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.

Sourcing and ingredients

100% Kurume, 74165, and 74112 coffee beans, provided by Condesa Co.Lab and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

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

Varietals

74112 varietal

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 varietal

Kurume varietal

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.