Description
Yirgacheffe Mora Layo Grade 1 Natural Process
***New Product Line ****
REGION: Yirgacheffe, Gedeo, Choriso
ALTITUDE: > 2,300 meters above sea level Red Volcanic Soil
VARIETAL:Dega and Kurume
COFFEE GRADE: Gr. 1
PROCESSING: Natural
Washing Station:Harobedame
high scoring coffee:
Cup Profile
full body with notes of fruit toast, dark chocolate, syrupy body
This Mora Layo lot showcases the peak of high-altitude Ethiopian coffee, grown in the Choriso district of Yirgacheffe in the wider Gedeo zone and processed at the Haroberdame washing station.
These coffees deliver remarkable depth and complexity, driven by elevation, terroir, and careful processing.
The high altitude slows cherry maturation, boosting sugar and acid development and resulting in a more complex cup.
The coffee is handpicked by 257 smallholder farmers who manage very small semi-forested plots (0.375–0.75 hectares), intercropped with enset (false banana) and legumes to enrich soil biodiversity and provide shade.
Farms are planted with a mix of two heirloom varieties, Dega and Kurume.
For processing, the cherries undergo a traditional natural method: after strict selection, they are sun-dried on raised African beds for over 20 days, turned frequently to ensure even drying.
This careful slow, controlled drying on raised beds is essential in building the classic flavor profile of this coffees.
