Ethiopia | Natural
Ethiopia - Layo Teraga | Natural
Ethiopia - Layo Teraga | Natural
STRAWBERRY ~ CHERRY ~ FRUIT CAKE
With a looooong lingering finish, this sticky, jammy Ethio is packed with sweet red fruit notes of strawberry, cherry and rich fruit cake.
This is a super sweet coffee with a thick syrupy body.
Fantastic on pourover, or great as an espresso base.
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Facts & Stats
Facts & Stats
Process: Natural
Elevation: 2250
Varietals: 74110
Region: Guji Zone
Community Name: Layo Toraga Coffee Producers Cooperative



The Producer
Founded in 1976, the Layo Teraga cooperative provides market access for its smallholder members that would otherwise not have existed in Guji, where prices for coffee have historically been lower than neighboring Gedeo or Sidama zones because of this lack of market access. Located in northern Uraga in the Guji zone, the 1841 smallholder members of the cooperative grow coffee in gardens around their homes in semi-forested environments at staggeringly high elevations of 2342 MASL.
Brew Guides for Ethiopia - Layo Teraga
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Pourover
Coffee: 14g
Grind Size: Towards the finer end of your normal pourover range.
Pours:
1. Bloom 50g
2. at 30s, 2nd bloom of 50g
3. when fully drained (around 1:25), pour 70g to 170g total
4. when fully drained (should be around 2:30ish), final 70g pour to 220g total.
Total water: 220g
Total Brew Time: ~ 3:30
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Aeropress
Coffee: 14g
Grind Size: Medium. (we're grinding at 45 on a DF64 with nice results)
Water: 200g
Ratio: 1:14
Brew Time: 2:00
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Espresso
Coffee: 20g
Grind Size: Fine! We're on around 2.5 on a DF64
Water: 50g
Brew Time: 25s - 30s
This natural has lots of thick sweetness and pulls a great shot. If you're into more modern and lively espresso, this one's for you!
Questions about this coffee?
If you've got questions about this coffee or just want to chat, drop us a line and say hi!