RITUAL · WASHED LAYO DECHA G1 ETHIOPIA Jasmine · Lemon Peel · Wildflower Honey · Apricot

LAYO DECHA comes from Worka Chelbesa in Ethiopia’s Gedeo Zone, one of the most respected areas for washed Ethiopian coffee. Smallholder producers deliver ripe cherries to Chelbesa Washing Station, where the coffee is fermented, washed, soaked a second time, and dried slowly on raised beds. This process preserves the clarity and floral structure that make Yirgacheffe coffees so distinct. Wolisho and Dega are Ethiopian landrace varieties deeply tied to the Gedeo region, carrying the floral aromatics and bright fruit character that make this origin so distinct. Grown in the highland garden farms surrounding Worka Chelbesa, this coffee embodies a sense of place shaped by high elevation farming and generations of Ethiopia's coffee culture.

COFFEE PROFILE Light bodied with bright citrus acidity and a tea-like finish. A delicate note of jasmine is immediately present followed by lemon peel that brings a crisp brightness. That brightness is followed by the syrupy sweetness of wildflower honey and depth of dried apricot similar to a high elevation black tea.

BREWING Dose: 24g coffee, medium grind Water: 360g, just off boil Bloom: 30 seconds with 45g water Pour: Slow circles to 200g, then finish to 360g in two more pours Total brew time: 2:45 to 3:15

COFFEE DETAILS Producer: Chelbesa Washing Station Region: Worka Chelbesa, Gedeo Zone, Ethiopia Variety: Wolisho + Dega Process: Washed Altitude: 1,950–2,200 MASL Harvest: November to January