About the coffee
- Cupping notes: Complex, aromatic and floral, sweet and fruity with notes of blackberry and black tea.
- Cultivation: Mountain grown in the Yirgacheffe region of Ethiopia, at extremely high elevation
- Altitude: 6,200 to 6,900 feet
- Varietals: Local, indigenous Ethiopian heirloom varietals
- Preparation: Fully washed and sun-dried on raised beds
About the people who grow it
Top: Taylor Wilcox, unsplash.comBottom: Royal Coffee NY, used by permission
This Ethiopian Yirgacheffe coffee is sourced from small coffee producers organized around the Aricha coffee mill in the Gedeo Zone. Situated on the eastern slope of the Great Rift Valley, this coffee is grown in soil that is extremely iron rich, conditions to which the coffee plants are perfectly adapted. The Gedeo Zone is named after the Gedeo people who are indigenous to this area. The Aricha Mill is a washing station owned and operated by Cherab na Betesebu and his family. Coffee producers from over 650 small farms deliver their ripe cherries to Aricha Mill where the cherries are sorted for defects and placed on raised drying beds in thin layers. They are turned every 2 to 3 hours for several days to avoid over-fermentation until properly dried
From ancient times, Ethiopia has produced some of the world’s best single origin coffees, renowned for their complexity with a pungent, winey quality, and a wildness in their acidity. Southern Ethiopia, known for its wet processed (washed) coffees, is home to Yirgacheffe coffees, one of the most distinguished among Ethiopian varieties.
From ancient times, Ethiopia has produced some of the world’s best single origin coffees, renowned for their complexity with a pungent, winey quality, and a wildness in their acidity. Southern Ethiopia, known for its wet processed (washed) coffees, is home to Yirgacheffe coffees, one of the most distinguished among Ethiopian varieties.