Layo Taraga Washing Station was founded in the year 2000, and serves 500 smallholder farms, each of whom owns about 1/2 hectare of land in the area around Haro Wachu town in the Uraga District. The cherry is sorted after delivery before being depulped and fermented underwater for 48–72 hours. Then the coffee is washed, and gets another soak that lasts 8–16 hours before being dried on raised beds for 9–12 days, on average.

This coffee is for people who like the taste of cola, caramel, and citrus.

Region Guji
Altitude 1,500 masl
Varietal Bourbon
Process Washed
Roast Medium (City)
Tasting Notes Lime, Cola, Caramel

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