Lugat Coffee Beans Ethiopia Biloya 200 g

The Ethiopian Biloya Lugat coffee beans perfectly illustrate the elegance of the great washed Yirgacheffe coffees.

Grown at 1750 metres 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 green tea hints, and a long finish with caramel accents.

Roasted in France by the Lugat experts, multiple winners of the Epicures Awards, this coffee benefits from a controlled roasting process guaranteeing 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 within an agroforestry system where they thrive in the shade of other trees, promoting biodiversity and a slower ripening of the cherries.

At 1750 metres 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 situated very close to the plots. This control over the entire production chain allows for precise, balanced coffees that remain true to the unique identity of Biloya.

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

Unlike standardised 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 characterise the great coffees of Yirgacheffe.

After hand-picking at perfect ripeness, the cherries are processed using a washed method. They are pulped, then fermented before being washed with clean 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 fine Ethiopian crus.

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