What Makes Tepi & Bebeka Coffee Unique?
- Tepi and Bebeka coffees are similar and are often used in blends. Tepi coffee has a low to medium acidity, well rounded with a smooth aftertaste. Meanwhile Bebeka has a light acidity, medium to good body, with a light citrus flavor. The production from Tepi/Bebeka is less well known on the world market than other Ethiopian coffees. With a limited production, these coffees still offer opportunities for those looking for a well-balanced cup, with a distinct ‘wild’ Ethiopian flavor
Specific characteristics
- Attitude: – Tepi 1100-1900,
- Bebeka: – 950-1285
- Grown in west of Ethiopia, sells as name of Gemadro
- Harvest period: – November – January
- Raw appearance: – Greenish, yellow, large thick, white center cut
- Taste: herbal –low land flavor
- Cup: -Low acidity, better body
- Export washed Tepi grade 2, washed Bebeka grade 2
