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Ethiopia Dry Process Yirga Cheffe Aricha

Out of stock
89.5
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-dried
Arrival date Jan 26 2015
Lot size 45bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance .6 d/300gr, 15-18 Screen
Roast Recommendations Works well at a wide range of roasts; City+ to Full City is my preferred level, but both north and south of this range cup nicely (up to Full City+)
Weight 1 LB
This is a single station coffee from Aricha kebele in Yirga Cheffe. There are two coffee stations in close proximity here, this being the actual "Aricha" named station, and it's very close to Yirga Cheffe town. We picked up a few lots from Aricha in 2014 (this being a 2014 coffee too - no current crop from Ethiopia for a couple months still), and they've produced some of the best dry-processed coffees we've tasted from the area. This grade 1 preparation means the coffee receives extra special preparation, hand sorting from the drying tables to the final milled coffee, separating out under and over-ripe coffee cherry, and any defective beans. This extra work improves the overall cup quality and consistency in roasting. 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.
It's late in the season for Ethiopia, but never too late for ones that are still cupping great. This lot from Aricha station is brimming with sweet fruit smells, the dry grounds showing dehydrated strawberry and cooked stone fruit. The wet aroma is intense, brown sugar and cherry juice, and a berry fruit leather smell comes up in the steam on the break. The aromatics leave little guess-work as to what's to come in the brewed coffee. City+ roasts are packed with stewed fruit flavors - strawberry, raspberry, red apple, and apricot. There's a acidic brightness in the cup that is nice to see in a dry-process coffee (adds structure to the profile), from tartaric to tannic, elements of grape and black tea. The aftertaste lingers, berry-going-tropical, a complex spectrum of fruit. Our Full City roast carried a nice chocolate-covered berry flavor, and a strawberry milk note in the finish. The roasted coffee has an even roast color too, not always the case with naturally processed coffees (and very few quakers!).