Telila Kecho Anderacha - Ethiopia
This special lot from Telila Coffee Washing Station marks our first female-produced coffee from the station, bringing together the work of eight women producers in the Gera district of western Ethiopia.
Bashasha Aba Sura, Faxe Tofik, Saida Nasradin, Imamu Siraj, Sayida Mizbaw, Salia Nasrudin, Roman Mujai and Sufi Aba Garo each contribute to this lot. A premium was paid to the producers to support investment in their farms and encourage the continued involvement of women in coffee production.
The coffee is honey processed, with some of the fruit mucilage left on the beans during drying. This careful approach helps produce a clean, distinctive expression of Ethiopian coffee.
Owned by Mike Mamo, a partner in Osito Coffee since 2020, Telila is known for its attention to quality and its careful separation of coffees by growing area. We’re delighted to share this first female-produced release from the station.
| Tasting Notes |
Blood Orange, Honey, Apricot |
| Region |
Gera Woreda, Jimma |
| Elevation |
2000 masl |
| Process |
Honey |
| Variety |
JARC 74112 & 74110 |
| Importer |
Osito |
Additional Information
Telila Coffee Washing Station is located in the Gera district of Ethiopia’s Jimma Zone, an established coffee-growing region. The station began processing coffee during the 2019/2020 harvest season and is situated in Kecho Anderacha Kebele, a local administrative area that helps identify the coffee’s origin.
The lot is made up primarily of the Ethiopian varieties Gibirinna 74110 and Serto 74112. Both were selected from the Metu Bishari forest in the Illubabor Zone by the Jimma Agricultural Research Center in 1974. Originally selected for their resistance to Coffee Berry Disease, they are now widely cultivated across Ethiopia.
Telila places particular emphasis on traceability, separating coffee lots by Kebele as well as by processing method. This helps preserve the identity of coffees from individual growing areas and allows their distinctive characteristics to be better understood.
For this lot, the coffee was honey processed. After the cherries are depulped, a layer of mucilage is left on the beans before they are spread across raised drying beds and turned regularly for 48–72 hours. During drying, much of the remaining mucilage dries and falls away, resulting in a clean style of honey processing that differs from the darker, more mucilage-intensive black honey methods commonly associated with Central America.
The coffee is produced using passive organic practices. However, Telila does not currently hold organic certification.
