ETHIOPIA GUJI: LAYO TARAGA
Growers: Various smallholders delivering to Layo Taraga Washing Sation
Region: Haro Wachu, Uraga, Guji
Altitude: 1950-2000 masl
Harvest: November - February
The Cup: Very sweet with juicy fruit acidity and a creamy mouthfeel; lots of floral flavors with lemon, grape, caramel, cane sugar, and citrus fruits.
Founded in 2000, the Layo Taraga Washing Station serves 500 smallholder farmers near the town of Haro Wachu in the Guji zone in south-central Ethiopia. Coffee cherries delivered to Layo Taraga are sorted before being depulped. After depulping the coffee is fermented underwater for 48-72 hours. The Coffee is then washed and soaked for another 8-16 hours. Next, it is laid out on raised beds to dry for nine to twelve days.