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[ODD B] KELLOO URAGA - Ethiopia

[ODD B] KELLOO URAGA - Ethiopia

[ODD B] KELLOO URAGA - Ethiopia

€11,95

€16,95

Welcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed and willing to wake you up in the morning.

This is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. <3

Earliest roast date: 04.12.2023

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Complex, with intense florals like violets and floral black tea. Clean and juicy, with flavours of peach lemonade, bergamot, and nectarine. White sugar and candy sweet. Long finish.

 

Origin: Ethiopia
Region: Guji
Producer: Layio Washing Station
Elevation: 1900 - 2000 masl
Variety: Heirloom
Process: Washed

Roasted for: Filter


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We are always on the lookout for new gems, and we think we might have found another one through our partners at Nordic Approach.

The Layio washing station was founded in 2018 and is located in Guji (Uraga). The station sits on a small hill at an altitude of 1900 - 2000 masl with good sunlight exposure and cold winds hitting the slope.

The average farm size where these coffees are produced is 0.5 - 2 hectares, with good, semi-forest and garden type of vegetation.
There are approximately 1800 - 2400 trees planted per hectare, with each tree estimated to produce around 3 kg of cherry.

Cherries are collected manually, and hand sorted later. The skin and fruit pulp are removed before the machine grades the parchment in water. These cherries are sorted as 1st or 2nd grade, depending on their density.

The coffee is then wet-fermented for 24 to 72 hours, depending on the weather, and then washed in channels and graded in water by density.

The ones with lower density (lower quality) will float and are removed, leaving only the denser, and therefore higher quality beans. After fermentation, soaking takes place for 6 hours.

The coffee is then carefully piled up in layers which are 2 cm in height and dried over a 13-day period, followed by hand sorting for 2-4 hours.

After drying, the coffees are packed in jute bags and stored in the local warehouse onsite, separated by process and grade.
Lot sizes can vary from 100 – 300 bags.
This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved.

The coffee will sit in parchment in a warehouse in Addis. Samples are thoroughly collected and graded, and water activity and humidity are measured.

When a specific lot is selected for purchase, it is dried milled, graded and bagged.

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