Guji Layo - Ethiopia

This coffee is cultivated mainly in the Ethiopian forest, under the shade of natural vegetation that allows the coffee to ripen slowly. The slow ripening of the fruits offers more aromatic complexity. The coffee cherries are picked at their peak ripeness and then sent to the Layo station where they are dried for three weeks on specially designed beds. Drying is carried out with care, with the cherries being regularly turned over to ensure even drying. 

Produced by DWD, a family business that has been active for more than 30 years, this coffee is the result of the work of several local farmers. DWD supports these producers to help them improve the quality of their harvests each year, whilst also supporting sustainable and fair agriculture.