Lugat Coffee Beans Ethiopia Biloya - 200 g

The Ethiopia Biloya Lugat coffee bean perfectly illustrates the elegance of the great washed coffees from Yirgacheffe.

Grown at 1750 meters altitude in the Kochere region, it develops a particularly clean and refined cup. Its complex profile will appeal to lovers of coffee beans seeking sensory richness, balance, and expression of the terroir.

A lively entry on the palate with citrus notes, a light body with hints of green tea, and a long finish with caramel accents.

Roasted in France by Lugat experts, multiple award winners at the Epicures Awards, this coffee benefits from a controlled roasting process ensuring freshness and aromatic precision in every cup.

This coffee is produced by Girma Sentayehu Chala, in the village of Biloya, located in the Kochere region, one of the most renowned terroirs of Yirgacheffe in Ethiopia. Over more than six hectares, the coffee trees grow in an agroforestry system where they develop in the shade of other trees, promoting biodiversity and a slower maturation of the cherries.

At 1750 meters altitude, the natural conditions provide an ideal environment to develop coffees with great aromatic finesse. The farm has been operated by the same family for several decades with an approach focused on consistency, respect for the terroir, and the quality of each harvest.

The water used during the post-harvest stages comes from a local spring located very close to the plots. This control over the entire production chain allows for precise, balanced coffees that are true to the unique identity of Biloya.

Biloya comes from Heirloom varieties, a collection of ancient Ethiopian Arabica populations naturally preserved and reproduced over generations. This unique genetic diversity contributes to the sensory uniqueness of Ethiopian coffees.

Unlike standardized varieties, Heirlooms encompass a multitude of genetic profiles that reveal the full richness and uniqueness of their original terroir. This natural richness directly contributes to the floral and herbal notes that characterize the great coffees of Yirgacheffe.

After a manual harvest at perfect ripeness, the cherries are processed using a washed process. They are pulped, then fermented before being washed with clear water and slowly dried on elevated African beds.

This meticulous work gives rise to a particularly pure and bright coffee, revealing notes of green tea, bergamot, and jasmine characteristic of great Ethiopian crus.

Thanks to its light roast and delicate profile, the Biloya fully reveals its nuances when brewed with filter extraction. Here are the methods recommended by our teams to highlight its freshness and elegance.