This day-lot selection of coffee delivered to Telila CWS by farmers from the Yukro community in Gera, Jimma is exceptionally clean and delightfully bright. It shows articulate notes of yuzu and melon layered over impressions of stewed stone fruit and delicate florals.
Order by Monday noon for Wednesday local delivery/shipment or Wednesday noon for Saturday local delivery/ shipment.
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Producer Telila Washing Station, Yukro Community
Region Woreda Gera, Jimma
Varieties JARC 74112
Altitude 2000 masl
Telila CWS is a new washing station, with this being only their second year of production. The station is located in the Yukro kebele, in Kecho Anderacha, Jimma. The station is owned and operated by Mike Mamo of Addis Exporter. Telila’s lots are unique in Ethiopia in two different ways; first, each lot is built with cherry delivered on a single day - a fairly rare occurrence in Ethiopia. Secondly, the parchment coffee is stored in sealed bags, which is in fact, a first for Ethiopia that required government approval. This innovative step is indicative of the meticulous quality control measures put in place by Mike and his team.
Jimma is located in Southwestern Ethiopia, just north of the world-famous Yirgacheffe region. Jimma is home to the Jimma Agricultural Research Centre (JARC), the organization which has been responsible for much of the work done in Ethiopia to identify and propagate disease resistant varieties across the country. Traditionally, coffee from Jimma has been referred to as Limmu and categorized by the ECX as either Limmu A or Illuababora B, depending on where in the region they originate from. Since Telila is located in Woreda Gera, its coffees would be considered Limmu A.
74112 is one of six selections that were approved for release in 1974 as part of a CBD-resistance (Coffee Berry Disease) selection program. During the 1970's, researchers from the Jimma Agricultural Research Centre searched the forests in the Illuababora zone for CBD-resistant mother trees. Today 74112 has been widely distributed across most growing regions in the country.
After the outer cherry is removed using a five disc pulper, the coffee is wet fermented overnight before the final wash in long channels. Next, the coffee is transferred to raised beds for upwards of 14 days of drying.