Special Edition - Tsegaye Tekebo

Special Edition - Tsegaye Tekebo

Size
Regular price €20,90
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Tax included. Shipping calculated at checkout.
  • Shipping Monday, Wednesday & Friday

Roast Style: Filter Coffee
Flavour Notes
: Elderflower, Yoghurt, Jasmine
Origin: Biloya Kebele in Kochere Woreda - Gedeo zone, Ethiopia
Producer: Tsegaye Tekebo
Processing: Anaerobic Washed
Variety: Heirloom
Altitude: 1780m

Tsegaye Tekebo owns a moderate sized washing station next to his farm on the outskirts of the Biloya village. His farm is approximately 3 times that of the average sized garden coffee farm in the area and from that he produces 150 bags of coffee.

His washing station uses a locally made coffee pulping machine called an Agard, and from that he prepares other washed lots from coffee farmers in the surrounding area.

All coffee produced at his washing station is documented and traceable. This year was his first to experiment with Honey and Anaerobic processes.  

THE FARM

Tsegaye Tekebo is a well established coffee producer in the Biloya kebele. His traditional coffee management skills are accompanied by the modern day specialty approach taught by Getu Bekele of G Broad and the Jabanto Group. He replants coffee varieties that are high yield, high quality, drought tolerant, and disease and pest resistant. These varieties are selected out of locally adapted landraces like Dega and Walichu, and the successful JARC varieties.

Garden coffee production system with well-maintained agro forestry practice best describes the ecology of Tsegaye’s farm and surrounding farms in the Biloya kebele. Throughout his farm the coffee trees grow under a light shade from perennial shade trees and food crops such as Enset (false banana). Most farmers in the region grow coffee with food crops intertwined which is great for permaculture as they are a great source of compost as well as providing yearly financial support.

Organic compost is the only source of nutrient that is used to fertilize both coffee trees and the other food crops in the Jabanto group. Due to the well-maintained agroforestry system and soil/water conservation practice, the level of soil erosion on the farm of Tsgaye has been low. As a result, the top soil in that area is rich with organic matter. Immediately after the end of harvest, Tsegaye focuses on coffee tree pruning, re-planting, land preparation and compost fertilization, weed control and disease management.

PROCESSING

Hand-picked coffee cherries are taken directly from the farm to the washing station. It first arrives at the processing site to sort out under ripe, overripe and insect/pest damaged cherries by hand. The cherries are then moved into plastic containers and soaked in water where floaters are separated and then the cherries are left to ferment under anaerobic conditions for 24 hours.

Afterwards the coffee is pulped and taken to traditional fermentation tanks where the coffee is fermented under water for 48 hours aerobically. During this period water is changed every 12 hours to enable a clean and stable fermentation. This fermentation is completed after confirming that the mucilage can be completely removed through washing the parchment coffee using again clean water. Finally, clean parchment coffee is transferred to a soaking tank and stays there under water for a brief soaking period of 4-6 hours.

The coffee is then transferred to a skin drying stage where consistent stirring of the parchment coffee is carried out by hand under shade. This process usually lasts from 2-4 hours in the morning.

Finally, the parchment coffee is transferred onto a raised drying bed. The parchment coffee is set under the sun for four hours in the morning, between 7 AM and 11 AM. To prevent overheating of the coffee during the hottest hours of the day, the parchment coffee is covered with nylon mesh between 11 AM and 3 PM. In the afternoon the parchment coffee is uncovered for another three hours between 3 PM and 6 PM before covering with plastic overnight to prevent re-humidification. To maintain uniform drying amongst beans, regular turning of the parchment is carried out every 2 hours to maintain an even moisture level. The final drying phase lasts around 14 days, until the bean moisture level reaches 10-10.5% humidity.

 

 

 

250g €/kg: 83,6€
1kg €/kg: 74,9€
All orders received Thursday to Tuesday 08:00 will be processed on Tuesday and sent on Wednesday.
Any orders received between Tuesday 08:00 or Thursday 08:00 will be processed on Thursday and sent on Friday
 
All coffees come as whole beans.

If you need a coffee grinder we highly recommend purchasing the Fellow Ode Grinder.

All prices include mwst.
For shipping rates: Shipping Information

WE ALL WANT TO MAKE BETTER COFFEE, DON'T WE?

Let's cover some of the principles for better tasting coffee. 

  1. It all starts with water, as that makes up roughly 98.5% of a filter coffee and 90% of an espresso. 
    Depending on where you live in the world your tap water will have a certain degree of 'hardness', and a general rule of thumb is the higher the hardness the harder it is to make great coffee. 
    Invest in a water filter of some kind and watch your coffee immediately elevate to the next level. We can recommend a simple Brita water filter. 

  2. A grinder needs sharp and clean burrs. This is the part of a coffee grinder that is going to cut up your coffee beans and you ideally want all the small particles to be roughly the same size. Why? Because the water should extract each one of them the same amount. Keeping your grinder clean will keep the burrs from going blunt fast. 

  3. Use scales. There is simply no way around this. If you want to make better coffee you will need a pair of scales to measure the dry coffee and the amount of water used. 

  4. Use boiling water. Any green coffee that is lightly roasted and roasted well should be brewed with water straight off the boil. The heat extracts what you want faster, and when the coffee's good it has nothing to hide.  

  5. It's better to extract a little too much than too little. This one is largely about preference, but it is pretty safe to say that the majority of people would prefer a brew that is a little on the bitter side of sweet than not sweet and therefore overly sour. This by no means whatsoever is us saying that acidity is bad! On the contrary, acidity is what gives coffee its excitement, but it is always in need of sweetness to provide balance and pleasure. 

