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Ethiopia - Layo Taraga (Special Preparation)

RM37.50 MYR
For coffee from Ethiopia, its rarely we get a honey or anaerobic coffee, most of the common process are the natural process or the washed processed. What we have here is a special anaerobic process coffee which is than processed as natural by  the one of the famous Guji based washing station known as the Layo Taraga washing station.

The washing station was founded in year 2000 and serves 500 small holders. Most of these farmers own about half of an acres of land in the area known as Haro Wachu, located in Uraga.

Take note that this varietal is different. Unlike the traditional heirloom which is grown in Ethiopia. This coffee is a bourbon varietal. Average altitude in the Haro Wachu region is about 2000 masl. Grown at high altitude, bourbon can produce high quality result.

For special fermentation process, the coffee is sorted after delivery, only the ripest bourbon were selected and fermented for 72 hours. The coffee is then soaked in water for 8-16 hours before being dried on raised beds for 9 to 12 days on average. This special process requires a very intensive sorting,  that only the coffee with high brix is selected for this process. Throughout the process, moldy, broken and damaged cherry is removed by hand to ensure that quality is not compromise.

This is a special process is a mark of the Layo Taraga washing station.

Upon grind, fragrant aromas of mango, pinenapple, plum wine, strawberry and peach. The coffee is winey at first sip, with tropical fruit like acidity and followed by strawberry and peach. We could also detect slight notes of rockmelon. In short, the coffee taste like a warm Sangria. It has a sweet and charming aftertaste.

Varietal – Bourbon
Altitude – 2000 masl
Process – Special Natural
Origin – Haro Wachu

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