Cupping Notes – Stumptown’s Ethiopia Tega & Tula

Roaster: Stumptown

Selection: Ethiopia Tega & Tula

Date: Roasted 8/8, cupped 8/18

Flavor Profile: (From their website description.) The aroma of fresh apricot and black tea leaves transforms into complex flavors of transparent stone fruit juices, toasted sugar and distinct bergamot tea.

Other Cupping Notes: (Again from website) Membratu took a leap of faith when he purchased his two neighboring plantations, Tega and Tula. The Bonga subregion of the Djimma region in Southwestern Ethiopia is the original coffee producing zone in history. Once known as the Kaffa Kingdom, modern day Bonga is not known for excellence in quality. Our friend Membratu has changed all of that with his Ethiopian Heirloom varietals and advanced washed processing techniques that incorporate Penagos technologies.

Coffee Details:

Location
7º 25′ 33.90″ N x 36º 07′ 31.20″ E
Elevation
1850–1900 Meters
Varietal
Ethiopia Heirloom
Region
Africa

Rising even from the steeping crust, the aroma came dense and chocolately, in a “chocolate berry gingersnap” lure, complete with molasses. Upon breaking the crust, some of the bakery projections were concentrated into those of the spice rack specifically. A musty spice, reminding me of curry powder, sharpened out of the sweeter scents.

I found the Tega & Tula to have a medium body that deposited a faintly grainy texture on the tongue like a fine dust and imparted a dryness seeming almost papery.

There was, as advertised, a definitive black tea characteristic, the toasted component coming through soundly. Also immediately present was a fruit-skin quality, similar to the meat of a banana, or the surface of a peach, apricot, or otherwise fuzzy fruit.

The mouthfeel, after drinking, left a rather “dirty” cup. I mean that the textures and tastes, after all was said and done, resounded in a muddled experience remaining to the tongue.

Overall, a convoluted taste and texture experience that meandered through pantry and kitchen like a hungry sleepwalker. In a not unpleasant way, it partook of everything, merged them while dreaming, and awakened trying to remember why those teeth needed brushing already.

Cupping Notes – Novo’s Finca Santa Teresa (Panama)

Roaster: Novo

Selection: Finca Santa Teresa, from Panama

Date: Roasted 7/1, cupped 7/12

Flavor Profile: (From their website description, a page which has unfortunately been taken down. …This happens when you have small crops that go quickly in and out of season as well as stock.) Fragrance – Honey; Aroma – Caramel; Body – Medium; Nuances – Honey, slight spice, caramel, clean finish.

The aroma of the Finca Santa Teresa was immediately very light, sweet, and clean. There was a syrupy aspect and the first hint of nuttiness.

Upon tasting, the Teresa proved itself to be much as it smelled. Light, sugary, with a delicate, natural sweetness that made it into an easily clean and drinkable cup without so much as a limp of sugar or drop of cream in sight. It almost tasted as if it’d already had simple syrup added. I would call it a good morning cup of joe jane, a girl-next-door compliment to breakfast. Not complex or overwhelming by any stretch, only honey-sweet and neat.

I found just a pinch of raw hazelnut in the cup, and a slight tinge of spice.

I’ve cupped several other offerings from Novo, so I must say I was slightly disappointed in the regard that my stockings were at no point knocked off with this particular selection. I do, however, appreciate the integrity of the cup, the essence of sugarcane and honeysuckle, that the Teresa is dedicated to.

Overall, this Panama is the kind, in keeping with the prior female companion analogy, one might bring home to introduce to mother. But being a decidedly prim and sugary cup, perhaps not one to make a passionate fuss for.