Laayyoo “Double Layer” Natural Santa barbara The process of decaffeinating this

The process of decaffeinating this coffee begins with locally harvested sugar cane

is a hybrid of Pacas (a natural mutation of Bourbon) and the giant Maragogype variety

high-altitude plots are farmed largely by indigenous communities

Variety:     Castillo

Laayyoo “Double Layer” Natural Santa barbara The process of decaffeinating thisThe Laayyoo 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 2,200 to 2,359 m. a. s. l., cultivate local varieties 74110 and 74112, selected for productivity and disease resistance. To ensure quality, farmers deliver cherries at night to minimize fermentation. At the station, rigorous sorting removes