ETHIOPIA – ARICHA ADORSI – YIRGACHEFFE – NATURAL PROCESS

NOTES: DARK BERRIES, BLACKBERRIES, PURPLE GRAPES, LIME CITRUS, LIGHT RUM 

This exceptional natural-processed coffee is sourced from Aricha village in Ethiopia’s Gedeo Zone. It’s cultivated by a dedicated community of 800 farmers, coffee is produced at 1,900 to 2,100 m.a.s.l This high-altitude region’s unique microclimates contribute significantly to the coffee’s distinctive qualities. The primary varieties cultivated are kerume and heirloom varieties, showcasing the rich genetic diversity of Ethiopian coffee. Once the coffee arrives at the station, pre-sorting of the cherries is performed.

The team carefully hand-sorts them, selecting only perfectly ripe ones and removing any unripe, overripe, or foreign material. Afterwards, the cherries are floated in water. Low-density, imperfect coffee is removed as it floats, while healthy, dense beans sink to the bottom. The cherries then undergo a 12-hour soaking in water. This technique helps to
initiate sugar reactions inside the cherry, which enhances the taste, giving it a honey-like quality Then, approximately 25 kg of quality cherries are spread to a thickness of 5 cm on each African drying bed.
Cherries are turned 5 to 6 times a day to ensure even drying. The drying process typically takes 28 days, depending on weather conditions, until the coffee pods reach an optimal moisture content of 11% to 12%.