Ethiopia
Tsegaye Tekebo

Tsegaye is a cherished member of the Jabanto Farmers Group, whose coffees we’ve featured quite often! A classic washed + Heirloom combo, this cup presents apricot and mandarin citrus in the body, with a tea-like bergamot finish.

Washed process Kurume, 74165, 74112

Flavour: apricot, mandarin and bergamot

Body: Acidity:

Roast: omni (filter + espresso)

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.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Tsegaye Tekebo
Farm/Coop: Jabanto Group
Country: Ethiopia
Region: Biloya, Kochere
Altitude: 1800-1950m above sea level
Varieties: Kurume, 74165, and 74112
Process: washed
Importer: Condesa Co.Lab
Body
Acidity
Tasting notes: Apricot, mandarin and bergamot
Roast style: Omni (filter + espresso)

Varieties

74112 variety

A varietal from the Metu Bishari selections made in the forests of the Illubabor Zone in western Ethiopia in 1974. The Jimma Agricultural Research Center (JARC) selected it (alongside a few others)for its resistance to coffee berry disease.

74165 variety

Kurume variety

An Ethiopian sub-varietal that falls under the umbrella of Heirloom/landrace category, called as such in the Yirgacheffe area but referred to as Kudhum in Guji.

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 Kochere region of Ethiopia

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.