Sweet, clean, soft and citric with lemon, toffee and mild floral flavors
--
Tega & Tula Specialty Coffee Farm is named after the two nearby villages of Tega and Tula, found in theworeda, or district, of Gibo, in Keffa, Ethiopia. The farm is 500 hectares in size, with nearly 400 hectares planted in coffee, primarily Ethiopian varieties and cultivars that were released in the late 1970s (74110 and 74112, for example, are the "names" of two of these cultivars from 1978), as well as some wild coffee from the Keffa forests, as the farm is in the Keffa bio-reserve area.
After picking, the coffee is depulped the same day, then fermented underwater for 36 hours. It is washed in canals, then spends 16–18 hours in a soaking tank before being spread on drying tables. It takes Washed coffees between 7–11 days to dry.
La Terza recommends their favorites
David, CEOOur Honduras coffees are rich in flavor and it supports our direct trade partnership.
Robert, Master RoasterEthiopia is the birthplace of coffee, drinking it is like taking a walk back in time.
Mike, Wholesale ManagerOur Triple Picked Sumatra has a high-end vibe that's big, bold, syrupy, with a subtle bite.
Jess, Account RelationsOur summer seasonal Sundial Blend is what you want from it - comforting!
Jonnie, Growth ManagerThe Hyde Park Blend combines a bold and tasty flavor and that's great at any time.
Jonathan, RoasterI love our Natrural Processed Ethiopia for its fruit-forward flavor and brightness.
