Aricha - Ethiopia

FERMENTED STONE FRUIT, RASPBERRY

WHERE AND WHO

The coffee is sourced from Yirgacheffe Aricha, The site, which has 200 beds, sources coffee from the Aricha area and has been operating for three years, working with Ephtah for the past two years. The farm spans 2.5 hectares, situated at an elevation around 2100 masl. The coffee is grown under false banana shade trees to avoid direct sun and protect from storms. The farm works following organic agriculture and is waiting for certification.

FROM THE CHERRY TO THE BEAN

After the harvesting, coffee cherries are sorted to keep only the perfect ripeness point. Then they are washed and the coffee undergoes fermentation in plastic barrels for nine days. At the end of fermentation all the cherries are layed on raised beds to dry for 13 to 18 days, till reach the right moisture percentage.  

ABOUT THE VARIETY

HEIRLOOM

Heirloom coffee is a compound phrase for several naturally occurring types of coffee found in Ethiopia. This term is commonly used to refer to local types, many of which are still present in the wild today. In this case the exact variety of this coffee is J.A.R.K 74/158, selected to for enhanced pest resistance and higher yields