Tesfaye Bekele - Ethiopia

€ 9.50

CUP SCORE 89

Jasmine tea / Lemongrass / Gingerbread / Cane sugar

suggested for espresso and filter

 
PLEASE NOTE
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1

Technical detail

Tesfaye Bekele Degaga   Ethiopia
   Producer             Country
 
  Oromia (Guji)          1850 masl
       Region               Elevation

 

            Wet        Kurume & Wolido
Pulping process       Cultivar    

 

   December 14               July 15    
     Picked in              Landed in

 

       3000 kg              GrainPro bag
     Lot size                Arrived in
                                     Self-made
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

This beautify coffee is grown in the Oromia region, one of Ethiopian’s largest areas. The farm is located in Shakisso woreda, Guji zone, which is in the Southern part of Oromia that borders on the Sidamo and Gedeo Areas.
 
This is a privately owned farm and is owned by Tesfaye Bekele. The farm consists of 221 hectares and is located between 1830 and 1950 meters above sea level. The general physiographic of the farm is characterised by highly dissected mountains, highlands, plateaus, valleys and plains. The volcanic soil on the farm is bursting with nutrients, which you can visually see as the top part of the soil is dominantly dark-brown in colour.
 
At the washing station, the washed coffees are pulped with an Agared machine. This is a pulper that has no mucilage remover. The coffee beans are fermented for about 35-48 hours in fermentation tanks, depending on the climate. There are 3 lagoons for collecting waste water. After the coffee is washed, it is then dried in parchment for 9-15 days on elevated beds.
 
As coffee is pulped, the sugars remain on the bean and these sugars are then fermented in water in fermentation tanks for a period spanning 48-76 hours, depending on the heat and altitude from where the coffee is delivered. Once sugars are completely eliminated through the fermentation process the coffee moves under the sun for drying in parchment.
 
The acidity of washed Ethiopian coffees is much more pronounced due to the fact that the sugars have been removed from the coffee. In contrast to the natural process, where sweetness is key, one can more clearly perceive the acidity in these washed coffees.