Ethiopia Layo Teraga Washed

JARC 74110 – “Badessa” is a high-performing coffee variety developed by the Jimma Agricultural Research Center (JARC) in Ethiopia. Selected from a wild coffee population in the 1970s, 74110 was bred for its resistance to coffee berry disease (CBD), strong adaptability to various growing conditions, and high yield potential. Known locally as Badessa, this variety thrives particularly well in mid- to high-altitude regions and has become a favorite among farmers for its reliability and resilience. Importantly, 74110 also maintains outstanding cup quality, featuring the floral and citrus notes that make Ethiopian coffees so prized around the world. Today, JARC 74110 plays a key role in Ethiopia’s coffee sector, helping farmers boost productivity while meeting both local and international demand for premium, sustainably grown Arabica coffee.

The washed process, also known as the wet process, is a method used to remove the outer pulp and mucilage from coffee cherries before drying the beans. In this process, ripe cherries are first pulped to remove the outer skin, leaving behind the beans covered in mucilage. The beans are then fermented in water for a period of time, usually between 12 to 72 hours, depending on factors like altitude and temperature. During fermentation, enzymes break down the mucilage layer surrounding the beans. After fermentation, the beans are thoroughly washed to remove any remaining mucilage, leaving clean coffee beans ready for drying.

Elevation plays a crucial role in determining the quality and flavor profile of coffee beans. Generally, higher elevations are associated with better quality coffee. As coffee plants grow at higher altitudes, they face cooler temperatures, reduced oxygen levels, and increased exposure to sunlight. These conditions cause the coffee cherries to mature more slowly, allowing them to develop more complex flavors and a higher concentration of sugars.

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A coffee profile, also known as a flavor profile or tasting notes, refers to the unique combination of flavors, aromas, and characteristics present in a particular coffee bean or blend. It encompasses a range of sensory attributes such as acidity, body, sweetness, bitterness, aroma, and aftertaste. Coffee profiles can vary widely depending on factors like the bean's origin, variety, processing method, roast level, and brewing technique.