The Layo Taraga Cooperative is located in the Uraga district of Oromia, in the Guji zone, Ethiopia. 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 ms, 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.
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 de-pulped. The coffee is then fermented for between 8-12 hours, where the remaining mucilage is broken down by bacteria. 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.
I have notes of Mandarin, Apricot and peach
|Balance - 7||
Aroma - 9
|Aftertaste- 8||Flavour - 8||Acidity - 8|