Origin: Ethiopian
Process: Washed
Roast: Light to Medium
Jimma, located to the north of the renowned Yirgacheffe, is a key coffee-growing area in Ethiopia. Coffee from this region is commonly referred to as "Limu" and is typically processed using the washed method. Unlike the lighter-bodied Yirgacheffe and Sidamo coffees, which often have notes of black tea, Jimma coffees stand out for their richer mouthfeel and vibrant acidity.
The Telila Washing Station, located in the Yukro Community, is owned by coffee exporter Mike Mamo. In 2019, Mike decided to purchase the washing station and has since worked hard to improve its operations and practices. This is the first time we've had the opportunity to taste coffee from this mill, and if the quality is already this impressive, we’re eager to see what’s ahead!
Like most washing stations in Ethiopia, Telila sources coffee cherries from local smallholder farmers. However, what sets Mike’s approach apart is his focus on sorting and separating the cherries to keep different lots distinct. This particular lot, named after the nearby Yukro village, was processed in a single day, reflecting the care and precision Mike puts into every batch.
Flavour Notes: Peach, Chamomile, White Sugar
We roast the Yukro to a light-medium level that really showcases its complexity and sweetness. To maximise sweetness we recommend letting the coffee rest for at least 14 days after roasting.
