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ETHIOPIA ELALA
ETHIOPIA ELALA
Region Bona Zuria, Sidama, Yirgacheffe
Grown by 400 Smallholder Farmers
Elevation
1920-2330 MASL
Variety varieties isolated and known as 74158, 74112
Processing Fully Washed
Taste notes Jasmine Flowers, Peach + Lime, Breezy
Sensory Peach pie, dessert, key lime, sizzle, milky/creamy body
Exporter Daye Bensa
Importer The Coffee Quest
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PRODUCT INFO
Region Bona Zuria, Sidama, Yirgacheffe
Grown by 400 Smallholder Farmers
Elevation
1920-2330 MASL
Variety varieties isolated and known as 74158, 74112
Processing Fully Washed
Taste notes Jasmine Flowers, Peach + Lime, Breezy
Sensory Peach pie, dessert, key lime, sizzle, milky/creamy body
Exporter Daye Bensa
Importer The Coffee Quest
DESCRIPTION

Y'all seem to LOVE Ethiopia coffee. SAME HERE. There's something so special about a washed Ethiopia that when grown, processed, roasted and brewed correctly can ring like a bell across mountains and valleys. 

Speaking of mountains! That's what "elala" translates to in the local language that the folks in the Bona Zuria district of Sidama speak. Nearly 400 farmers deliver cherry grown up to a whopping 2,330 meters above sea level to the Bona Qiqe washing station.

The numbers 74158 and 74112 likely mean nothing to you BUT, to coffee agronomists, these are numbers assigned to the very specific isolated Ethiopia landrace varieties that the Elala lot is made up of. Kinda cool to think that folks are continuing to try to make sense of the heirloom magic coffee varieties that have grown wildly over the years in the birthplace of coffee. 

All that tech data aside, we just love the complexity of Elala -- how it sometimes tastes peachy/stone fruit and sometimes has some lime at the top end! The body is milky, creamy and present, belying much of its Ethiopia tea-like counterparts. Beautiful iced or hot, we look forward to this lot carrying us from the end of a weird, hot summer to what we hope will be a crisp, chill (not just temp chill) fall. 

(Photos by Daye Bensa, used with permission)

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