Layo Teraga (Natural) - Ethiopia
Layo Teraga (Natural) - Ethiopia
Layo Teraga (Natural) - Ethiopia
Layo Teraga (Natural) - Ethiopia
Layo Teraga (Natural) - Ethiopia
Layo Teraga (Natural) - Ethiopia
Layo Teraga (Natural) - Ethiopia
Layo Teraga (Natural) - Ethiopia
Layo Teraga (Natural) - Ethiopia
Layo Teraga (Natural) - Ethiopia

Layo Teraga (Natural) - Ethiopia

$22.00 Save $-22.00

---
Black berries, raisin toast and cashews


Washing Station: Layo Teraga
Country: Ethiopia
Woreda: Uraga
Zone: Guji
Elevation: 2200 masl
Varieties: Local Landraces
Processing: Natural
Sourced Through: Ally Coffee

---

This coffee was produced by smallholder producers living in the Layo Teraga kebele (town or village) of the Uraga woreda (administrative district) in Ethiopia’s Guji zone. Ripe cherries were delivered by more than 700 producers to the Layo Teraga washing station. The station is owned by Yohanis Tefera, and is a vertically integrated partner of SNAP Specialty Coffee.
Local farmers grow landrace and locally selected varieties. Cherries are manually harvested before being delivered to the washing station. This lot underwent traditional Natural processing.

This coffee was sourced from SNAP Specialty Coffee. SNAP was established in 2008 by Negusse Debela in Ethiopia’s capital, Addis Ababa. The company operates three washing stations in the Gedeo zone, and are partnered with additional washing stations in Guji and West Arsi. 
Guji is a zone in the Oromia Region of southern Ethiopia. Most residents of this region are Oromo and speak the Oromo language, which is entirely different from Ethiopia’s main language of Amharic. Like many of the country’s coffee growing regions, the culture of the Guji Zone varies from woreda to woreda and speaks to the diversity of people who cultivate coffee. More small washing stations are being built in Guji to respond to the demand for improvements in processing to fully capture the range of attributes found in Ethiopian coffee. The Zone’s principal fresh water source is the Ganale Dorya river, which also acts as the boundary line with the neighboring Bale zone to the east.

To the west, Guji borders the southern Gedeb woreda of the Gedeo Zone in the neighboring Southern Nations, Nationalities, and People’s Region, part of the Yirgacheffe coffee growing area.


---

Customer Reviews

Based on 1 review Write a review

You may also like

Sold Out
Arbegona Rumudamo (Natural) - Ethiopia
from $25.00
Sold Out
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
from $25.00
Sold Out
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
$34.00
Sold Out
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
$33.00 from $28.00

Arbegona Rumudamo (Natural) - Ethiopia

$25.00 Save $-25.00
Arbegona Rumudamo (Natural) - Ethiopia
Arbegona Rumudamo (Natural) - Ethiopia
Arbegona Rumudamo (Natural) - Ethiopia
Arbegona Rumudamo (Natural) - Ethiopia
Arbegona Rumudamo (Natural) - Ethiopia
Arbegona Rumudamo (Natural) - Ethiopia
Arbegona Rumudamo (Natural) - Ethiopia
Arbegona Rumudamo (Natural) - Ethiopia
Arbegona Rumudamo (Natural) - Ethiopia
Arbegona Rumudamo (Natural) - Ethiopia
Arbegona Rumudamo (Natural) - Ethiopia
Arbegona Rumudamo (Natural) - Ethiopia

Temporarily out of stock

 

Strawberry. Milk Chocolate. Nougat.

Country: Ethiopia
Region: Arbegona Rumudamo Kebele, Sidama
Elevation: 1,920 - 2,330 masl
Varieties: 74112
Processing: Natural
Sourced Through: CobeansANZ


---

ABOUT DAYE BENSA

Daye Bensa was founded in 2006 by brothers Assefa Dukamo and Manda Dukamo in the city of Daye, located in Ethiopia’s Sidama region. Starting as a small trading company, they began producing and exporting coffee in response to the rising market demand for high-quality Sidama coffee.

The company expanded significantly over the years, and in 2019 they established a state-of-the-art wet mill in Shantawene. They also built a dry mill in Daye City and operate the Ato Dukamo Washing Station, commonly referred to as the Ato Dukamo Station.

Under the leadership of Assefa Dukamo, Daye Bensa joined the GIZ Private Sector Development Project, the Rainforest Alliance (RFA), and the Fairtrade certification program, and it has continued to grow as a company with global recognition. A major turning point came in 2012 when Assefa Dukamo opened a new farm in Shantawene—rooted in the local community—and began producing coffee with a focus on sustainability.

Today, Daye Bensa works with over 2,000 smallholder farmers, and the number continues to grow. Their coffee, known for its quality and consistency, has earned a strong international reputation. In 1996, the company expanded into the export business and was officially incorporated as Daye Bensa Coffee Export PLC.

ABOUT RUMUDAMO STATION

Rumudamo Station is located in the Rumudamo area near the city of Bensa within the Sidama region. With an elevation of about 2,200 meters, this region is known for producing exceptional washed coffees. More than 746 farmers deliver coffee cherries to this station every year, and the station boasts a large processing capacity with 600 drying beds and 24 soaking tanks.

