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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 citrusĀ in the body, with a tea-like bergamot finish.

Body     Acidity

Roasted omni for filter and 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.

 

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).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

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Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new oneā€”and if you have any questions, ask us anytime at [email protected].

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

Omniroast

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.


Coffee delivery: coffee in resealable bag and farm information card

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