Ethiopia Layo Teraga Coffee Beans

Deets

Country
Haro Wachu, Uraga, Guji, Ethiopia
Elevation
1950 - 2000m
Farm
Various smallholder farmers delivering to Layo Taraga washing station
Processing Method
Fully Washed
Variety
Typica, Bourbon

Tasting Notes

Candied Citrus Peel

Description

250g Bag

Layo Teraga Washing Station was founded in the year 2000, and serves 500 smallholder farms, each of whom owns about 1/2 hectare of land in the area around Haro Wachu town in the Uraga District. According to the washing station manager, this lot is a selection of Bourbon variety coffees: While these are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian "Bourbon" and "Typica" varieties are typically genetically removed from the ones found elsewhere around the world.

For the Washed coffees, the cherry is sorted after delivery before being depulped and fermented underwater for 48–72 hours. Then the coffee is washed, and gets another soak that lasts 8–16 hours before being dried on raised beds for 9–12 days, on average. The Special Prep lots have gone through more intensive sorting throughout the process, ensuring that only ripe cherry is selected to start, and then removing any damaged, broken, moldy, or otherwise defective beans by hand for the duration of processing.

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