From: 13.50 €
Country / Ethiopia
Region / Kochere
Producer / Tsegaye Tekebo
Process / Washed 48 hour aerobic fermentation.
Varieties / JARC 74140 & 74158 Walichu and Dega
Altitude / 1780 msl
Green Tea and Elderflower
Tsegaye Tekebo owns a moderate sized washing station next to his farm on the outskirts of the Biloya village. His farm is approximately 3 times that of the average sized garden coffee farm in the area and for that he produces 150 bags of Grade 1 coffee. His washing station uses a locally made coffee pulping machine called an Agard, and from that he prepares other washed lots from coffee farmers in the surrounding area. All coffee produced at his washing station is documented and traceable.
The Agard pulping machine is kept in fantastic order and the fermentation tanks scrubbed clean after the year’s production had ended.
Tsegaye Tekebo is a well established coffee producer in the Biloya kebele. His traditional coffee management skills are accompanied by the modern day specialty approach taught by Getu Bekele of G Broad and the Jambanto Group. He replants coffee varieties that are high yield, high quality, disease resistant, drought tolerant and pest resistant. These varieties are selected out of locally adapted gene pool called local landraces, like Dega and Walichu as well as successful and high quality JARC varieties.
Garden coffee production system with well-maintained agro forestry practice well describes the ecology of Tsegaye Tekebo ‘s farm and surrounding farms in the Biloya kebele. Throughout his farm the coffee trees grow under a light shade from perennial shade trees and food crops such as Enset (false banana). Most farmers in the region grow coffee with food crops intertwined which is great for permaculture as they are a great source of compost as well as providing yearly financial support.
Organic compost is the only source of nutrient that is used to fertilize both coffee trees and the other food crops in the Jabanto group. Due to the well-maintained agroforestry system and soil/water conservation practice, the level of soil erosion on the farm of Tsgaye Tekebo has been low. As a result, the top soil in that area is rich with organic matter. Immediately after the end of the harvesting period, Tsegaye gets focused on coffee tree and shade tree management. The main practices are pruning, land preparation, compost preparation, fertilization, planting/sowing, weed control and disease/pest management.
Hand-picked coffee cherries are taken directly from the farm to the washing station. It first arrives at the processing site to sort out under ripe, overripe and insect/pest damaged cherries by hand. Tsegaye uses only well ripen red cherries for pulping, which are then sorted again by water to sift out any remaining floating cherries. Immediately after pulping, coffee is soaked under water for 48 hours to undergo wet fermentation. During this period, water is changed every 24 hours to enable a clean and stable fermentation. This fermentation is completed after confirming that the mucilage can be completely removed through washing the parchment coffee using again clean water.
Finally, clean parchment coffee is transferred to a soaking tank and stays there under water for a brief soaking period of 2-4 hours. The coffee is then transferred to a skin drying stage where consistent stirring of the parchment coffee is carried out by hand under shade. This process usually lasts from 2-4 hours in the morning. Skin drying is immediately followed by the final drying stage.
For the final drying phase, the parchment coffee is transferred onto a raised drying bed. The parchment coffee is set under the sun for two hours in the morning, between 8 AM and 10 AM. To prevent overheating of the coffee during the hottest hours of the day, the parchment coffee is covered with nylon mesh between 11 AM and 3 PM. In the afternoon the parchment coffee is uncovered for another two hours between 3 PM and 5 PM before again covering with plastic overnight to prevent re-humidification. To maintain uniform drying amongst beans, regular turning of the parchment is carried out to maintain an even moisture level. The final drying phase lasts around 10 days, until the bean moisture level reaches 10-10.5% humidity.
beans, ground for espresso, ground for moka pot