Ethiopia Telila Kecho Anderacha: Sample Coffee Brew Crew

Ethiopia
Telila
Kecho Anderacha

Flavours of candied lemon, white peach, lolly sweetness
Body Acidity

Best as black espresso/filter

This particular coffee was produced by female coffee farmers in the area around Agaro town in the Jimma Zone. It was processed at ‘Telila’ Washing station in Agaro owned by American-Ethiopian Mike Mamo of Addis Exporters. His company provides QC oversight and manages post harvest processing. Working with 50+ single farms around Agaro, Telila is a beautiful little station, situated on the main road which connects ‘The Ethiopian Coffee Institute’’s Agaro testing site, with Agaro town. The nearby river provides water for the coffee processing: the coffee is soaked in soaking tanks for 24 hours before being washed with clean water and dried on traditional raised bamboo drying beds in the full sun for around 15 days. Mike’s crew covers the drying parchment during mid day if the temperatures become too intense.

Producer: Female Producers
Country: Ethiopia
Region: Agaro, Jimma
Altitude: 2000m above sea level
Varietals: Ethiopian Heirloom
Process: Washed
Body: Light
Acidity: Balanced
Roast style: Omniroast

What makes up Ethiopia Telila Kecho Anderacha?

Varietals

Ethiopian Heirloom varietal

The Ethiopian Heirloom name is used to describe indigenous heirloom varieties resulting from cross-breeding between species and varietals rather than stemming from one particular variety.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Jimma region of Ethiopia

Region in the southwest that traditionally only produced commodity grade coffee. With increased exposure and education the truly great potential of this area is beginning to be realised. Can also be referred to as ‘Jimmah’, ‘Jimma’, and ‘Djimmah’

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.