Description
Ethiopia
Aricha
/special espresso
| Country | Ethiopia |
| Region | Yirgacheffe |
| Farm | Aricha washed station |
| Altitude | 1925 masl |
|
Variety
|
JARC selection |
|
Process
|
Washed |
CUPPING NOTES
Vanilla, lemon, floral. Silky body and balanced acidity.
Cultivation methods in the region remain largely traditional. Farmers in Yirgacheffe often intercrop their coffee plants with other crops. This method is common among smallholders because it maximises land use and provides food for families.
In addition to this traditional polyculture system, most farms are organic by default. And most of the farm work is done manually by the direct family.
To take advantage of the magnificent climate, the washing station offers training to help farmers improve the quality of the cherries. This training focuses on cherry harvesting and transport procedures.
Farmers select and hand-pick the cherries and deliver them to the washing station. Upon receipt, employees manually sort the cherries to remove unripe or damaged cherries.
The cherries are then pulped and fermented for 36 to 48 hours in the station’s 12 standardised fermentation tanks. After fermentation, the parchment is washed with clean water and transferred to some of the 280 raised drying beds. The parchment is raked frequently to ensure uniform drying. The drying process takes approximately 18 days.
