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Ethiopia Yirgacheffe Aricha Adorsi Black Honey
$5.00 - $875.62
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Country: Ethiopia
Region: Aricha Woreda, Yirgacheffe Kebele, Gedeo Zone, SNNPR
Washing Station: Adorsi Washing Station
Farmer/Grower: More than 800 smallholder farmers
Varieties: Kerume
Processing: Black Honey
Altitude: 1900-2150 m.a.s.l.
Humidity: 10.80%
Density: 1.17 g/ml
Harvest Date: January, 2023
Arrival Date: July, 2023
Grade: 1
Marks: 010-0276-0550
SCA Cupping Score: 87.38
- Fragrance of black cherry, aroma opens up to honeysuckle and white sugar. Flavor notes of banana, cocoa, vanilla and yellow fruits with an aftertaste of mango, melon, papaya and cocoa nib. Soft citrus acidity of lemon, medium bodied with a creamy mouthfeel. Complex.
- This complex coffee has some unique notes that are accentuated at different roast levels. At light roasts the full range of yellow fruits should shine (about 100-110 Agtron). The beans are on the smaller size but very dense so approach the heat application accordingly.
More than 800 smallholder family farmers
surrounding the Aricha village deliver freshly picked coffee cherries to the nearby Adorsi washing station in the Yirgacheffe district located in the Gedeo zone.
Yirgacheffe is often recognized for the extremely high-quality coffees
being grown in the rich and fertile district, and this washed coffee is no exception. With elevations exceeding 2100 meters above sea level, the coffee grown in Aricha provides a bright and complex cup with a myriad of floral notes, fresh matcha, caramel, subtle spice and a juicy mango flavor that coats the tongue.
The Adorsi washing station is owned and operated by the Yonis family. As part of the quality control process, fresh cherries are floated in water to separate lower qualities before depulping. First, the cherries were selected from a single variety commonly known as ‘Kurume’. Specifically, 95% well-ripe and 5% overripe red cherries are selected and immersed in water to remove any floaters with lower density. In this improved honey process, the team at Testi allowed the cherries to soak in water for 24 hours which hydrated the outer skin and made the separation from the mucilage much smoother.
After removing the outer skin, the mucilage-covered coffee was immediately set out to dry on raised beds with a thickness as thin as possible. The raised beds are located in an area on the site with less sunlight and more wind which results in a slow and even drying process that takes 35 days to complete under parabolic shade. The final outcome results in a unique flavor profile with commonly noted flavors of pomegranate, vanilla, honey, white wine and floral with a silky mouthfeel.