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Ethiopia Yirgacheffe Aricha Adorsi Natural
$5.00 - $315.75
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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: Natural
Altitude: 1900-2150 m.a.s.l.
Humidity: 10.4%
Density: 1.20 g/ml
Harvest Date: January, 2023
Arrival Date: July, 2023
Grade: 1
Marks: 010-0276-0553
SCA Cupping Score: 86.25
- Fragrance and aroma of blueberry and strawberry. Notes of strawberry, grapefruit and soft florals with a sweet aftertaste of vanilla and dark chocolate. Green apples noted with malic acidity and a heavy body that coats the mouth. Overall a very tasty natural!
- This is a very versatile and typical natural processed coffee that stands strongly on its own and also plays well with others in blends. The berry and floral notes shine best in the light to light-medium range (about 90 to 100 Agtron) while the dark chocolate, vanilla and heavy body dominate in the medium to medium-dark roast range (about 60 to 80 Agtron). The high density and single variety is a bit more homogenous and can be easier to roast compared to mixed heirloom coffees.
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, 85% well-ripe and 10% reddish-unripe and 5% over-ripe cherries are immersed in water to remove any floaters. After removing the floaters, the cherries are soaked in water for 12 hours. According to Faysel Abdosh, this technique “helps to initiate the sugar reaction inside the cherry” and results in a sweet honey-like taste in the coffee.
Once the soaking is completed, the cherries are laid to dry on raised beds with a 5cm thickness. 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 about 28 days to complete.