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Ethiopia Kaffa Forest Limu | Tega & Tula Farm Natural G3 Flavor

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account: cafe_style ) Ethiopia Kaffa Forest Limu | What is the flavor of Tega & Tula Farm natural organic beans? In Ethiopia natural process beans are marked with Grade 3 and Grade 4 (with Grade 3 being higher quality) after their name. After the coffee cherries are harvested they are dried with their fruit skin and pulp intact.

Ethiopia Kaffa Forest Limu - Tega & Tula Farm Natural Organic Coffee Beans

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

Ethiopia Kaffa Forest Limu | What are the flavor characteristics of Tega & Tula Farm's natural organic beans?

In Ethiopia, natural processed beans are distinguished by adding 3 and 4 to their names (with 3 being of higher quality). After coffee cherry harvesting, they are immediately dried in the drying fields with their fruit skin and pulp intact until the coffee reaches 16% moisture content. Then, they are machine-dried to achieve uniform moisture content before being repeatedly rubbed with parchment or sheepskin until the surface mucilage is removed. This polishing and drying process defines natural processing. Some regions or farms in Ethiopia define G1 and G2 based on the percentage of defective beans, such as the Harar region and Misty Valley Farm.

Tega and Tula Farm is located in the heart of Kaffa Forest (southwestern Ethiopia) and belongs to the Limu region. They produce and provide high-quality coffee, hand-picked and immediately dried on drying fields. The green coffee beans absorb the thermal energy from the sun and earth, resulting in coffee that is sweet with subtle acidity.

Coffee Information

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 soil

Coffee Characteristics

Variety: Heirloom cultivars (traditional local Yirgacheffe native varieties)

Processing System: Dry-Processed (Natural method)

Appearance: Longberry shape, 16-18 screen size

Top Jury Descriptions: Cupped at roast level beginning 60 seconds after first crack

Aroma/Flavor: Almond, gingerbread, berries, curry, black tea, honey, fermented notes, chocolate

Acidity: Citrus, cherry, lime

Complexity & Other: Aged, rough texture, Middle Eastern spice flavors, textured quality finish with grainy sensation on the tongue

Flavor Profile: Peanut aroma, coarse texture, mysterious Middle Eastern character

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g coffee. First pour 25g water for 25s bloom. Second pour to 120g, then pause. Wait until the water level drops halfway, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and faster drainage, pausing during pouring helps extend the extraction time.