffee producer and exporter, and among the leading origins globally.
Washed Processing
Washed coffee tends to have a clarity of flavor and aroma often absent in naturals. Many cuppers assert it is easier to taste the influence of soil and varietal in washed coffee. The result is a clean, bright, and citrus-forward cup with heightened transparency.
Sundried (Natural) Processing
Prolonged, sun-fueled contact with the cherry's own natural sugars produces a sweet, fruity character with a creamy mouthfeel. The finest naturals develop intense berry flavors, tropical fruit aromatics, and chocolaty undertones.
Growing Regions
Origins We Source
Sidamo
Southern Ethiopia
The washed variety, called "sweet coffee", offers balanced taste with medium acidity and body. Always blended for gourmet or specialty coffee. Strength lies in its variety: many grades of both washed and sundried.
Yirgacheffe
Southern Highlands
Renowned for its intense floral character. One of the best highland-grown coffees in the world, with moderate acidity, rich body, and a delicate fine flavor that commands a premium from roasters worldwide.
Jimma (Djimmah)
Southwestern Ethiopia
Covers Ethiopia's largest basket of coffee, all unwashed coffee from the southwest. Home to a multitude of indigenous varieties, offering wide range for buyers.
Harrar
Eastern Highlands
Medium acidity, full body, and a hallmark distinct mocha flavor. Produced in the eastern highlands, Harrar stands as one of the highest-premium coffees in the world.
Limu
Southwest · 3,600–6,200 ft
Usually washed, Limu has a milder acidity than Sidamo and Yirgacheffe. Characterized by a balanced, clean cup, a smooth, approachable specialty origin.
Wolega & Nekempti
Western Ethiopia
Known for its distinctive fruity taste, it is a favorite in specialty blends and equally compelling as a single-origin gourmet offering.
Other Notable Varieties
Several other regions also produce coffees with unique flavor and aroma: Bonga, Tepi, Bebeka, Guji, Yeki, Godere, Anderacha, and Kaffa, each reflecting the extraordinary genetic diversity of Ethiopian coffee.
Coffee Quality
What Shapes the Cup
Quality is determined by the agro-ecological zone where the coffee grows, combined with post-harvest handling and processing method. The zone is defined by four key factors:
Altitude
Higher elevation slows cherry maturation, producing denser, more complex beans with vibrant acidity.
Rainfall
Distribution and intensity of rainfall shapes cherry development and natural sugar concentration.
Temperature
Day-to-night temperature ranges determine how slowly and evenly the coffee cherry ripens.
Soil
Soil type and fertility provide the mineral nutrients that express as distinctive terroir in the cup.
Contact
Get in Touch
Ready to source the finest Ethiopian specialty coffee? Reach out directly or send us an inquiry.
Phone
+251-911-207323
+251-911-625032
dawitdemissie0@gmail.com
arcethiopia@yahoo.com
Location
Addis Ababa, Ethiopia
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