500 strong
This coffee has been named in tribute to the 500 members of the Layo Taraga cooperative who harvested the bean. They form part of the Oromia Coffee Farmers Cooperative Union (OCFCU) who represent 250,000 of Ethiopia’s finest farmers.
The Layo Taraga is held in particularly high esteem as part of the famed Guji zone, where legendary coffees are born year after year. It represents one of the highest regions of Ethiopia grounded with fertile clay soils and systemic waterfall for perfect farming conditions.
FULLY EQUIPPED
To build upon Layo Taraga’s previous successes, brand spanking new equipment has been financed to keep the farms impeccable track record. This includes a new coffee pulping machine, fermentation tanks and storage sheds. Together they’re used to pulp the coffee cherries, ferment them for 8-12 hours underwater and dry in beds for 10-14 days to reduce moisture loss by 11%. All with the goal to bring out the coffees exceptional flavour.
Can you taste it?
Although ‘washed’ in process, fermentation prior to drying the beans brings out the coffees natural acidity with over layering tasting notes of lime, grapefruit and orange. The abundance of citrus flavours are further balanced against florals common to the region, which makes for a tantalizingly fragrant and tropical experience.
Our recommendation
African coffees are known for their brightness and extremely fruity nature, so they are usually preferred as pour over filter or as long black for espresso based drinks. Due to the delicate floral qualities, we recommend trying this one black so that these are preserved, but of course, there are still many who prefer this type of coffee in milk etc, so to each their own!
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.
