WHAT IS THE FUTURE OF COFFEE:
Magnolia is my love letter to coffee. It delights in those surprisingly fruity cups with bright and sparkling acidity. It always seeks out sweetness paired with stunning clarity and vibrancy. It is all the best aspects of modern coffee and works to remind me that the possibilities for a good cup are endless when forever seek coffees that are in bloom.
In early 2000, Ahadu Woubhset established two adjacent farms in the Gibo district of Kaffa. Specialty level coffee is relatively rare in Western Ethiopia, especially when compared to powerhouses like Yirgacheeffe or Sidama. However, Ahadu’s Tega and Tula farms show the potential for Kaffa with truly stunning cups.
Tega and Tula are fully traceable to the block or subplot. For Magnolia, we went to the tall canopies and lush forests of the ‘Dosha’ block. It is the actual site where the first arabica plant was discovered in Kaffa and is still home to the oldest ‘mother tree’ in the entire 500 hectares of Tega and Tula.
Cupping the early samples of Tega and Tula this year, I knew it was going to be the perfect fit for Magnolia. It is bright and sweet with a tangy fruit acidity. It opens with the syrupy zing of berry jam. You will find an abundancy of raspberry and blackberry notes over the malic quality of a honey crisp apple. Light florals carry the cup with a dreamy haze of jasmine and chamomile. It ends sweet with sticky caramel and milk chocolate, think Rolo or Skor chocolate bar.
For espresso, use a 1:2.5 to 1:2.3 ratio in 31-35 seconds.
Sweet & Floral with Berry Jam & Chamomile.
Tula village, Bonga, Gibo, Kaffa.
Tega & Tula Coffee Farm.
74110, 74112 & Bunawashi.