Tsegaye Tekebo, an esteemed member of the Jabanto farmers group, stands as a beacon of excellence in coffee farming, garnering recognition from both regional and federal governments for his unwavering dedication. Beyond his own farm, Tsegaye serves as a valuable resource center for coffee farmers in Biloya and neighboring villages, supplying improved coffee seedlings and offering guidance on post-harvest handling practices. His farm, characterized by a garden coffee production system and well-maintained agroforestry practices, exemplifies a positive shift from traditional subsistence farming towards commercially scalable agriculture.

At the heart of Tsegaye’s success lies meticulous coffee processing, facilitated by technical support from G Broad. Hand-picked coffee cherries undergo rigorous sorting to ensure only the ripest ones proceed to pulping. Wet fermentation follows, with careful attention paid to water changes every 24 hours to remove mucilage effectively. The parchment coffee then undergoes a series of soaking and drying stages, meticulously managed to maintain consistency and achieve optimal moisture levels.

The final drying phase, crucial for preserving coffee quality, involves meticulous timing and shading to shield the parchment coffee from excessive heat. This meticulous process, spanning over several days, underscores Tsegaye’s commitment to producing high-quality coffee, setting a standard for excellence in coffee processing within the region.

All the images and information about this coffee and its producers have been kindly shared by the importer, Condesa Co Lab, and edited by us, Sample Coffee (unless linked to or credited otherwise).

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