Rumudamo gained international recognition when a producer from the station placed third in the 2020 COE (Cup of Excellence) competition with a score of 90.04 points. In 2024, coffee produced here also received a high score in the Taste of Harvest (TOH) competition, achieving 2nd place among washed coffees.

---

Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]

$25.00 Save $-25.00
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]

Toffee Apple. Pecan

OMNI roast, designed to perform beautifully both as espresso and as filter.


Farm: Granja Paraíso 92
Producer: Wilton Benitez
Country: Colombia
Region: Piendamo, Cauca
Elevation: 1,700 ~ 2,100 masl
Variety: Red Bourbon
Processing: Washed
Sourced Through: Far More

---

Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees.

The processes applied to the different coffees start from a strict selection, sterilisation and characterisation of the cherry. Next is the first phase of controlled anaerobic fermentation, where a specific microorganism is added for each process. After that, the coffee is pulped and subjected to a second fermentation phase which is followed by a bean sealing process that is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.

---

Magnum Sidra (Natural Mosto Anaerobic) - Colombia

$34.00 Save $-34.00
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Passionfruit liqueur. Dried mango Blood orange.

Farm: El Vergel State
Country: Colombia
Region: Tolima
Elevation: 1,450 masl
Varieties: Borbon Sidra
Processing: Natural Mosto Anaerobic
Sourced Through: Forest Coffee

---

HISTORY

Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.

PROCESS DESCRIPTION

Introducing the new "mosto processed coffee", a delightful fusion of innovation and flavor. The coffee undergoes an extensive 72-hour anaerobic fermentation in plastic tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick. Our two-step drying process involves mechanical drying in a silo for 2 to 4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of sun exposure. The beans then undergo a 30-day stabilization in GrainPro bags before the final milling.

What are lixiviates or mosto?

Lixiviates, or mosto, are by-products generated during the coffee fermentation process. These liquids contain microbial populations, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps reduce time and enhances the coffee, contributing to greater complexity and highlighting its flavors.

How do we get lixiviates?

Lixiviates are produced during the fermentation of coffee cherries, where the coffee undergoes dehydration, resulting in the generation of a liquid by-product. This by-product contains a higher concentration of microorganisms that develop flavors during fermentation.

How do we use lixiviates?

The liquid is collected at the end of the fermentation process and stored in a refrigerator at 3°C for up to 24 hours. To use it in other fermentation processes, we add water and sugar, allowing the mosto (lixiviates) to continue growing.

Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)

$33.00 $28.00 Save $5.00
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)

Peaches n Cream. Almond. Golden Syrup.

Farm: Granja Paraíso 92
Producer: Wilton Benitez
Country: Colombia
Region: Piendamo, Cauca
Elevation: 1,700 ~ 2,100 masl
Variety: Colombia
Processing: Thermal Shock Washed
Sourced Through: Far More

---

N.B. Regarding the discount: unfortunately the vacuum packaging on this lot was compromised and by the time we came around to releasing it the green had started to show some signs of fading/age. It's still a lovely coffee expressing good varietal and processing typicity, not an accurate representation however of what it could have otherwise been.

Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees.

The processes applied to the different coffees start from a strict selection, sterilisation and characterisation of the cherry. Next is the first phase of controlled anaerobic fermentation, where a specific microorganism is added for each process. After that, the coffee is pulped and subjected to a second fermentation phase which is followed by a bean sealing process that is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.

---

Biya Faris (Natural) - Ethiopia

$21.00 Save $-21.00
Biya Faris (Natural) - Ethiopia
Biya Faris (Natural) - Ethiopia
Biya Faris (Natural) - Ethiopia
Biya Faris (Natural) - Ethiopia
Biya Faris (Natural) - Ethiopia
Biya Faris (Natural) - Ethiopia
Biya Faris (Natural) - Ethiopia
Biya Faris (Natural) - Ethiopia
Biya Faris (Natural) - Ethiopia
Biya Faris (Natural) - Ethiopia
Blueberry. Milk Chocolate. Plum.

OMNI roast, designed to perform beautifully both as espresso and as filter.

Country: Ethiopia
Region: Bashasha Kebele, Jimma
Elevation: 2,000 ~ 2,200 masl
Variety: JARC 74110, 74140
Processing: Natural
Producer: Biya Faris
Sourced Through: Osito

---

We have been consistently impressed by Biya Faris' coffees over the past six harvest seasons. Biya is part of the Tokuma Group, the same producer group to which our long-time Osito producing partner Mensur Abahika belongs.

Biya's farm spans 10.5 hectares and is located in the Bashasha Kebele of Jimma. His coffees are cultivated at an impressive altitude of 2,000–2,200 masl and dried on raised beds for a period of 18–21 days.

While we have been fortunate to sample Biya's lots for some time, it was only last two years ago that we gained the purchasing power to invest meaningfully in more single producers in the west of Ethiopia.

With the growing demand that Osito has experienced in recent years, we are delighted to direct much of that demand towards the Tokuma group. This aligns with our goal of deepening our relationships with current producing partners, rather than expanding broadly.

For the third consecutive year, we have the privilege of showcasing Biya's coffee, which serves as an outstanding example of the exceptional quality found in clean naturals from this area of Ethiopia.

Once again, we are delighted to partner with Biya, who consistently delivers delicious coffees.

Back to Past Coffees