The coffee was grown by smallholder farmers living around the kabele (town) of Aricha in Gedeo County, Yirgacheffe region. Most contributing farmers own less than a hectare of land, and they grow coffee simply as a backyard cash crop.
Most coffee grown in the region is 100% organic, though not certified, as farmers simply don’t have the money to apply chemical fertilisers, pesticides or herbicides.
Coffee is selectively hand-picked before being delivered to the mill collection points, usually within 5 km of the producers’ homes. Great care is taken upon delivery to separate out any overripe, underripe or damaged beans before consolidating with other lots for the road to the wet mill.
At least once a day, the collected coffee cherry is delivered to the mill, where it is floated and then delivered to dry on raised beds. Here, it will be thinly spread and regularly turned over the course of several weeks, or until it reaches 12% humidity according to the moisture metre.
This anaerobic natural coffee is a fruit bomb. Incredibly sweet & full of the fruitiness of tropical fruits, peach & grapefruit, with lovely orange blossom floral notes. An Ethiopian coffee that will wow your palate.
Brewing Recipe :
1 : 15
10th of June
Sweet peach aroma and sweetness. Complex acidity when the temperature slowly decrease and lingering aftertaste.
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