Tega & Tula Lot Kasha

  • Coffee Category: Bright

    Process: Washed

    What to expect

    How a coffee is processed at a farm can result in a huge difference in its flavour profile and Ethiopian coffees can really highlight this difference. When the natural process is used it can produce lots of bold stone fruit flavour notes, in comparison to washed process coffees like this one where delicate citrus and tea like notes can be found.
  • Producer: Ahadu Woubhset
    Region: Tega village, Bonga, Kibo, Kaffa
    Altitude: 1,890 - 1,910m
    Varietals: 74110, 74112, Yachi
    Average farm size: 500 hectares
    Farm Information 

    This Ethiopian coffee is from the farm Tega & Tula which was established in the year 2000 by Ahadu Woubhset. Tega & Tula is 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 has come along way and every year the lots and the traceability get better and 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.

    There is only one main harvest a year in Ethiopia - this usually takes place in November and December across all of the country's growing regions. There are, on average, 4 passes made during the harvest period, and, in regions that produce both washed and naturals, the last pass is used for the natural coffee. Washed coffees are then generally pulped on the same day that they are picked (usually in the evening/night), sorted into three grades by weight (heavy, medium and floaters), fermented (times vary - usually between 16 and 48 hours), washed and then usually graded again in the washing channels. The beans are then dried on African beds, where they are hand-sorted, usually by women.

  • Our espresso recipe using 20g basket
    20.5g in / 42g out
    in 27 to 32 seconds

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