About This Coffee

Layo Taraga 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. Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.

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.

Farm Information

• Origin: Ethiopia 
• Region: Uraga Guji
• Farm/Coop/Mill: Layo Taraga
• Producer: Various 
• Variety: Heirloom
• Process: Natural
• Altitude: 1950 - 2000masl
• Harvest: November - January
• Sourcing Partner: Cafe Imports
• Quality Score: 89

Roast Level: 

Flavour Profile

• Aroma: Figs and Floral
• Flavour: Mandarin, Tropical Fruits, Apricot, Peach, Chocolate
• Aftertaste: Chocolate
• Acidity: Mandarin
• Body: Tropical Fruits, Apricot and Peach
• Balance & Overall: Unique natural Ethiopian with soft and subtle Tropical Fruit flavours also with Stonefruit body and a lingering Chocolaty finish

Recommended Brewing Parameters

• Espresso: 20g In, 42g Out, 27 Seconds
• Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
• Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)