Ethiopia Layo Teraga Gr1 Natural

Country: Ethiopia
Region: Layo Teraga, Uraga
Varietal: Bourbon
Process: Natural
Altitude: 1,950 - 2,000 MASL
Cupping Notes: Lime, Raspberry, Hibiscus, Dark Chocolate

Description: Layo Teraga is a kebele (village) in one of our favorite producing regions in Ethiopia, the Guji Zone. The coffee delivered to this washing station is grown in fertile clay soil situated around 2,000 meters above sea level. Coffee grown at this high of elevation is characterized by high acidity and sweetness, often with tea-like and citrusy notes. Once coffee is delivered to Layo Teraga, the processing details are fairly typical, but “typical” coffee in Ethiopia is often far above the bar for specialty coffee.

Drying a naturals at Layo Teraga is done slowly on raised beds, taking roughly 20 days depending on weather conditions, which is great for the stability of the green coffee. For the first day of drying, coffee is kept in a single layer and moved twice an hour to make sure that this delicate part of the drying process is done uniformly. After 3 days of this drying protocol, coffee is stable enough for drying in layers of 2 until it reaches ideal moisture content. Once finished, it “conditions” in the warehouse for about a week before being hulled.