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ETHIOPIA: TEGA AND TULA
Tastes Like: CHOCOLATE COVERED RAISIN, GREEN GRAPE + SPONGE TOFFEE
MEDIUM ROAST
12OZ / 340G + 5LB BAGS
TRY THIS COFFEE AS A COLD BREW BY FOLLOWING THE RECIPE VIDEO AT THE BOTTOM OF THE PAGE.
Region: Limu
Farm: Tega and Tula
Varietal: Heirloom Ethiopian varieties
Altitude: 1693 - 1860 m.a.s.l
Processing: Washed
ABOUT TEGA AND TULA:
Tega & Tula Specialty Coffee Farm provides us with beans we love to roast to their chocolatey potential. We are happy to work with them again through Cafe Imports on our newest fully traceable Ethiopian offering.
Our precision medium roasting technique allows us to bring out the naturally sweet chocolate covered raisin notes and sponge toffee flavour inherent in the heirloom varietals.
The high altitude of the regions ensures we can offer you the crispest, cleanest flavour profile possible. Don’t just take our word for it; try it out for yourself.
WATCH SAM AND BRUCE DECIDE THE TASTING NOTES OF THIS COFFEE BELOW
ABOUT ETHIOPIAN COFFEE
Unlike most coffee-growing countries, the coffee plant originated here, not introduced through settlement. Instead, growing, processing, and drinking coffee is part of everyday life and has been for centuries.
There is 99% more genetic material in Ethiopia’s coffee alone than in the entire rest of the world; the result is a coffee lover’s dream. No coffees are spoken of with the reverence or romance that Ethiopian coffees are.
Coffee is still commonly enjoyed as part of a ceremonial preparation, a gathering of family and friends. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before brewing. The process takes about an hour from start to finish and is considered a regular show of hospitality.
Honour this tradition and invite your friends and family to enjoy a cup of Ethiopian coffee today.
In this video, Joey takes a modern approach to this age-old tradition by cold brewing SJCB's newest single-origin Ethiopian coffee and sharing it with her co-workers.
After some trial and error, Joey came up with this fantastic recipe:
- 100g of coffee, 700ml of filtered water (1:7 ratio)
- Grind size: Setting 20 on Malkonig x54 (finer than usual cold brew recipes)
- Brew for 18 hours
- Share with friends!
Let us know if you try this recipe or have another idea of how to enjoy this roast; we'd love your thoughts.
