Telila, Ethiopia

The drying of this coffee is incredibly meticulous. Here at the Telila washing station, the lots are separated by kebele upon arrival which is a pretty unheard of practice in typical Ethiopian coffee. 

Honey processed, the coffee is pulped and fermented in tanks overnight before being spread and dried out for 18-20 days. With the immense skill and diligence of the producers, the resulting cup profiles from Telila are crystal clear.

A deliciously complex coffee with a sugary sweet base reminiscent of dried apricots, a citrus acidity and black tea mouthfeel. Like an iced tea in filter, or apricots and cream in milk, these beans present a whole new character in different brew methods.