AVAILABLE 250G WHOLE BEAN, FILTER, CAFETIERE. 1KG WHOLE BEAN Falling within Brazils famous Cerrado that makes up nearly 23% of the entire country, Daterra are the world’s first grade A rainforest certified farm of any business, and a walk around the trees will reveal a stunning array of birds and wildlife, from toucans and burrowing owls to squirrel monkeys and maned wolves. Over 60% of the land they own is given over to nature reserves. The farm itself is split into many lots, each with a designated agronomist to care for the particular varietal and aspect each lot can define. With over 100 different varietals on their farms, development is tracked and planting paired with appropriate varietals.  Picking occurs typically with 40-60% ripe coffee on the tree, with 5% green, 10% underripe, and the rest tree dried. Each brings its own unique characteristics to a coffee, so a sample is picked, processed and roasted to check taste is as expected before the order is given to pick the specific lot. Sorting is done on a specially adapted wet mill, first with density sorting that removes overripe cherries, then with the drier and natural beans being sorted from the ripes, underripes and greens. Pulped raisins are the slightly drier ripe beans, adding a little more sweetness to the cup, and requiring mechanical pulping rather than the modified waterjet pulping the softer beans receive. They get separated with the tree dried naturals, and first sorted by size to carefully separate each stage. Beans are then briefly dried on the patio before being finished in a Guardiola to ensure precise moisture levels throughout.  Each finished lot is tasted for exact flavour profiles before blending if required for each type. For Santa Colomba this is caramelized sugar, ripe fruits, with a delicate acidity. Once complete, beans are then size, density, and triple colour sorted before packing in to Penta bags ready for shipping.  TASTE: CREAMY PLUM MOUTHFEEL WITH AROMAS OF RIPE PEACH, SWEET NUTTY AND CARAMEL OVERTONES AND A FRUIT FINISH 

	100% REGION: MINA GERAIS, PATROCINIO
	VARIETAL: CATUAI
	ELEVATION: 1000 - 1200 MASL
	PROCESS: PULPED NATURAL/NATURAL

 

The Layo Taraga Cooperative is situated in the Uraga district of Oromia.  Uraga is one of the woredas (Subcity) in the Oromia Region of Ethiopia. Part of the Guji Zone, Uraga is bordered on the south by Odo Shakiso, on the west by the Borena Zone, on the north by the Southern Nations, Nationalities, and Peoples Region, and on the east by Bore. The Oromia Regional State has more than 65% of the country’s total coffee growing land.  Layo Tarage is a member of Oromia Coffee Farmers’ Cooperative Union (OCFCU) which is one of the largest coffee unions in Ethiopia, established on 1st June 1999. OCFU pays 70% of its net profit back to the cooperatives, who in turn pay 70% of these profits to the member farmers. They also provide loans to their members and Layo Teraga have received finance for improvements such as tiled fermentation tanks and storage sheds at the washing station.  Coffee is shade grown on one-hectare plots of land by approx. 500 members. During the harvest members deliver their coffee cherry to the washing station where it is sorted before being depulped. It is then fermented for 8 – 12 hours, where any remaining mucilage is broken down. Afterwards coffee is washed in channels, soaked and dried on African beds for 10 – 14 days until it reaches an 11% moisture content.  TASTE NOTES  PAPAYA, HONEYSUCKLE, WHITE PEACH. 

	REGION: URAGA, GUJI ZONE, OROMIA
	VARIETAL:  VARIOUS HEIRLOOM VARIETALS
	ALTITUDE: 1950 - 2000 MASL
	PROCESS: WASHED
	IMPORTER: DR WAKEFIELD