Landrace
Natural
Layo

Tastes Like: Blueberry, Lilac, Mango

Origin: Haro Wachu Drying Station, Guji, Ethiopia

Variety: Local Landraces, 74110, 74112

Producer: Ture Waji

Elevation: 2200-2350 masl

Process:  Natural

Farm and Producer

The Layo Natural, produced by outgrower farmers around Teraga, Oromia, Ethiopia, is processed at Haro Wachu drying station by Sookoo Coffee, led by Ture Waji, “The King of Guji.” The contributing farms, located at 2200-2350 m.a.s.l., cultivate local varieties 74110 and 74112, selected for productivity and disease resistance.

Variety

Local landraces refers to a diverse group of locally maintained coffee plants rather than one uniform variety. Alongside these, the lot includes 74110 and 74112, selections developed through Ethiopia's Jimma Agricultural Research Center for adaptation, productivity, and coffee berry disease resistance. Their names identify breeding selections rather than fixed flavor profiles.

Processing

To ensure quality, farmers deliver cherries at night to minimize fermentation. At the station, rigorous sorting removes over- and under-ripe cherries before drying begins on African beds under full sun. Sookoo Coffee follows strict drying protocols, adjusting the layer density based on the desired profile.