Roasting: Light
Altitude: 1780 m
Acidity: Light
Body: Light
Processing method: Washed
Flavor notes: Lime, Apricot, White tea
Tsegaye Tekebo – owner of one of the sized washing stations on the outskirts of the Biloy village, next to his farm, one of the biggest in the district. Tekebo’s way – sequence of traditional skills and modern approaches in coffee production. Throughout his farm, coffee trees grow in light shade from many trees and crops. After the harvest, the farmer immediately sets about pruning trees and crops, preparing the land and fertilizing to grow a new, even stronger coffee.
Hand-picked coffee cherries are delivered simultaneously from the farm to the mine station. First, they are sorted: overripe ones and those damaged by pests are sorted from ripe ones. Only the largest cherries can be used to make Tekebo pulp. Afterwards, they are re-washed with water to filter out the floating cherries.
Immediately after preparing the pulp, the coffee is soaked in water for 48 hours to keep it moist fermentation The water is replaced once every 24 hours to ensure purity and stable fermentation. The process is completed after confirming that the slime has been removed by rinsing the parchment paper with clean water.
Before sending the coffee to the drying stage, the coffee is left in the tank for soaking for 2-4 hours. At the final stage, the coffee is transferred to a bed for drying, which is kept in the open sun in the morning and covered with a nylon net in the afternoon. In the afternoon, the coffee is again opened to the sun between 3 and 5 p.m., after which it is closed again to prevent moisture. This process continues for about 10 days until the humidity level reaches 10-10.5%.
