Filter Roast

Guava, Persimmon, Licorice

Yirgacheffee — ETHIOPIA
Heirloom Variety, Natural

 Suitable for Pour-over, Aeropress, Chemex and French press brewing methods

Aricha is the name of the washing station where this coffee is processed. Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, depulped within 12 hours, and washed clean with spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep.

Coffee Processing

After harvesting, overripe and insect/pest damaged cherries and other defected cherries are sorted out. Well-ripen red cherries remain on a raised bed (usually called African raised bed) for further drying under the sun for 18-21 days. A total of 11 Kg of red cherry per square meter is distributed on a drying bed made of Bamboo mat. To maintain uniform drying among beans, coffee is turned around on the bed manually six times per day. The cherry is then covered with nylon mesh and plastic during the night time. Starting the 15th day, the trend of bean moisture loss is monitored to pull the dried cherry off the bed if the coffee bean attains a moisture level between 9.5% and 10.5%. This natural coffee processing technique plus the complex interactions among soil, rainfall distribution, temperature, shade, and genetic make of the varieties play the greatest role to create the unique and high quality profiles.