Ethiopia, Layo Teraga

OriginEthiopia

ProcessWashed

Summary

Single-origin Ethiopian coffee from the Layo Teraga Cooperative, located in northern Uraga in the Guji zone, where 1,841 smallholder members grow coffee in semi-forested gardens at 2,342 masl. The 74110 JARC variety is pulped at the Layo Teraga washing station, given a single 45-hour fermentation, then dried on raised beds for 12 days. Washed process. A delicate, approachable Ethiopian cup with floral aromatics, confectionery-like sweetness and juicy fruity complexity; tasting notes of orange, papaya and stone fruit.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Coffee in: 18 g
Coffee out: 38 g
Time: 31 s

Grind: finely ground

Pour over

Coffee in: 25 g
Water: 400 g
Time: 2:45
Temperature: 94°C

Grind: medium

0:00Pour 50 grams of water to start.
0:30Add 250 grams of water.
1:30Pour all remaining water.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Region: Uraga Woreda, Guji
Producer: Layo Teraga Cooperative
Altitude: 2342 m.a.s.l
Variety: JARC 74110
Notes: Papaya, Orange

Reviews

No reviews yet

Be the first to share your experience with this coffee.

The roaster

Methodical

Methodical is a specialty coffee roaster from Greenville, South Carolina, with a second café in Columbia. Since 2014, they've been roasting in small batches to…

AI-assisted description, based on roaster & cupping data.

All coffees Go to website