We've worked with Mike Mamo for quite a while now, but this is our first time purchasing from his newer washing station, Telila. This is a sparkling clean honey-processed coffee, with a classic profile of coffee blossom, peach, and citrus.
Kecho Anderacha, Gera, Jimma
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped on the day of harvest. Fermented in tile tanks overnight. Dried for 18-20 days on raised beds.
Telila is a newer washing station in western Ethiopia. It is owned and operated by Mike Mamo of Addis Exporters. This station, despite only being operational for four years, is already producing some of the cleanest, best-prepared lots we've seen from western Ethiopia. The attention to detail is extremely impressive, and each lot is carefully separated by geographic region, which is essentially unheard of in this region.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.