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Complete your coffee corner:

Ethiopia

Telila

Delicate oolong and crisp citrus

A washed lot composed of cherries collected from the village of Yukro and processed at the Telila station, in the Limu region of Ethiopia.

Crisp florals and a delicate oolong tea character are highlighted by crisp citrus, a perfect illustration of the character of washed Ethiopian lots.

  • Producer
    Yukro Farmers
  • Coffee expression
    A floral & balanced coffee
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Regular price
$18.00

incl. vat/tax

Sale price
$18.00

incl. vat/tax

Regular price
$18.00
Sold out
Unit price
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Mike Mamo took over the running of the Telila washing station in 2019.

Limu

Telila

Mike Mamo has only been running the Telila washing station since 2019, encouraged by the liberalisation of the Ethiopian coffee industry in 2017. The opening of regulations allowed much smaller lots to be exported, and more traceability to be maintained, allowing the building of relationships down to the farm level. Mike, an Ethiopian American born and raised in Addis, has recently taken over the milling and exporting company his father started 65 years ago.

Telila separates lots by day, and by the village where the cherry was collected.

Mike’s lifetime of experience in the industry meant that he saw the opportunity to create greater value for roasters and producers alike. The Telila mill, located in the Limu region, processes coffees separated into day lots from small villages surrounding the mill, aiding in traceability and quality control. They also work with several larger farms, who produce enough coffee to export as a single lot. We have tasted several delicious coffees from the Telila mill, but this lot comprised of cherries from the village of Yukro, was a highlight for us. Crisp florals and a delicate oolong tea character are highlighted by crisp citrus, a perfect illustration of the character of washed Ethiopian lots.

The conditions and coffee growing culture in Ethiopia leads to some of the highest quality raw material in the coffee belt.

Coffee growing in Ethiopia

The Ethiopian forrests

In Ethiopia, coffee still grows semi-wild, and in some cases completely wild. Apart from some regions of neighbouring South Sudan, Ethiopia is the only country in which coffee is found growing in this way, due to its status as the genetic birthplace of arabica coffee. This means in many regions, small producers still harvest cherries from wild coffee trees growing in high altitude humid forests, especially around Ethiopia’s famous Great Rift Valley.

There are three categories of forest coffee growing in Ethiopia, Forest Coffee (FC), Semi-Forest Coffee (SFC), and Forest Garden Coffee (FGC), with each having an increasing amount of intervention from coffee producers. Forest coffee makes up a total of approximately 60% of Ethiopia’s yearly output, so this is a hugely important method of production, and part of what makes Ethiopian coffee so unique.

The crisp florals and delicate citrus tea notes here are typical of washed Ethiopian lots.

Heirloom

Throughout all of these systems, a much higher level of biodiversity is maintained than in modern coffee production in most of the rest of the world. This is partly due to the forest system, and partly down to the genetic diversity of the coffee plants themselves. There are thousands of so far uncategorised ‘heirloom’ varieties growing in Ethiopia; all descended from wild cross pollination between species derived from the original Arabica trees. This biodiversity leads to hardier coffee plants, which don’t need to be artificially fertilised. This means that 95% of coffee production in Ethiopia is organic, although most small farmers and mills can’t afford to pay for certification, so can’t label their coffee as such. The absence of monoculture in the Ethiopian coffee lands also means plants are much less susceptible to the decimating effects of diseases such as leaf rust that have ripped through other producing countries.

Technical Data

  • Producer

    Yukro Farmers
  • Region

    Limu
  • Altitude

    2000 masl
  • Varietal

    Heirloom
  • Process

    Washed
  • Harvest

    Januar 2022

Washed Process

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade.

The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavour that developed in the cell structure of the seed prior to processing.


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152 2nd Ave

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Thailand

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Mon - Fri: 08:00 - 17:00

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Sharjah

United Arab Emirates

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Marguerite Vibys Pl. 1

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Marguerite Vibys Pl. 1

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Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

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