Kurume, 74165, 74112 varieties, washed process
Roasted for filter brewing
White peach, dried apricot, and light honey.
This coffee comes to us from an individual producer, Tsegaye Tekebo, who’s farm and washing station are located on the outskirts of Biloya village in Kochere, Ethiopia.
Tsegaye Tekebo is an experienced coffee farmer, who has adopted an approach of blending traditional growing methods with modern, specialty-focused techniques and processes. Many of the newer processes have been taught by Getu Bekele of G Broad and the Jabanto Group.
Farm Overview: Tsegaye Tekebo operates a medium-sized washing station adjacent to his larger-than-average coffee farm near Biloya village. His farming approach, resembling the garden coffee production system, features well-managed agroforestry. On his farm, coffee trees flourish under the light shade of perennial trees and alongside crops like Enset, creating a harmonious ecological balance.
Kurume, a regional landrace variety from Yirgacheffe, was identified through 1989-1994 surveys. Historically, pre-1970s, Ethiopia saw no national cross-breeding of coffee varieties; farmers simply selected local seeds to resow for harvesting. Now, high-yield, quality, and resilient varieties like Kurume, Dega, Walichu, and the JARC selections are chosen, adapting to local conditions.
Tsegaye Tekebo's precise processing involves handpicking cherries, pulping, and a 48-hour underwater soak. The two-phase drying includes initial skin drying for 2-4 hours and a 10-day main drying. Coffee is sun-dried for 2 hours, shaded with nylon mesh during peak heat, and then sun-dried again, ensuring even and consistent drying.
In the cup, we’re finding this coffee to be elegant and refined, with dried apricot and white peach flavours, a honeyed, silky texture, and a long finish.
This is our first year buying from Tsegaye Tekebo, and have done so through import partners, Condesa.