Layo Teraga produced one of our favorite coffees from Ethiopia four years ago. We have waited year after year for an experience that matches that one magical season. This year they managed to produce it once again. In the cup we find bright lemonade, hibiscus florality, and peach juice.
Harvested at peak ripeness. Hand sorted, then floated to further remove defects. Depulped. Wet fermented for 48-72 hours. Soaked in clean water for five hours. Dried on raised beds until moisture content reaches 10.5%.