Natural Ethiopian Landrace, Layo 

THE CUP

Layo Natural brings classic Guji character: fruit-driven, clean, and expressive, with the clarity you’d expect from high-elevation naturals.

THE ORIGIN

Produced by outgrower farmers around Teraga, Oromia, Ethiopia. Farms sit at 2,200–2,350 masl, cultivating local selections 74110 and 74112 — varieties chosen for both resilience and cup quality.

THE PRODUCER

Processed at Haro Wachu drying station by Sookoo Coffee, under Ture Waji — “The King of Guji.” His work has become a benchmark for natural coffees from the region.

THE PROCESS

Cherries delivered at night to minimize unwanted fermentation. Strict hand-sorting removes defects before drying. Coffee is spread on raised African beds under full sun, with layer density adjusted throughout to fine-tune the final profile.

Tasting Notes: Blueberry, Lilac, Mango

Producer - Ture Waji

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.