Kecho Anderacha Espresso

This coffee comes from the Telila washing station, located in the Kecho Anderacha township of Jimma, Ethiopia.

This selection is produced by Mike Mamo, the owner and manager of Telila, who buys coffee cherries from smallholder farmers around the washing station.

The washing station pays specific attention to separating lots according to where the coffee cherries were grown, and selling each lot under its geographical designation. This particular lot features fruit from the Kecho Anderacha area.

Most of the cherries processed at Telila are Serto 74112 or Gibirinna 74110 variety, both developed by the Jimma Agricultural Research Center (JARC) in the 1970’s for their resistance to disease.

While Telila utilises a range of processing methods for the coffee it produces, this particular selection is a traditional washed process lot. After pulping, washing, and grading, the parchment coffee is dried on raised beds.

This espresso is both intensely sweet and quite bright, offering a juicy, syrupy, and refreshing cup profile. Flavours of blood orange and red apple are complemented by elderflower and vanilla.

Region: Jimma
Country: Ethiopia
Varity: JARC 74112
Processing: Washed