  6. Clean clean clean. Anything that has liquid coffee touch it will have some coffee oil on it, and that stuff goes rancid. No one wants old rancid coffee oil in their brew. Clean. 

BREWING GUIDES – USE THESE RECIPES AS A STARTING POINT 

Aeropress Recipe:

Preheat 
  1. Pour 50g of boiling water in.
  2. Stir 17g of coffee in and start a timer.
  3. At 20 seconds; Pour in the rest of the water. Your final weight should be 240g.
  4. Stir 5 times. Wait until 1:45, stir another 5 times.
  5. Put the basket with filter on, close it.
  6. Put the aeropress on the server or cup and push until you will hear the air coming out.
  7. Enjoy your sweet and juicy cup of coffee. 

Hario V60 Recipe:

Put a filter in a V60 and pre-wet it with some hot water, as this will get rid of the bleached paper taste.
  1. 18g of coffee in.
  2. Pour around 60g of water on the coffee, stir it gently and wait 30 seconds.
  3. At 00:30 pour hot water to 150g.
  4. At 00:55 pour hot water to 200g.
  5. At 01:20 pour hot water to 250g.
  6. At 1:45 pour hot water to 300g.
  7. Gently swirl your V60 and let the coffee drip.
  8. Your brew should finish between 2:30-3:00.

    Espresso Recipe:

    1. Know your basket size, and always start with 0,5g less than it recommends. So, if you have 20g baskets use 19,5g of coffee.
    2. Distribute evenly and tamp flat.
    3. Extract at least double your dose - so we're aiming for 42g of espresso
    4. This should be finished between 25 and 30 seconds so long as your grinder burrs are sharp.  

    Capsule Recipes:

    Short Shot: 20g - 30g in 10-15 seconds
    Long Shot: 30g - 40g in 15-20 seconds
    Lungo: 50g - 60g in 23-30 seconds

    We do not recommend any shot volumes above 60g for our capsules. Each package has the recommended recipe for that particular capsule on the top.  

    GOOD LUCK ON THE HUNT FOR DELICIOUS COFFEE


    How long will it take for my order to ship?

    Please allow up to 2 business days from the date of your order for processing and shipment. We ship orders three times per week (Monday, Wednesday and Friday) with multiple companies, all across the world. 

    Can I request a roast date for my coffee?

    All coffees are roasted within 7 days of shipment. We cannot take specific or custom requests for roasting dates, but rest assured we'll send you the freshest coffee possible. 

    Is there tracking for my delivery? 

    If you have chosen a shipping method with tracking, you will receive a tracking number with your order confirmation email. If you experience any challenges with your delivery or want to make any changes in your delivery options, you must contact the courier and reference your tracking number. 

    Fjord doesn't take responsibility for damaged or lost goods due to delivery issues, and unfortunately we cannot offer refunds due to the shipping errors. Additionally, if you have purchased products without tracking or are in a country where tracking doesn't apply, you must reach out to the delivery company for support.

    My package was returned to sender. Can I have a replacement delivery?

    If your order comes back to us because of a error on our behalf we will send it out again. However Fjord does not take responsibility for any of the following reasons for deliveries being returned:

    • Incorrectly submitted shipping details from the buyer / if you placed the wrong address on the order
    • Recipient not home / name wasn't visible on the door/doorbell
    • Parcel was not picked up from a collection spot within the allocated period 

    Upon receiving returns we will provide a refund for the order excl. delivery cost OR reship your order if the error was ours. 

    Can I send my order to a Packstation or PO Box? 

    No, we are unable to send deliveries to Packstations and PO boxes.

     
    What are the shipping rates? 

    Please find the rates for our courier partners in various regions below:
     


    UPS

     Denmark & Belgium

    6,99€ for Orders less than 25€
    3,99€ for Orders between 20 - 50€
    Free Shipping for orders of 50€ or more
    Shipment time after dispatch: 2-4 Days


    DHL

    Germany

    4,29€ for Orders less than 25€
    3,99€ for Orders between 25 - 49,99€ 
    Free Shipping for orders of 50€ or more
    Shipment time after dispatch: 1-3 Days


    Group 1 Premium
    Austria, Andorra, Bulgaria, Croatia, Czech Republic, Estonia, Finland, France, Greece, Hungary, Ireland, Italy, Latvia, Lithunia, Luxembourg, Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden.


    9,9€ for Orders under 29,99€
    5,25€ for Orders between 30 - 49,99€
    Free Shipping for orders of 50€ or more
    Shipment time after dispatch: 3-5 Days

    Group 2 Standard
    Albania, Belarus, Bosnia & Herzegovina, Faroe Islands, Greenland, Iceland, Macedonia Moldova, Montenegro, Norway, Serbia, Switzerland, Ukraine


    14,9€ for Orders under 25€
    9,9€ for Orders between 25 - 50€
    Free Shipping for orders of 50€ or more
    Shipment time after dispatch: 3-7 Days

     

    Group 3 Standard
    Turkey


    19€ Flat Rate
    Shipment time after dispatch: 7-15 Days 

     

    Group 4 Premium
    Bahrain, Brunei, Canada, China, Hong Kong, India, Indonesia, Japan, Jordan, South Korea, Kuwait, Malaysia, Oman, Qatar, Saudi Arabia, Singapore, Taiwan, UAE, USA.


    29€ Flat Rate

    Shipment time after dispatch: 6-15 Days

     

    Group 5 Premium
    Australia, New Zealand, Brazil


    35€ Flat Rate

    Shipment time after dispatch: 10-20 Days