Ethiopian Yirgacheffe Washed Gr. 1 Misty Valley – Aricha Station Top Lot

Description

First new crop Ethiopian Washed Yirgacheffe arrival! Coming from one of the most renowned processing centers in all of Ethiopia.

700 small coffee producers organized around the Kebel Aricha coffee mill, located in the Gedeo Zone of the Yirgacheffe district come together to create this wonderful coffee. The Gedeo Zone is named after the Gedeo people who are indigenous to this area.

Small coffee farmers deliver ripe cherries to the Kebel Aricha mill where the cherries are sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent.

Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.

Tasting Notes: Clean, rich and exotic. Ethiopian beans are always a wonderful treat. Being a high rated super fresh top lot, this cup is loaded with brighter citric, floral and fruity tones (think green grape, not natural processed red-fruit). Wonderful aromatics with delicate tea like chocolaty undertones. Very dependent on roast but hard to find a bad cup at any roast level. If you are an Ethiopian fan, lighter roasting is the way to go. If you don’t know or traditionally roast a bit darker, start at a fuller roast point. Best presented at the light to medium roasts to see the Ethiopian attributes but will be unmatched at the darker roasts, hefty tea like spice with floral aromatics and rich semi-sweet smoky dark tones.

Roasting Notes: Good from light to dark, these Ethiopian  coffees are wild and clean with a flavor set unmatched by other origins. Being a top grade coffee, it will roast even with lower chaff making it an easier coffee to roast. If shooting for a lighter roast point, we recommend dragging the roast out a bit, too quick and one can get a frontloaded more acidic cup,