Roasting: Light
Altitude: 1780 m
Acidity: Light
Body: Light
Processing method: Washed
Flavor notes: Lime, Apricot, White tea
Tsegaye Tekebo is the owner of one of the well-established washing stations located on the outskirts of Biloy village, adjacent to his expansive farm, which is recognized as one of the largest in the district. Through careful integration of traditional techniques and modern innovations in coffee production, Tekebo cultivates a unique approach that sets his farm apart. The coffee trees thrive under the gentle shade provided by various trees and crops, allowing for a sustainable ecosystem. After each harvest, Tekebo diligently prunes both trees and crops, expertly preparing the land and applying fertilizers, all aimed at fostering the growth of even higher-quality coffee in subsequent seasons.
The process begins when hand-picked coffee cherries are promptly delivered from the farm directly to the washing station. Here, they undergo a meticulous sorting process where overripe and pest-damaged cherries are carefully separated from the ripe ones. Tekebo only selects the most robust cherries for processing, ensuring that only the largest and highest-quality cherries are used to create his signature pulp. Following this selection, the cherries are re-washed with fresh water, effectively filtering out any cherries that may be floating, which indicates a lack of quality.
Once the pulp preparation is complete, the coffee cherries are soaked in water for an extensive period of 48 hours, facilitating optimal moist fermentation. During this time, the water is replaced every 24 hours to maintain purity and ensure that the fermentation process remains consistent. The fermentation concludes after confirming the removal of any unwanted mucilage, achieved by rinsing the parchment paper with clean water, resulting in a refined product.
Prior to the drying phase, the soaked coffee cherries are kept in the tank for an additional 2-4 hours, allowing them to absorb moisture adequately. The crucial final stage involves transferring the coffee to a drying bed, which is exposed to direct sunlight during the morning hours. To safeguard the drying cherries from afternoon moisture, they are covered with a nylon net. However, between 3 and 5 p.m., the drying cherries are again opened up to sunlight, maximizing their exposure to the sun's rays. This meticulous drying process continues for approximately 10 days, ensuring that the humidity level is reduced to an ideal range of 10-10.5%, securing the flavor profile that characterizes Tekebo’s exceptional coffee.
