Description
Coming from family-owned farms organized around the Aricha coffee mill located in the Yirgacheffe district of the Gedeo Zone within the Southern Nations, Nationalities and Peoples’ Regional State, Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area.
The Aricha mill is owned and operated by Cherab na Betesebu and his family. The Aricha mill receives ripe cherries from 650 small coffee farmers. Coffee producers deliver their ripe cherries to the Aricha coffee mill station where the cherries are sorted and then placed on raised drying beds in thin layers. The cherries are turned every 2 to 3 hours in the first few days to avoid over-fermentation and mold growth. Depending on weather, 4 to 6 weeks later the beans are de-hulled and transported in parchment to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.
Tasting Notes: A super good example of what a Natural Ethiopian should be. Fruity upfront with stellar aromatics – a shot at that blueberry tone with a lucky roast and setup, but its faint. This is the cup of coffee you cannot wait to grind up just so you can smell it. A little citrus acidity upfront, a little floral and lots of ferment and fruit ranging from red fruit to that famed darker fruit blueberry. The cup is nicely balanced with a smooth chocolate undertone and a jammy body, tea like spice in the aftertaste. A very sweet edge upfront to this cup. If you like Natural Ethiopians, be sure not to miss this cup.
Roasting Notes: Very easy to roast for a decent cup – just keep it before 2nd crack and a little on the quicker side. To nail that darker fruit stellar cup you need to develop the roast a little past first crack and slow it down just slightly. Only give it about 24 hour setup. Will be a little finicky to nail and depend on many variables. If you get too much citrus and red fruit, you are a little too light and/or too quick, if you get more chocolate and not much fruit, you are too dark and/or too slow.
frank star (verified owner) –
The best Ethiopian – and the best coffee – I’ve had from Burman. So flavorful! I roasted for 9 min. on my 540 and brewed in a reusable capsule on my K-Supreme.