We've got another incredibly delicious coffee from the Yirgacheffe region, in limited quantities. Balanced and sweet with big tart acidity, Ethiopia Keffa is a washed process coffee with two fermentation cycles prior to drying. After picking, the coffee is depulped the same day, then fermented underwater for 36 hours. It is washed in canals, then spends 16–18 hours in a soaking tank before it is laid out to dry on tables. It takes Washed coffees between 7–11 days to dry. While the soaking portion of the process is called "fermentation" it is not a true fermentation as no alcohol is involved. Rather, fermentation is the process during which the sugars within the coffee cherry are transferred to the coffee bean, giving the bean more complexity and flavor.
Tega & Tula Specialty Coffee Farm is named after the two nearby villages of Tega and Tula, found in the district of Gibo, in Keffa, Ethiopia. The farm is 500 hectares in size, with nearly 400 hectares planted in coffee. It is primarily Ethiopian varieties and cultivars that were released in the late 1970s as well as some wild coffee from the Keffa forests, as the farm is in the Keffa bio-reserve area.
Farm: Tega and Tula Specialty Coffee Farm
Varietal: Wild Keffa forest coffee
Processing: Washed: Two 'fermentation' or soaking cycles,
then dried on tables
Altitude: 1,950 - 2000 metres above sea level
Region: Tega and Tula villages, Bonga, Gibo, Keffa
Roast Type: Light
Tasting notes: Green grape flavor with jasmine,
tart lime and chocolate flavors.