Ethiopia Yirgacheffe Aricha natural process

TIP: You can save products to your favorites list if you log in We've brought in many exceptional Ethiopian coffees over the year but this natural (dry) process Yirgacheffe may be the most stellar to date. Mr. Surafel Birhanu owns the Kebel Aricha processing mill in the Gedeo zone outside of the town of Yrgacheffe. About 700 small-plot farmers bring their ripe cherry to the mill for sorting and drying on the raised beds seen in the picture. This is some of the highest elevation coffee in all of Ethiopia, ranging from 1950 to 2100 meters. After 4 to 6 weeks of meticulous inspection and turning (to avoid overfermentation) the withered cherries are transported about five hours east in their parchment to a mill in the capital, Addis Ababa, for final milling, bagging and export.
“Aricha” received the ECX (Central Liquoring Unit) highest grading class classification (Grade One), which is clearly reflected in an outstandingly well-bodied, intensely chocolatey cup. “Fruit bomb” designation for sure…the green coffee alone, mostly small and dense beans, augurs Raspberry Beret and Strawberry Fields forever. One of the most satisfying pourovers of my coffee life this morning from the first roast! Light roast accentuates the fruit...blueberry, strawberry, lime...and the finish is sweet. Go-with anything chocolate! A world-class pourover.