Layo is a washing station located in Guji which buys cherries from around 600 neighbouring farmers. The station has sun exposure the whole day & is located on a small hill with cold winds hitting the slope. The farms that supply cherries to this washing station have high yields due to the fertile soil & farming methods are to a very high standard. Their farms are on average between 0.5 to 2 hectares in size, with cherry yield at around 3kg per tree.
During harvest, cherries are collected manually and hand sorted. They are pulped by a traditional Agaarde disc-pulper. Skin and fruit pulp are removed before the machine grades the parchment in water, determined by density.
The coffee undergoes a 24-72 hour wet fermentation to break down the wet mucilage from the parchment layer. In this stage the sugars are broken down into flavour precursors, which influence the final cup quality.
Coffees are washed in channels, and graded in water by density. The lower density and lesser quality beans will float, and are removed, leaving only the dense higher quality beans which are separated as higher grade lots. After fermentation, soaking takes place for 6 hours.
Coffee is then piled up in layers which are 2cm in height and dried over a 13 day period, followed by hand sorting for 2-4 hours.
REGION: GUJI, URAGA
ELEVATION: 1900 - 2000
VARIETAL: LOCAL LANDRACES
CUP: FLORAL, CITRUS, TOFFEE, SWEET HERBS