Origin: Ethiopia
Farm: Aricha Adorsi G1
Varietal: Heirloom
Altitude: 2100 MASL
Certification: Micro-lot
Process: 100hr Washed
Cup Score: 87
Caramel, Lemon Peel and Spices
This exceptional Grade 1 lot from Aricha village in Ethiopia's Gedeo Zone is cultivated by a dedicated community of 800 small-scale family farms at 1,900 to 2,100 m.a.s.l, the very high-altitude, unique microclimate, prized red clay soil and modern processing, contribute significantly to the coffee's outstanding complexity and high score.
This lot showcases the history of a region where coffee is believed to have been first cultivated commercially and still grows in the wild, compounded by the advanced modern processing techniques through better fermentation control, cleaner water use, raised drying beds - this lot has both significance and outstanding quality.
The primary varieties cultivated in Gedeo are Kerume and ‘Heirloom’.
These are ancient, genetically diverse, and locally adapted varieties that have been cultivated for more than 100 years, before the introduction of modern hybrids in the late 1990’s.
Process
Once the coffee arrives at the station, a thorough 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.
Next, the coffee cherries are depulped and fermented for 100 hours. To ensure optimal mucilage removal, the water is changed with cold water every 24 hours.
Finally, the coffee is placed on African drying beds for 15 days and turned 5 / 6 times a day to ensure even drying.