Regular Price $7.55/lb – Low Stock, only 22 pounds left!
A great single farm Ethiopian offering, Tega & Tula Specialty Coffee Farm, established in the year 2000 by Ahadu Woubhset. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is 500 hectares in size, with nearly 400 hectares planted in coffee.
The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer—and nowadays down to the “block,” or subplot. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to start up an operation that aimed to preserve the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.
This particular block is called Kasha, and is an 86.92-hectare subplot located in the Tega farm. It is the highest elevation area on the farm, and has produced coffees that have won African Fine Coffee Awards in past years. It was planted and/or renovated in 2000, 2001, and 2004, and has 74110, 74112, and Yachi coffee varieties. Both 74110 and 74112 were developed by the Jimma Agricultural Research Center in the 1970s, bred for their profile as well as for their resistance to disease, pests, and drought. Yachi is part of a “highland specialty group” of cultivars and was selected in 1975 from the Jimma zone: It takes its name from the place where it was discovered. It was released in 2006 for use as an improved variety and is considered a good producer at elevations above 1,750 meters.
Tasting Notes: Although a natural processed, this is not a super fruity coffee. Best at a light to medium roast, a great example of traditional Ethiopian coffee. Clean with some good brightness behind it, balanced with spicier black tea like undertones. Lighter roasts are front loaded with lemony floral tartness up front with some good dark tone contrast, comes off a bit like a bergamot (think earl grey tea), complex and dry. Medium roasts build a little more body and reduce that lemony floral to a level acceptable for most, crisp but not overly sour. Smaller soft fruit tones start popping out at the medium roasts but that lemony acidity overpowers them super light. Dark roasts are bold and semi-sweet, thicker dark tea tones and spice dominate the cup with a little smoky accent. Tasty but a shame to lose those overly floral and fruity tones that differentiate these Ethiopians over other origins.
Roasting Notes: An easy one to roast but a decent candidate for slowing down the roast a bit, light to medium roasts on a quick air roaster will leave it much more lemony, shooting for a 10-17 minute roasts really converts enough acidity to bring out much more diversity in its tastes. Otherwise if shooting quicker, make sure it gets a longer setup.
Tega village, Bonga, Kibo, Kaffa
Tega (Tega and Tula Coffee Farm)
74110, 74112, Yachi
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