Sidamo is famous for its clean and unique washed coffees and “high quality” sundried with genuine and unique red berry flavors. The Sidama zone covers a large area with very different areas and growing conditions. The coffees can be truly unique and have proven to be characteristic in flavors. The variety is called Sidamo type. Organic fertilizer is common, pruning less common.

This coffee is from the cooperative Layo Tiraga. It is sold and marketed by the Oromia Cooperative Union. They are also responsible for the dry milling, sorting and bagging before export. They have a new mill that are considered one of the best and most modern mills in Ethiopia. The coffee cherries are bought in the local surroundings and are brought in from more than 2000 meters above sea level. They have several collection centers in the local areas. The cherries are from small family plots of both recently planted trees of improved varietals and traditional old varieties.

Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A 4 disc Aagaarde pulper removes the skin and pulp. The coffees are then, separated by density, fermented under water for 24-36 hours, dependent on the weather conditions. It’s then again graded in washing channels in to two grades based on density. After washing it is then soaked under clean water in tanks for 12-24 hours.

Sun dried 10 - 15 days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night.

They have invested in waste water ponds with water treatment. They are also constantly sorting parchment on the drying tables. The flavor of this coffee seems to be very distinct and recognizable. Very often mistaken for being a high grown and complex Yirgacheffe.

Coffee Layo Tiraga
Producer 850 smallholders
Cooperative Layo Tiraga
Variety Heirloom
Process Washed and sundried on African drying beds
Altitude 2100 m
Region Guji, Sidamo
Country Ethiopia
Harvest December 2015

Cupping Notes

Lavender, peach, blackberry, black tea