Grown near Shakisso in the Sidama region, Tchembe is grown and processed by Ninety Plus, who uses unique processing methods and an extreme attention to detail to make this truly exceptional coffee. Ninety Plus Ethiopia consist of single variety farms; 51 varieties separately planted on 11 select farms throughout Ethiopia. Grown at 2000 meters above sea level, these mixed heirloom varietals help create this unique flavor profile of profound berry and jasmine with impeccable balance, cleanliness and a delicate mouthfeel.
Tchembe is naturally processed without any water. The coffee cherry is dried in the sun on elevated tables and the coffee seeds are extracted after the cherry has dried. It is then meticulously milled in Addis Ababa, carefully packaged in GrainPro bags and then shipped to us here in the U.S.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Ethiopia Tchembe, from Vigilante Coffee Company in Hyattsville, Maryland, courtesy of Craft Coffee. Feel free to pull up a chair.
region: Gedeo, Sidama, Ethiopia
producer: smallholder farmers
association: Ninety Plus
elevation: 2000 meters above sea level
The aroma of the Ethiopia Tchembe is a complex one. It’s fruity and floral, sophisticated and delicate with scents of night flowers, banana, berry, jasmine, and—most strangely—brandy.
The flavor follows the nose in that this a peculiar, complex, intoxicating coffee. The coffee is on the lighter side of a medium body and possesses a rich, supple, buttery mouthfeel. Its flavor profile is deep and brooding, with a complex mixture of dark/fleshy and light/vibrant fruit flavors; raspberry, papaya, peach, apple, chocolate-covered cherries… Things gets even more complex with additional flavors of honey, butterscotch, and cherry tobacco, which leads to a flowery, slightly dry, white wine finish.
*content courtesy of Vigilante Coffee Company
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.