Ethiopia TERO from the Hungarian roastery Casino Mocca takes you to the Guji region, where coffee rich in fruity and floral notes makes its way from small-scale growers to your cup. Its flavor profile features ripe strawberries, juicy peaches, and delicate elderflower. The fruitiness comes across as fresh and natural, while the floral notes lend the cup a lightness and pleasant aroma. Thanks to its pronounced sweetness and clean profile, Tero is an excellent choice for those who enjoy Ethiopian coffees with a bright, fruity character.
The coffee comes from Oromia, specifically from the Guji region near the town of Shakiso. This region is named after the Guji tribe, which belongs to the local Oromo people. The coffee cherries are supplied by small-scale farmers whose farms average less than one hectare in size, with each farmer growing up to 1,500 coffee trees. Cultivation here is very traditional; the use of chemical treatments and regular pruning of the bushes is uncommon, so local production can be considered naturally organic. The coffee is then processed at the Tero station, operated by Fenaol Coffee Trading.
Tero undergoes dry processing, during which the whole coffee cherries are dried along with their pulp. After being sorted by hand, they are spread out in thin layers on raised drying beds. During the first few days, they are turned regularly every two to three hours to prevent unwanted fermentation and mold growth. Depending on the weather, drying takes approximately 4 to 6 weeks. Fermentation occurs naturally, without the addition of controlled cultures. This processing method enhances pronounced sweetness and fruitiness, allowing strawberry, peach, and delicate elderflower notes to shine beautifully in the cup.
- Processing Station: Tero
- Elevation: 1,900–2,100 m above sea level