Welcome to the heart of Ethiopian coffee tradition! This exceptional coffee comes from the Telila washing station in the Jimma region, where traditional processing methods meet modern care for every single bean. Thanks to the JARC 74112 cultivar and precise washed processing (Ethyl Acetate method), each cup delights with notes of nectarine, honey, and cocoa. Every sip reveals a harmony of sweetness and gentle acidity typical of high-quality Ethiopian coffees. This coffee is ideal for filter brewing, where its flavor nuances shine best.
The Telila washing station, managed since 2019 by the talented Mike Mamo, is focused on achieving the highest possible coffee quality. Through close collaboration with farmers from Nano Challa, Yukro, and Genji Challa, lots are carefully selected and sorted daily, which significantly impacts the final cup quality. The beans are stored in Ecotact bags to preserve their freshness and flavor characteristics.
Interestingly, Mike and his team emphasize not only coffee quality but also social responsibility. For every pound of coffee purchased, the importer Osito Coffee donates USD 0.10 to the local primary school Kacho Tulla in the village of Kecho Anderacha.
This coffee lot was decaffeinated using a gentle ethyl acetate process, which removes caffeine naturally. The method uses extracts from fermented sugarcane, allowing the coffee to retain its full flavor and character. This process makes it possible for decaf lovers to enjoy the exceptional taste of specialty coffee without compromise.
Mike Mamo and his team are constantly seeking ways to improve quality. They utilize modern storage techniques and focus on detailed lot sorting — a rarity in Ethiopia. Thanks to their dedication, you can enjoy a cup that not only tastes amazing but also contributes to the development of the local community.