Ethiopian Coffee | Coffee Beans for Pour-Over | Limu Tega & Tula Farm Natural

Ethiopian Coffee Recommendation | FrontStreet Coffee Premium Pour-Over Beans — Natural Red Cherry | Sidamo Flower Queen

In Ethiopia, natural processed beans are distinguished by adding the numbers 3 and 4 to their names (3 being the higher quality). After the cherries are harvested, they are immediately spread on drying fields with skin and pulp intact. They dry until the coffee reaches 16% moisture content, then are machine-dried to a uniform moisture level. Finally they are repeatedly rubbed while wrapped in parchment or sheepskin until the surface mucilage is removed, then polished and dried. This is the natural processing method. Some Ethiopian regions and farms define G1 and G2 grades by the percentage of defective beans, among them the Harar region and Misty Valley Farm.

Tega and Tula Farm lies in the heart of the Kaffa Forest, in southwestern Ethiopia, and belongs to the Limu region. The family produces and supplies high-quality coffee, hand-picked and dried on drying fields right away. The green beans absorb heat energy from the sun and the soil, which gives the coffee its sweetness and subtle acidity.

---Drying Field

Property Characteristics

Name: Tega and Tula Farm

Region: Limu

Country: Ethiopia

Grade: G3

Altitude: 1,700-1,800 meters above sea level

Harvest Period: October - December

Certification: No certification. All coffee is organically grown without pesticides

Soil Type: pH 5.2-6.2 red brown earth

Coffee Characteristics

Variety: Heirloom cultivars (traditional local Yirgacheffe native varieties)

Processing System: Dry-processed (natural method)

Appearance: Longberry, 16-18 screen size

Top Jury Descriptions: Cupping roast level begins 60 seconds after first crack (Cinnamon roast)

Aroma/Flavor: Almond, gingerbread, berries, curry, red tea, honey, fermentation, chocolate

Acidity: Citrus, cherry, lime

Complexity & Other: Aged and rough mouthfeel, Middle Eastern spice flavors, a textured quality in the aftertaste that brings out a grainy texture on the tip of the tongue

FrontStreet Coffee Recommendation

Ethiopia is one of the world's best-known specialty coffee origins and, as the birthplace of coffee, is home to countless heirloom varieties—a treasure trove for enthusiasts who want to follow its flavors faithfully. To taste the country's specialty style, begin with the entry-level FrontStreet Washed Yirgacheffe, which offers clear jasmine and bright citrus acidity. Yirgacheffe is a small town in southern Ethiopia where spring-like weather, drifting mist, and cool humidity let thousands of coffee trees thrive, producing that distinctive interweaving of floral aroma and fruit acidity—light, elegant, tea-like, and clean as a glass of lemon tea. Most Ethiopian coffee follows a garden-farming model: smallholders deliver their picked cherries to a village-level processing station, and the coffee is finally sold in the name of the producing team, which is why cooperatives of every size exist—FrontStreet Gudingding, FrontStreet Worka, FrontStreet Konga among them. Gudingding sits in the Worka area at Yirgacheffe's southeastern edge and was originally part of the Worka cooperative under the Yirgacheffe union YCFCU; as demand for traceability grew, single origins were picked out one by one by coffee hunters worldwide, and in 2012 Gudingding, with about 300 member farmers, became an independent cooperative. Because the pulp is removed before drying, its inherent aroma emerges more clearly, showing citrus and lemon tones and elegant white florals, bright and delicate overall.

Unlike the washed method, naturals first remove broken or moldy cherries, then dry the rest in the sun for two weeks until the sugar and essence of the pulp have seeped into the beans and moisture drops to 12%; the hardened pulp, mucilage layer, and husk are then scraped off by machine, and the beans pass density and color checks, with defective beans eliminated and any misses removed by hand before final grading. FrontStreet Sun-Dried Red Cherry therefore cups clean and distinctive, with a rich, alluring fruit aroma—peach, cocoa, honey, and lemon. FrontStreet Sun-Dried Huakui comes from the Hambella area of Guji in Sidamo, from a 200-hectare farm that uses traditional natural processing: to keep the cherries from molding or picking up earthy off-flavors, workers dry the ripe fruit on raised beds for 21 days, turning it constantly for even drying and hand-sorting out defective, moldy beans every three to five days. Once the skin dries hard it is removed with a huller, and after the green beans are obtained the farmers sort a final time for a flawless cup. Because the fruit dried with pulp and skin throughout, a medium-light roast brings out a light fermented wine aroma, florals, citrus, and mango, with a much richer, more complex body, honeyed sweetness, and cocoa notes with a touch of spice, finishing long.

The Hamashu processing station, also in Sidamo, has become a fixture on the winners' lists of Ethiopian green-bean competitions on the strength of its quality and distinctive flavor. Its coffee is mainly the disease-resistant 74-series varieties released by JARC (the Jimma Agricultural Research Center), whose 74158 has rather small beans and prominent floral-fruit aroma. FrontStreet Hamashu 74158 has an enticing fragrance with scents like perfume lemon, strawberry, and star fruit; on the palate the sweet aroma of strawberry, star fruit, and green grape is clear, with light florals gradually emerging. Finally, FrontStreet Kaffa Forest is notable for wild coffee rather than the backyard garden model: the trees grow in shaded conditions at 1,400-2,100 meters, where a pristine ecosystem, microclimate, red soil, and ample rainfall give them an excellent environment. Roasted medium-light, FrontStreet Kaffa Forest gives a clear white-floral aroma when ground, a bright lemon acidity on the palate with sweet orange and bergamot, a faint melon-and-nut sweetness in the finish, and a green-tea-like mouthfeel.