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
Wilton Benitez (Red Bourbon) - Colombia [Omni Roast]
from $25.00
Sale
Quick View
Wilton Benitez (Thermal Shock Washed) - Colombia (Limited Release)
$33.00 from $28.00
Quick View
Ngurueri (Washed) - Kenya
from $25.00
Sold Out
Wilton Benitez Decaf (Red Bourbon) - Colombia
from $25.00

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.

---

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.

---

Ngurueri (Washed) - Kenya

$25.00 Save $-25.00
Ngurueri (Washed) - Kenya
Ngurueri (Washed) - Kenya
Ngurueri (Washed) - Kenya
Ngurueri (Washed) - Kenya
Ngurueri (Washed) - Kenya
Ngurueri (Washed) - Kenya
Ngurueri (Washed) - Kenya
Ngurueri (Washed) - Kenya
 Candied lemon. Black tea. Sugar cane

Farm: Ngurueru
Country: Kenya
Region: Embu
Elevation: 1,760 masl
Varieties: Batian, SL28, SL34, Ruiru 11
Processing: Washed
Sourced Through: Cafe Imports Australia

---

Ngurueri

Ngurueri was built in late 1968 and lies 1760m above sea level on the expansive slopes of Mt Kenya region. Ngurueri now has almost 1,500 smallholder farmers and is one of four washing stations that form the Murue Farmer’s Cooperative Society among Kavuturi, Gituara, and Kianyangi. It is located in a strategic position within the main coffee growing zone. 

Ngurueri Factory is situated in the most picturesque landscape overviewing the valley where Mount Kenya National Park begins in Embu County. It’s about 18 kilometers from the mountain itself. At 140 km north of Nairobi, you will find the factory sandwiched between the elegant Mt. Kenya and the Aberdare ranges, putting it at a vantage point of better production. The area is dressed with red-volcanic soil that infuses it with all the mineral and organic goodness necessary for optimum production. It experiences an annual rainfall of 1,100mm at 1,760m above sea level. In addition, it enjoys cool temperatures of 12-26°C.

PROCESSING

Accordingly, processing at the Ngurueri Wet Mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any under-ripe or damaged cherries will not be accepted by the ‘Cherry Clerk’ – one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold).

After being weighed and logged, the weight of the delivery and the farmer’s identification are recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where they will ferment for between 12 to 48 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded. The coffee will then either be delivered to dry on the factory’s raised drying beds or will be soaked under circulating water for up to 24 hours, depending on if there is room on the factory’s beds (during the peak of the season, there is often a backlog).  The coffee will dry here slowly over the course of 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day.

Coffee farming in Embu goes back far into Kenya’s colonial past, but many members of the Cooperative still rely on additional economic and agricultural activities for their livelihoods. In addition to producing coffee, most farmers in the area also grow tea, maize, and legumes for sale at local markets and for their own tables.

Some of the issues that farmers face are low production due to pests and diseases and the relatively high cost of inputs compared to income from coffee. Many cannot afford to plant disease-resistant varieties and face being priced out of the market as their yields diminish. The cooperative has undertaken actions to increase yields and improve its members' livelihoods. By paying the producers some of the highest returns for their coffee this objective can be achieved.

---

Wilton Benitez Decaf (Red Bourbon) - Colombia

$25.00 Save $-25.00
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia
Wilton Benitez Decaf (Red Bourbon) - Colombia

Lemongrass, Passion Fruit, Brown Sugar


Farm: Granja Paraíso 92
Producer: Wilton Benitez
Country: Colombia
Region: Piendamo, Cauca
Elevation: 1,950 masl
Variety: Red Bourbon
Processing: Washed (Decaffeinated)
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.

---

Aceh Gayo (Wet-Hulled) - Sumatra

$25.00 Save $0.00
Aceh Gayo (Wet-Hulled) - Sumatra
Aceh Gayo (Wet-Hulled) - Sumatra
Aceh Gayo (Wet-Hulled) - Sumatra
Aceh Gayo (Wet-Hulled) - Sumatra
Aceh Gayo (Wet-Hulled) - Sumatra
Aceh Gayo (Wet-Hulled) - Sumatra
Aceh Gayo (Wet-Hulled) - Sumatra
Aceh Gayo (Wet-Hulled) - Sumatra
Aceh Gayo (Wet-Hulled) - Sumatra
Aceh Gayo (Wet-Hulled) - Sumatra
Nougat, Orange, Red Wine

Farm: Armiyadi
Country: Indonesia
Region: Aceh, Sumatra
Elevation: 1650 masl
Varietals: Ateng, Bor Bor, Catimor, and Timor
Processing: Wet-Hulled
Sourced Through: Cafe Imports

---

Wet-Hulled : There are many variations on the details of Wet-Hulled process based on the particular mill, but the basic principles of the process remain fairly constant: In Sumatra, the coffee is picked and depulped, then it is traditionally sold to a collector or broker, who will sell it to a mill. After it's purchased by the mill, it will be washed and pre-dried for 8–12 hours or until it reaches roughly 35% moisture content, at which point it is hulled. It is then fully dried without its parchment until it reaches a state that is appropriate for export, 10–12% moisture.

 

Armiyadi

Armiyadi is in its third generation of cultivating Gayo coffee. It was first run by the owner's grandfather and second by his father. This 3-hectare farm has about 4,000 coffee plants per hectare. The farm uses a unique hedge planting system instead of the traditional system to maximize the number of trees per hectare. This allows for the high number of coffee trees per hectare and helps to increase overall coffee production. Sufficient shade is mandatory for the farm, and to maintain soil fertility, they use goat and cow manure fermented with coffee skin waste. The farm is also home to Lamtoro, banana, orange, avocado, and jackfruit trees among others.

After picking the cherry is pulped and allowed to ferment for 12 hours. Then it is washed four times and dried until the moisture content reaches 35%. From there it is hulled and left to dry again to reach 12% moisture. Lastly, it is sorted.

This farm has become a place of learning. They provide coffee education on the farm and share educational content via Instagram. Because their planting system is new and innovative, many farmers are also starting to follow this fence planting method. The owner hopes that the farm will be able to produce 2-4 tons of green beans per year so it can improve the welfare of the coffee farmers and encourage the younger generation to want to start coffee farming again.

---



Back to Past Coffees