Introducing Ethiopia, Tsegaye Tekebo, Jabanto. Kurume, 74165, 74112 – Washed
Tastes of: Apricot, peach, blood orange, honey, syrup texture, dark chocolate, florals.
We are excited to share our newest release from the Jabanto Group of Ethiopia, our first lot from Tsegaye Tekebo.
“As one of the earliest members of Jabanto farmers group, Tsegaye Tekebo is a model farmer who is recognized by the regional and federal government for his dedication and hard work in coffee farming. He is also a resource center for other coffee farmers in Biloya and the neighboring villages and has taken it upon himself to supply improved coffee seedlings, represent Jabanto, and also support other farmers on coffee post-harvest handling practices” – Condesa Co Lab
Tsegaye Tekebo’s processing is meticulous with cherries hand picked, pulpped then immediately soaked underwater for 48 hours. All pulp is removed and the coffee is dried in 2 phases with an initial skin drying (2-4 hours) followed by main drying for 10 days. During the main drying phase the coffee is placed in full morning sun for 2 hours then covered with nylon mesh during the hottest part of the day, which is later removed to complete a further 2 hours of uncovered drying. The result is an even, more consistent drying process.
Tsegaye’s commitment to the coffee grown in the Gedeo region is evident in the cup, we’re calling this show stopper one of our favourites of the year with aromas of yellow stone fruits and sweet florals, a syrupy candy-like body complimented by juicy complex acidity.
Discover our brewing guide here for our favourite preparations