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

In Ethiopia, naturally processed beans are distinguished by adding a 3 or 4 to their name, with 3 being the higher quality. After the coffee cherries are harvested, they are immediately dried on the drying fields with fruit skin and pulp intact until the coffee reaches 16% moisture content. They are then machine-dried to a uniform moisture level, and repeatedly rubbed with parchment until the surface mucilage is removed. This polishing and drying defines the natural process. Some regions and farms in Ethiopia define G1 and G2 by the percentage of defective beans, such as the Harar region and Misty Valley Farm.

Ethiopia Kaffa Forest Limu | What Are the Flavor Characteristics of Tega & Tula Farm's Natural Organic Beans?

Tega and Tula Farm lies in the heart of the Kaffa Forest in southwestern Ethiopia and belongs to the Limu region. The farm produces high-quality coffee, hand-picked and immediately dried on the drying fields. The green beans absorb heat 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 a 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 and Other: aged, rough texture, Middle Eastern spice flavors, textured finish with a grainy sensation on the tongue

Flavor Profile: peanut aroma, coarse texture, a mysterious Middle Eastern character

FrontStreet Coffee's Recommended Brewing

Dripper: Hario V60

Water Temperature: 90 degrees Celsius

Grind Size: Fuji Royal grinder setting 3.5

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

Analysis: the three-stage method clearly separates the front, middle, and back-end flavors. Because the V60 has many ribs and drains faster, pausing during the pour helps extend the extraction time.

FrontStreet Coffee Recommendation

Ethiopian coffee rewards careful sourcing, and FrontStreet's lineup covers the range from clean and floral to deep and fruity. FrontStreet washed Yirgacheffe is the classic starting point, with clear jasmine florals, bright citrus acidity, a light, elegant body, and a tea-like finish that drinks like a clean lemon tea.

For a single-village cup, FrontStreet Gutingding Cooperative comes from the Woka area at the southeastern edge of Yirgacheffe. Its coffee farms are small, so the cherries are processed together at a cooperative, and the traditional washed method makes the coffee especially precise and clean, with citrus and lemon acidity over white florals. If you prefer fruit to flowers, FrontStreet Sun-Dried Red Cherry uses only fully ripe cherries dried on raised beds for three to five weeks, adding tropical fruit, berry-juice sweetness, honey, and a creamy body.

For a cup with real depth, FrontStreet Kaffa Forest is grown between 1400 and 2100 meters in shaded forest conditions, and its medium-light roast gives a clear white-floral aroma, bright lemon acidity, sweet orange and bergamot, and a melon-and-nut finish with a green-tea-like body. Brew in a V60 at 90 degrees Celsius with a 1:15 ratio, or nudge the temperature up slightly for the fruitier lots.