"Upon grinding, the aroma reveals zesty lemon peel and floral bergamot. On the palate, notes of white peach and frangipani blossom unfold gracefully, with bergamot returning on the finish. The cup is bright, clean, and delicately floral, offering a refined and structured experience."

Tebe Burka is a washing station lot from Guji, Ethiopia, connected to smallholder producers who deliver ripe cherries from the surrounding highland communities. The station is commonly listed as Tabe Burka and is associated with Tadesse Edema’s coffee network, which has helped bring more traceable lots from this area to specialty buyers. Production here follows the Ethiopian washing-station model, where many small farms contribute cherry and the station manages selection, fermentation, washing, drying, and export preparation. This structure allows the coffee to carry a community identity while still being separated and evaluated as a distinct washing-station lot. Tebe Burka’s reputation is built on clean processing, high-altitude cherry selection, and the clarity expected from washed Guji coffees.

The station is located near the village of Ske Walakata in Uraga, within the Guji Zone of Ethiopia’s Oromia Region. Coffee from this area is typically grown across high elevations, with references to Tebe Burka lots commonly placing production between about 1,800 and 2,200 metres above sea level. The landscape is shaped by cool mountain conditions, fertile soils, and a strong tradition of smallholder coffee cultivation. Water from the Burka River is used in the washing process, connecting the station’s name directly to its local environment. These conditions support slow cherry maturation and a clean, structured cup profile suited to washed processing.

This lot is best described as Ethiopian heirloom or local landrace varieties, reflecting the genetic diversity commonly found in Guji smallholder production. Rather than being separated by a single cultivar, the coffee represents trees grown across multiple farms in the station’s delivery area. These Ethiopian landrace selections are valued for their aromatic complexity, citrus clarity, and floral potential when harvested ripe and processed carefully. In this context, the variety identity is tied less to a named cultivar and more to Ethiopia’s broader coffee biodiversity. The washed process helps bring this genetic diversity into focus with a clean and transparent structure.

For this washed lot, ripe cherries are delivered to Tebe Burka and sorted before being depulped to remove the outer fruit. The parchment coffee is then fermented in water or fermentation tanks to break down the remaining mucilage. After fermentation, the coffee is washed thoroughly, often moving through channels where density separation helps distinguish heavier parchment from lighter material. The cleaned parchment is then dried on raised beds, where regular turning and airflow support even moisture reduction. Once dry, the coffee is rested and prepared for grading before export.

Tebe Burka Washed is shaped by the meeting of Guji’s highland terroir, smallholder-grown Ethiopian landrace varieties, and disciplined washing-station processing. The method emphasizes clarity, structure, and aromatic precision rather than fermentation weight or fruit-forward natural intensity. Raised-bed drying helps protect the clean profile developed through depulping, fermentation, washing, and density separation. The result is a coffee that represents the classic washed expression of Guji while retaining the individuality of its station and surrounding farms. It is a composed Ethiopian lot built around altitude, clean processing, and the layered character of local coffee genetics.

Variety : Ethiopian Landrace
Altitude : 1,800–2,200 MASL
Process : Washed
Origin : Uraga, Guji