Description
Ethiopia
Aricha
/special espresso
| Country | Ethiopia |
| Region | Yirgacheffe |
| Farm | Washed Station |
| Height | 1925 meters above sea level |
|
Variety
|
JARC Teams |
|
Process
|
Washed |
Cupping NOTES
Vanilla, lemon, floral. Silky body and balanced acidity.
Farming methods in the region remain largely traditional. Farmers in Yirgacheffe typically intercrop their coffee plants with other crops. This method is common among smallholder farmers because it maximizes land use and provides food for their families.
In addition to this traditional mixed-cropping system, most farms are organic by default. And most of the farm work is done by hand by immediate family members.
To take advantage of the wonderful weather, the Washed Station Washed Training help farmers improve the quality of their cherries. This Training on cherry harvesting and transportation procedures.
Farmers select and hand-pick the cherries, then deliver them to the Washed station. Upon receipt, employees manually sort through the cherries to remove any that are unripe or damaged.
The cherries are then destemmed and fermented for 36 to 48 hours in the station’s 12 standardized 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 even drying. The drying process takes approximately 18 days.
