Ethiopia Yirgacheffe 1 Aricha is sourced from 700 small coffee producers organized around the Kebel Aricha coffee mill, located in the Gedeo Zone of the Yirgacheffe district. 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. The coffee is exported through the ECX (Ethiopian Commodity Exchange) system and is classified by the ECX Central Liquoring Unit as a Grade 1 natural coffee.
Tasting Notes: Very fruity and sweet aromatics mixing with a floral and chocolaty cup of coffee. A wonderful mix of tones. Lemon-grass and floral tones are the first to hit the tongue, very clean with a sweeter edge. Balanced with a nice dry chocolate tone, one really gets some nice flavor depth to this cup. Medium acidity, most of it is roasted out close to 2nd crack and the cup turns much darker toned.
Roasting Notes: Mostly for the light to medium roast fans. These Ethiopian natural coffees are wild and clean with a flavor set unmatched by other origins. Will roast a little two toned but doesn’t provide any big challenges. Make sure the lighter spectrum of beans gets through first crack for the light roast point.