Telila Washing Station - Jimma, Ethiopia

Jimma, Ethiopia

STATION OWNER
Mike Mamo
ELEVATION
1,780 m.a.s.l.
RELATIONSHIP SINCE
2020

Telila Washing Station – A New Chapter in Jimma Coffee

Tucked away in the lush highlands of western Ethiopia, the Telila Washing Station is part of a new wave of quality-focused coffee production in the Jimma region. While Jimma might not yet have the global name recognition of Yirgacheffe or Sidamo, it’s one of Ethiopia’s traditional coffee heartlands - home to the famed “Limu” coffees, typically processed using the washed method.

Unlike the delicate, tea-like body of washed Yirgacheffe or Sidamo coffees, washed Jimma coffees tend to offer a fuller texture and bright, lively acidity - a profile that’s increasingly catching the attention of specialty roasters around the world.

But Jimma isn’t just about flavour. It’s also home to the Jimma Agricultural Research Centre (JARC), the epicentre of Ethiopia’s coffee breeding and research. While the term “heirloom” is often used to describe Ethiopian coffee varieties, many of these so-called wild plants are actually the result of selective breeding programmes at JARC. Two such varieties, Gibirinna 74110 and Serto 74112, were developed in the 1970s for their disease resistance and cup quality, and are now widely cultivated in the region.

A New Chapter at Telila

The Telila Washing Station is located near Kecho Anderacha in Gera woreda, and is owned by Mike Mamo, a seasoned coffee exporter and co-founder of Addis Exporters and Osito Coffee. In 2019, Mike purchased the station with a clear vision: to raise processing standards and showcase the potential of Jimma’s coffees on the global stage.

Since then, Telila has become known for its meticulous processing practices and infrastructure built for quality. The station sits at an elevation of 1,780 to 2,000 metres above sea level, surrounded by dense forest and smallholder farms. Like many washing stations in Ethiopia, Telila receives cherries from local smallholders - but what sets it apart is how those cherries are handled.

Infrastructure & Processing: Built for Clarity

Telila processes both washed and natural coffees, and has also begun experimenting with honey processing. The station is designed with quality control and traceability at its core:

Selective Harvesting: Cherries are hand-picked at peak ripeness and floated to remove underripes and defects.
Fermentation: For washed coffees, cherries are depulped and fermented in tile-lined tanks for 24 hours.
Drying: Coffees are dried on raised beds for 18–20 days, with constant turning and careful monitoring to ensure even drying.
Storage: Once dried, parchment is stored in Ecotact bags, which help preserve quality during storage and transport.

These small but significant steps are part of what makes Telila’s coffees so clean, consistent, and expressive.

Lot Separation & Traceability

Another standout feature of Telila is its commitment to daily lot separation. Unlike many washing stations in Ethiopia, where lots are often blended, Mike and his team keep deliveries segregated by village and harvest date. This means that cherries delivered on a single day from a specific village, like Yukro, in this case, are processed and kept separate, allowing for greater traceability and quality control.

This approach not only improves transparency but also allows buyers to explore the micro-regional diversity of Jimma - something that was nearly impossible under the old ECX system.

Community and Sustainability

Mike’s commitment to quality extends beyond the cup. Through Telila’s partnership with Osito Coffee, a portion of every pound sold goes to support Kacho Tulla Primary School in the nearby village of Kecho Anderacha. For every pound of coffee sold, Osito donates $0.10 to the school - helping fund supplies, infrastructure, and educational resources.

It’s a small but meaningful way to give back to the community and support the next generation - further reinforcing Telila’s role as a model for quality-driven, community-rooted coffee production in Ethiopia.