Bo brews our Ethiopia Tega and Tula Organic Limu

by Georgia Folker February 15, 2022 3 min read

The Ethiopia Tega and Tula Organic Limu is this fortnight's Fresh Crop coffee feature. Bo from Padre Coffee South Melbourne Market shares her recipes for both filter and espresso below for this fortnight's Fresh Crop Exclusive!

When presented with an Ethiopian coffee, I drink colours, perfume, and memories.

It is no secret that Ethiopians are distinct, their smell, a bouquet, their taste, elegant. Tega and Tula is no exception. Certified organic and traceable to a single block named ‘Gera’, these seeds grow large by the shade of avocado trees. 

Tega and Tula is tea like, refreshing, and subtle, the perfect cup for a hot and humid day, especially if brewed over ice or made into a cold brew. As it cools a fragrance of light caramel and peaches comes through, something akin to a peach tarte tatin.

I often write a haiku for the production team at Padre when I do an order, here is the one I’ve prepared for you;

Tega and Tula, 
In Summer I hear her sing,

Today I am brewing Tega and Tula using a siphon. Of all the methods, this is perhaps a more theatrical one. Why not pair a delicate coffee with a brewing method that requires care and attention, the same kind that went into these organic beans!

  • 15g of Ethiopia Tega and Tula Organic Limu, ground medium coarse or similar to pour-over.
  • 250g filtered water at 94 degrees
  • Drip scales with timer
  • Pourover kettle with temperature control
  • Hario Syphon Paper Filter Set
  • Hario TCA-2 Syphon


Preheat your kettle to 94 degrees with filtered water. While your kettle boils, weigh and grind your coffee and set it aside.

Place two paper filters into the filter frame and place it into the top chamber. Pull the hook through the syphon tube and make sure the filter is snug and centered.

Pour boiled water over the filter paper to get rid of any unwanted paper residue and to heat the syphon tube.

Now, you are ready to go!

Fill the bottom glass with 250g of hot water. Place on top of hot plate or gas burner.

Place the top chamber into the bottom glass. As the water heats, it will slowly rise to the top chamber. There is always some water left in the bottom chamber, so don't worry!

Once the water has filled the top chamber, lower the intensity of your hot plate or gas burner and check the water temperature in the top chamber. You want it to be between 94-96 degrees.

Add the coffee into the top chamber and give it a good stir with a spoon or bamboo stick to ensure all the grounds are saturated. Time to start your timer!

Let the coffee brew for 40 seconds, and give it another good stir. Repeat this step one more time.

After the final stir, kill the heat and let it drain. It should form a nice round dome.

Finally, take a seat, ignore the many parts of the syphon that needs to be cleaned, and enjoy your cup!


Domestic espresso recipe (using a Breville Bambino)

  • Dose: 21.5g
  • Yield: 38g
  • Time: 40secs
  • Ratio: 1:1.76

On the Slayer LP we use 21.5g of coffee and aim for a yield of 38g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.


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