Ethiopia natural Arabica Yirgacheffe Aramo Grade 1

sweet citric acidity, jasmine flowers, parfumed, ripe red berries, strawberries, complex and elegant, smooth body
Acidity
Rating:
100 % of 100
Flavor
Rating:
100 % of 100
SCA Score 87.00
Body
Rating:
80 % of 100
Spot: Vollers Hamburg
Quantity Available: 25 GrainPro bags of 60kg
SKU
102212.2-882
More Information
Unit of Measure GrainPro bags of 60kg
Status Spot
Warehouse Vollers Hamburg
Bag Type Grain Pro
Crop 21/22
Acidity 5.000000
Flavor 5.000000
Batch 102212.2
Region Yirgacheffe Aramo
Process Natural
Grade Grade 1
SCA Score 87.000000
Body 4.000000

Ethiopia is considered the cradle of coffee and famous for the fact that it was in the forest in the Kaffa region where Coffea Arabica grew wild. Ethiopia‘s coffee region Yirgacheffe is one of the most renowned regions for specialty coffee in general. The high altitudes and the long-lasting history of coffee cultivation in that area make Yirgacheffe a unique production region with a distinct cup profile. Coffees from here are known for their floral notes and citric acidity. Nowadays, the country shows a typical “smallholder” structure. This means that a high number of farmers with a usually small production yield carry together their cherries and bring them to central washing stations rather than processing their coffee with their own machinery.

This coffee comes from the washing station Aramo in the Yirgacheffee Highlands, Aricha district, which produces approx. 20% natural and 80% washed coffees. The smallholder farmers from the surrounding area bring their crop to the Aramo washing station where the cherries are sorted and naturally processed. After picking only the ripest cherries, they are dried for approx. 15-20 days in the sun on so-called „African drying beds“. During the daytime, the cherries are constantly turned to assure an even drying process. Throughout the drying process, the fruit sugars of the pulp are partly soaked up by the bean, resulting in the typical fruity and sweet flavor of this coffee. Once the coffee cherries have reached a humidity content of approx. 13% of the husk is removed and the coffee is prepared for shipping.

Fertile and densely populated lands in the west while vast and lone savannahs dominate the east - Ethiopia is a country of natural contrasts. Moreover, this East African gem has experienced only little Western influence. Its rich cultural heritage has formed this country into a place various religions and ethnicities call their home today. On top of that, Ethiopia is the place where coffee production was born.

Ethiopia is considered the cradle of coffee and famous for the fact that it was in the forest of the Kaffa region where Coffea Arabica grew wild. Nowadays, the country shows a typical "smallholder" structure. This means that many farmers with a usually small production yield carry together their cherries and bring them to central washing stations rather than processing their coffee with their own machinery. At the washing stations, the beans are carefully sorted before being processed. Only the fully ripe and red cherries find their way to the pulper in order to ensure a homogenous and consistent quality. Often, this homogenous quality is also assured through hand-grading mostly done by women.

The special care and dedication are definitely reflected in the cup: Ethiopian coffees are of great complexity with floral and fruity peaks while maintaining a balanced body and exciting aftertastes. Also, Ethiopian people themselves appreciate their own coffees since 40% of the production is said to be consumed within the country. This makes Ethiopia the greatest consumer of coffee in the world among producing countries. Coffee had already been well-established in Ethiopian culture before it was exported. Still practiced today, the traditional coffee ceremony brings together family and neighbors on a daily routine.

Usually, the honorable task of preparing the coffee is done by the woman of the household. She first roasts the beans in a pan on an open fire, then grinds it with a wooden mortar and adds it to boiling water for a couple of minutes. Once the water has taken up the coffee's flavors, it is sieved and served in an artful way. The grounds are brewed three times for one ceremony. Whenever Philip is in Ethiopia and is lucky enough to get invited for a cup of coffee, he makes sure to partake in all three rounds of the brewing ritual as he cannot get enough of this skillful celebration of one of his favorite coffees.

 

CONTINENTAfrica
COFFEE REGIONSSidamo, Yirgacheffe, Limu, Jima, Lekempti, Harrar
COFFEE ALTITUDES1,400 – 2,200 masl.
VARIETIESHeriloom Varieties
HARVEST PERIODOct – Feb
COFFEE FARMSMainly smallholder, some private estates
AVERAGE FARM SIZE0.5 – 5.5 ha
YEARLY PRODUCTION (IN 60KG BAGS)7,343,000
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