Landrace - Natural - Layo

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Funky
  20

Tastes Like: Blueberry, Lilac, Mango Origin: Haro Wachu Drying Station, Guji, Ethiopia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Local Landraces, 74110, 74112 Producer: Ture Waji Elevation: 2200-2350 masl Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. The Layo Natural, produced by outgrower farmers around Teraga, Oromia, Ethiopia, is processed at Haro Wachu drying station by Sookoo Coffee, led by Ture Waji, “The King of Guji.” The contributing farms, located at 2200-2350 m.a.s.l., cultivate local varieties 74110 and 74112, selected for productivity and disease resistance. To ensure quality, farmers deliver cherries at night to minimize fermentation. At the station, rigorous sorting removes over- and under-ripe cherries before drying begins on African beds under full sun. Sookoo Coffee follows strict drying protocols, adjusting the layer density based on the desired profile.