Laayyoo “Double Layer” Natural Santa barbara Variety: Castillo

Variety:     Castillo

and versatility

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

Two distinct expressions of espresso

the hills vary in altitude from 2000 to 2200 meters above sea level

Laayyoo “Double Layer” Natural Santa barbara Variety: CastilloThe 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