Tella
Gesho-bittered Ethiopian heritage. The highland tradition.
Ethiopian highland brewing at its finest. Tella is bittered with gesho (Rhamnus prinoides) rather than hops, fermented with wild yeasts, and served from a round-bottomed berele flask at communal gatherings. A tradition that deserves global recognition.
2 styles · Best in a Wancha
Not yet in the record
No Tella has been scanned into BREWTANICA™ yet. The first label photographed opens this family’s catalog, published with the scanner’s name on the discovery.
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Get the AppStyles within Tella
Each with its region of origin.
Filtered (Ye't'era)
EthiopiaYe't'era—the "clean" style. Ethiopian tella that has been strained to remove grain solids, producing a clearer drink with a deeper amber color. More refined than unfiltered, often preferred at formal occasions. Still gesho-bittered, still wild-fermented.
Unfiltered
EthiopiaTraditional tella served with grain particles still suspended. Cloudy, thick, more rustic—and more common in everyday home brewing. The texture carries nutrition and character that filtering removes. Village weddings and coffee ceremonies lean unfiltered.