Ethiopia | Guji | Layo Taraga

Earl Grey Tea | Apricot | Nougat


Altitude | 1950-2000 masl 

Process | Washed

Variety | Bourbon, Typica


We're delighted to have an Ethiopian washed coffee back on the menu again - this is a great example of the light, tea-like cup the country is known for!

The Layo Taraga washing station serves 500 smallholder farmers around the town of Haro Wachu in Uraga. These farmers typically own about 1/2 hectare of land.

The cherries are sorted on delivery to the station and then depulped and fermented underwater for 48 to 72 hours. They are then washed and soaked for another 8 to 16 hours before drying. The drying takes place for 9 to 12 days on raised beds.

Like our recent Guji natural offering, Arsosala, this coffee is considered to be of the Bourbon and Typica varieties, even though these are normally associated with origins other than Ethiopia. In the same way, this refers to local varieties with disease resistance rather than the Bourbon and Typica found in other countries.


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