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CROP YEAR: 2021/22
COFFEE GRADE: Gr 1 Natural
FARM/COOP/STATION: Aramo
VARIETAL: Heirloom
PROCESSING: Natural
ALTITUDE: 1,500 to 2,200 meters above sea level
OWNER:SUBREGION/TOWN:
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REGION: Yirgacheffe Aricha
FARM SIZE:
HARVEST MONTHS: Low elevations: October - December | High Elevations: November - January
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Ethiopia is considered the cradle of coffee, based on the fact that it was in the forest of the Kaffa region where Coffea Arabica was discovered. Today, Ethiopia is one of the most compelling coffee-producing countries with a great diversity of flavors.
This Coffee
This coffee comes from the washing station Aramo in the Yirgacheffee Highlands, Aricha district, which produces approx. 20% natural and 80% washed coffees. The smallholder farmers from the surrounding area bring their crop to the Aramo washing station where the cherries are sorted and naturally processed. After picking only the ripest cherries, they are dried for approx. 15-20 days in the sun on so-called „African drying beds“. During the daytime, the cherries are constantly turned to assure an even drying process. Throughout the drying process, the fruit sugars of the pulp are partly soaked up by the bean, resulting in the typical fruity and sweet flavor of this coffee. Once the coffee cherries have reached a humidity content of approx. 13% of the husk is removed and the coffee is prepared for shipping.
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Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
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