Ethiopia Telila Espresso

Tasting notes: Sugary and aromatic, mandarin, boysenberry.

Coffee breakdown:
Origin: Agaro, Ethiopia
Variety: Heirloom
Process: Washed
Producer: Women's producer group
Altitude: 2000 m

This particular lot was produced by the local women coffee farmers from the Agaro town in the Jimma Zone. ‘Telila’ is the beautiful washing station on the main road of Agaro which connects ‘The Ethiopian Coffee Institute’’s Agaro testing site with the main Agaro town and its surrounding coffee producers. The local river provides water for coffee processing as the coffee is briefly fermented in controlled soaking tanks for 24 hours. The next stage is to fully wash the coffee with clean water and dry it on traditional raised bamboo beds in the full sun for around 15 days. The soft clay soils of Agaro impart a vibrant aromatic lift in the cup and we believe this is a brilliant example of how sparkling washed Ethiopian coffees can be. A wonderfully timeless expression of the heirloom varieties grown in the Jimma region.