Balanced and sweet with notes of green grape and jasmine enveloped in chocolate flavours.
|Origin:||Tega & Tula Speciality Farm, Gibo, Keffa Zone, Ethiopia.|
|Elelvations:||1693-1860 metres above sea level.|
TTega & Tula Speciality Coffee Farm is named after two nearby villages of Tega and Tula. The farm is 500 hectares in size, 400 of which are planted with coffee of heirloom varieties, including wild grown, and other Ethiopian high quality varietals.
After picking, the coffee is depulped the same day and fermented under water for 36 hours. Subsequently, coffee is washed in specially designed canals and soaked in tanks for further 16-18 hours. After soaking, coffee is carefully spread on drying tables where it spends 7 to 11 days until it reaches an optimal moisture content.
The farm was established by Adahu Woubshet, a former chief operating officer of Ethiopian Commodity Exchange, who was pursuing his dream of building a speciality coffee farm that grows and processes wonderful coffee at the same time as serves to support the local community.
Tega & Tula has become a significant part of the local economy, employing many locals, paying higher than usual wages, and purchasing and processing coffees from small nearby farms. Nearly 50 permanent full time staff work on the land and at the processing facility with further 300-350 temporary workers joining at the peak of the harvesting season.
Ahadu is committed to supporting the well being of the local community. The farm has funded building of a local elementary school and established a scholarship programme that helps female graduates fund their university education.