When we tasted this coffee on the cupping table, we new we had to have it. Like a lot of coffees from Guji, you get lovely black tea notes, as well as a peach sweetness and an underlying purple grape candy flavour. But with this coffee all those notes are amplified from the 2-3 day fermentation, which also gives it a super syrupy body.
The Layo Teraga washings station comprises 500 farms and is located on some of the highest elevation in Ethiopia.
This coffee would suit as a really pleasant espresso, and shines as a filter coffee.
Process: Washed, with 48-72hrs fermentation and 15-20 days drying on raised beds
Region: Guji
Zone: Uraga
Closest Town: Solomo
Washing Station: Hawata
Altitude: 1950-2300 MASL
Farm Size: 2-3 Ha, with 450-500 producers
Annual Production 2000 bags
We paid $4.70 USD/lb to our importer who purchased this coffee from the SNAP program.
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A note on roast dates:
Contrary to most coffee myths (based off old information), it's best not to use coffee that is too fresh. For espresso, we recommend using coffee between three days to four weeks old, while filter and drip coffee it's best if the beans are three weeks to twelve weeks from the date of roasting.
If you would like your coffee already rested, please let us know in the comment section of your order and we will do our best to fulfill your order with rested coffee, if we have it available. Please note that based on fluctuating order amounts, we won't always have rested coffee available at the time you order, and you are welcome to reach out to us to check on our inventory levels for rested coffee before ordering.
