Layo Taraga - Ethiopia


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Layo Taraga is a fantastic example of washed Ethiopian coffee from the Gugi region. You can expect a vibrant, complex and beautifully balanced coffee with heady floral notes which are perfectly balanced by a gently crisp lime zest acidity. It's just delicious and one of those coffees that really puts a smile on your face. 

Origin:   Uraga, Guji Zone, Oromia. 

Varietal:  Heirloom

Processing: Washed and sun-dried on raised beds. 

You know us, we can't get enough of Ethiopian coffee and this is our final offering until the new crops start to land later this year. We've been loving this one in espresso - it's really well balanced and the complexity shines through, even when we add milk. When brewing suing other methods, the delicate flavours linger around for ages, making it a satisfying, refreshing and cleansing drink. Enjoy. 
Do you need a recipe? - we're not sure you do! (see what we're on about here). Remember though, our Facebook group is a great place to discuss your brewing experiences with others and we're always happy to help if we can - just drop us a line using the message icon in the bottom right corner of this screen! 


More info about his coffee........

The Layo Taraga Cooperative is situated in the Uraga district of Oromia, in the Guji zone, amongst some of Ethiopia's foremost areas of coffee growing territory. The coop has approximately 500 members, who farm shade grown garden coffees on plots approximately 1 hectare in size. Elevations in this region top out at around 2200 masl, making it one of the highest coffee growing regions in the country. It also benefits from fertile clay soil and annual rainfall of around 1500-2000 mm per year.

Layo Taraga is part of the Oromia Coffee Farmers Cooperative Union (OCFCU), established in 1999. One of the largest coffee unions in Ethiopia, as of 2014 the OCFCU served as the umbrella organisation for 240 cooperatives, representing approximately 250,000 coffee farmers. As one of the union's prized cooperatives, Layo Teraga has received finance for improvements in recent years, including a new McKinnon disc pulper, tiled fermentation tanks and storage sheds at the washing station.

During harvest season, farmer members deliver their freshly picked cherry to the washing station where it is sorted for under ripe, ripe and over ripe cherries, before being depulped. The coffee is then fermented underwater for between 8-12 hours, where the remaining mucilage is broken down by bacteria, promoting the refined, floral flavours we associate with this area. After this the coffee is washed in channels, soaked and then placed to dry on raised beds for 10 -14 days until 11% moisture is reached. 

Shipping is now only £1.50 on our 250g bags, using First Class Royal Mail. If your order totals more than £35, then shipping by DPD is FREE!


Customer Reviews

Based on 2 reviews
Lovely fruity long black

Very good flavour bean, to my uneducated palate, a delicate pineapple mouthfeel with a sweet and light and delicious citrus taste. Made with a Vesuvius espresso maker as a long black 1:2 with hot water. Recommended!

Great beans

Just started these and the espresso I'm getting is up there with the best I've had .lelit Mara using eureka zenith grinder

Fantastic, thanks Christopher! :)

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