Ethiopia Yirgacheffe Aricha Dry Process

Ethiopia Yirgacheffe Aricha Dry Process

Ethiopia Yirgacheffe Aricha Dry Process



Tasting Notes: Blueberry / Lemon Bar

Region: Yirgacheffee / Aricha
Processing: Dry Process
Varietal: Heirloom
Altitude: 2000–2350 masl

12 ounces

About the farm

This is our selection from one station in the Aricha kebele in the Yirga Cheffe area. There are two coffee stations in close proximity here, and Koke is just up the road, very close to Yirga Cheffe town. The great thing with Aricha is that Sweet Maria's has first selection of coffee, and we bought a good deal of the lots offered this year. There's other Aricha coffee (it is an area east of Yirga Cheffe town, so I suppose a lot of coffees can borrow the name), but this is from the actual Aricha station. It's a dry-processed coffee with intense fruited character, body and sweetness, and has received extra care in preparation to exclude under-ripe coffee cherries. Dry-processing means that the coffee was not pulped (the outer skin removed) and fermented to remove the fruity mucilage layer. In dry processing, the coffee cherry is picked and laid out in raised "beds" in the sun, turning the red fruit to a deep brown color over the course of two weeks. After a storage period, the coffee seed is hulled out in one step, removing all the dried skin, fruit and parchment layers at the same time. The Aricha was prepared to the standards for Grade 1, which means removing over-ripe and under-ripe cherries that can be seen in the final green coffee as with either shiny green silverskin coating the bean, or fermenty sour beans. This extra work improves the overall cup quality and consistency in roasting.



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