- Blood Orange, Marmalade & Malt Biscuit
- Light Espresso
Ethiopian coffees like this are well known for their fruitiness, and this Guji is a stellar example. Blood orange and marmalade are upfront followed by biscuity and malty flavours. While sweetness is prominent banana and pith sneak in as a mouthfeel adding complexity. This is quite a light roast but is also well developed, showcasing a good body, and allowing round sweet candied apple flavours to come through.
- LAYO TERAGA
Processing green coffee beans requires fermentation to produce desirable flavours and allow it to be stored without spoiling. There are two main ways to ferment coffee, either with water which we called washed (or wet) processing or without water called natural (dry) processing. Once ripe cherries are picked, pulping them in a wet mill removes the skin, and fermentation processes the remaining mucilage on the bean.
Traditionally, washed coffee is picked and within 8 hours the cherries are floated in water (and unwanted components are scooped from the top), and then pulped. Then the beans will be washed in water for around 12 - 36 hours and dried in the sun on patios for around a week.
Natural processing involves none of these steps, traditionally the full cherry is dried in the sun for around a week, then the dried skin is removed.
LAYO TERAGA Cooperative
- Ethiopia, Africa
LAYO TERAGA is a cooperative within The Oromia Coffee Farmers Cooperative Union (OCFCU) in the Sidamo region of Ethiopia, providing loans & financial advice to women to help them establish alternate sources of income. This approach encourages more gender equality and protects families from being over-reliant on the coffee trade. They have completed education-based construction projects that benefit over 30,000 people and offer scholarships to selected children of co-op members to enable them to continue their studies.
Layo Teraga's farmers produce coffee at a very high altitude between 1800 - 2200 metres above sea level which produces very high quality and fruity flavoured coffees. There are 550 members of the Layo Teraga Coop that combined cultivate 40 hectares of coffee. The region where the coffee is grown is a drier climate than Yirgacheffe and the shade is phenomenal. This would be considered semi-forest in Ethiopia, but essentially this coffee is grown under a full shade canopy. The lot is washed at the Layo Teraga Washing Station.
Three hours southeast of Yirgacheffe in the Oromia region of Southern Ethiopia, Uraga is a special woreda that serves as home to the Layo Teraga cooperative. Run by some of the most animated and enthusiastic people we came across during recent Ethiopia travels, it comes as no surprise that this coffee sings with complexity and character every time it lands on our cupping table. The Layo Teraga Cooperative is supplied by approximately 500 member smallholder farmers scattered about the staggering altitudes found in Uraga. Ripe coffee cherries are disk-pulped and fermented for 48 hours before they’re dried on raised beds. One of the hallmarks of great Ethiopian coffees, it is to this thorough process that coffees like Layo Teraga owe their cleanliness and delicate complexity.
Layo Teraga is located in a more arid climate than its neighbor Yirgacheffe. While arid, the area is loaded with semi-forested areas which allow for ample shade to give the trees respite from the sun. These attributes head led to an extremely dynamic flavor profile.