Notes from our Green Buyer

We’ve worked with Crop-to-Cup for Ethiopian coffees for more than a decade, and we’ve met some of the best coffee growers in the world in Ethiopia.  The Layo Teraga Cooperative is in the famed Guji zone of Oromia.  The co-op has over 1800 smallholder members with coffees growing between 1900-2300 MASL which means slow development of the fruit and brightness and complexity in the cup. And this means you’re going to love this offering from coffee’s motherland!

Notes from our Roaster

Among the other regional flavor profiles, the bar is set pretty high for Ethiopian coffees. Ethiopia as a producing country has one of the more established flavor profiles. Simply put, you know what you’re getting into when drinking one: something loud, intensely sweet and fruit-forward. When all are high-scoring and impressive, the challenge becomes finding the brilliant and truly complex coffees. This washed-processed lot from the Layo Teraga Cooperative is a shining example of one that stands out among the best. It’s a unique coffee that starts with a tropical acidity, like pineapple, and finishes with an almost candy-coating mouthfeel, like a marshmallow. Enjoy! Coffees as complex as this are fun to experiment with when brewing. Try changing up your brewing recipe or brew method to draw out different flavor profiles!