[ARCHIVE] ETHIOPIA TADESE TEKO - WASHED G1 HEIRLOOM

ETHIOPIA, HALO BERITI, YIRGACHEFFE

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YELLOW PEACH ACIDITY
CHAMOMILE SWEETNESS
HONEY MOUTHFEEL
JASMINE MILK TEA FINISH

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ABOUT THIS COFFEE

This coffee was produced by Tadese Teko in the Shale village near Worka in Yirgacheffe and was separated out of the Halo Beriti washing station for its exceptional quality. Farmers in this area practice biodynamic methods to naturally fertilise crops in their lots.

WASHED PROCESS

The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.

ABOUT TADESE TEKO

Mr Tadese Teko is one of millions of farmers who live in the highlands of Ethiopia and relied on coffee to support their livelihoods. He lived in Southern Ethiopia, Gedeo Zone, Gedeb district which is known for its high quality coffee production. He owns 8 hectares of land which is large by the standards of the area where average land size is 4 hectares. Mr Tadese has 9 children and he manages to send his children to school thanks to the income he receives from coffee sales.