forest fruits.

This coffee is grown at 2100masl, and it is surrounded by dense forest and smallholder farms. Telila receives its cherries from local producers and then the handling quality and selection process with great infrastructure takes place.

Our lot is an aerobic natural process, with 19 days drying time. During drying it is carefully watched and monitored to ensure no moulding occurs. The seeds, once dried, are stored in hermetically sealed bags to prevent damage over transit times and on its journey to us in Spain.

Many washing stations in Ethiopia, blend their green coffees. At Telila this doesn't occur. Things are sorted by village and process and harvest date too. So we have more traceability than usual too!

Telila station is located in Jimma, one of the more traditional homes of Ethiopian coffee, known for naturally processed coffees of lower SCA scores. But now, Jimma is seen as one of Ethiopias top coffee regions and it is home to the famous variety research centre JARC - Jimma Agricultural Research Centre (JARC). We have wild coffees featured in this lot, but there are also selective breeding programmes taking place at JARC where now those wild coffees will be cultivated intentionally and studied for coffee research.

Mike Mamo purchased the Telila station with a vision: to increase processing standards. Since then, Telila has become known for its infrastructure built for quality. 

Through Telila station's partnerships, a portion of every pound sold goes to support Kacho Tulla Primary School in the nearby village of Kecho Anderacha. For every pound of coffee sold, Osito donates 10 cents USD to the local school - helping fund supplies, infrastructure, and educational resources.