Violet | Apricot Jam | Marzipan
Altitude | 1693 – 1860 MASL
Process | Washed
Variety | Wild Keffa Forest coffee and local cultivars
Tega & Tula Coffee farm lies in the heart of the Keffa Forest - thought to be where Arabica coffee originated. It is nearly 500 hectares in size, growing local varieties selected from wild forest trees, as well as a number of commercial cultivars released in the 1970s (designated 74110, 74112, 74140, 75227, 7454, and 74165).
The coffee is grown in the shade of the wild forest trees, which together with the high altitude and cool climate means cherries mature slowly, developing high sweetness and complex flavours. After picking, the coffee is depulped the same day, then fermented underwater for 36 hours. It is washed in concrete channels, then soaked for 16–18 hours before being dried on raised beds. The time given to fermentation and soaking makes for a very clean and vibrant coffee.
The farm produces 500 tons per year but has a strong focus on high quality speciality production, with more than 80% of the farm's production graded Q1 or Q2, thanks to the ideal growing conditions and careful processing. This Q1 lot has a bright citrusy acidity, with complex florals on the nose backed by a syrupy apricot sweetness.
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