ETHIOPIA - Laayyoo

ETHIOPIA - Laayyoo

Vendor
Spokesman Coffee
Regular price
$18.00
Sale price
$18.00
Regular price
Sold out
Unit price
per 

Ethiopia Laayyoo "Double Layer"

2,100 to 2,360 MASL / Sun-dried Natural / Landrace (74110 & 74112)

The Laayyoo 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:
  • Single-Layer Drying: A thin layer (max. 4cm) is spread on the beds, rotated six times daily to reduce fermentation risks. This method, aligned with Ture’s signature clean-drying approach, results in Laayyoo’s silky mouthfeel, vibrant acidity, and juicy fruit notes.
  • Double-Layer Drying: At the request of The Coffee Quest Ethiopia Buyers, Michiel and Stephen, a thicker layer (max. 8cm) was used to enhance winey notes. While this slows drying and increases on-bed fermentation—raising the risk of mold—Ture’s team expertly managed the process. The result? A bolder Laayyoo with intensified winey complexity alongside its signature silky texture and bright fruit character.
Both methods maintain a drying period of 21-28 days to develop optimal flavors, reinforcing Sookoo Coffee’s commitment to quality and precision

Notes: Blackberry, Peach, Rose, Chocolate Cheese Cake

 

*We roast coffee every Tuesday & Friday. We’ll ship you the freshest coffee available which may result in a delay before your order is fulfilled.