Aricha - Espresso
ORIGIN: ARICHA, GEDEO ZONE, ETHIOPIA
VARIETY: INDIGENOUS CULTIVARS
NOTES: NECTARINE, ORANGE, RED APPLE
This coffee is grown between 1,900 and 2,100 MASL in the Yirgacheffe district of the Gedeo Zone, and is sourced from 650 different family owned farms in the area. The Aricha mill is owned and operated by Cherab na Betesebu and his family. The neighbouring coffee producers deliver their ripe cherry to the mill to be sorted and processed. After the coffee is pulped, it is fermented underwater for 48 hours and then soaked in fresh spring water before finally being dried on raised beds. During the first few days of drying the coffee is turned every 2-3 hours to promote even drying. Ensuring that the beans are evenly dried is an important step to maintaining the quality of the coffee and its flavour.