Layo Teraga Natural

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.

Process: Farmers deliver cherry to the central washing station, where they are pulped and undergo single fermentation spanning 45 hours. Drying takes 12 days on raised beds.

Tasting notes: Cantaloupe, grapefruit, sage, drying finish.