Ethiopia Yrgacheffe Aricha Natural

Ethiopia Yrgacheffe Aricha Natural

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About Ethiopia Yrgacheffe Aricha Natural

We have offered this coffee in past years, and are happy to be able to do so again.

This washing station was founded by brothers Girma and Fikadu Shento with partners Alemayehu Urdofa, Abiyot Ageze and Mitekie Kalu Kejela. The brothers are third generation coffee growers from Gedeo who decided to build a natural coffee processing site in Aricha to be used by the smallholder farmers living in the region. Roughly 900 growers use the facility in Aricha, and the washing station has grown from having 50 raised beds for coffee drying to 150 beds.



This coffee is unusual in that it is exported directly from the washing station by Tadesse Desta Exports. Starting in 2008 coffee purchasing had to be done through the Ethiopian Commodity Exchange (ECX), which limited what sort of deals could be done between grower and importer. Regulations relaxed in 2017, allowing for more direct trades.



This is a natural processed coffee, also known as dry processing, is where the skin and pulp of the coffee cherry are not removed prior to drying. This process takes a much longer time than washed processing, and varies depending on humidity, temperature and amount of sunlight. Cherries are dried on African style raised beds for proper airflow all around and the coffee itself must be frequently turned. When the desired moisture content is achieved (15 to 20 days depending on the weather), the dried cherries are milled down to the internal seed or bean. The sweet, fruity mucillage of the cherry penetrates the inner beans during this process, leaving a very noticeable fruitiness that can range from mild to extreme.



  • Regional State: Southern Nations, Nationalities and People's Region
  • Zone: Gedeo
  • Woreda (District): Yrgacheffe
  • Kebele (Village): Aricha
  • Altitude: 1950-2150 Meters above sea level
  • Coffee Variety: JARC (Jimma Agricultural Research Center) Cultivars, and indigenous landraces
  • Processing: Natural
  • Harvest: October-January


Cup Characteristics: Flavors of dried fruit, peach, raisins and pipe tobacco. A sweet, pleasant acidity and clean cup.

Roasting Notes: We stopped this roast about a minute past first crack and it seemed ideal - second crack had not yet started. Natural processed coffees tend to roast faster than washed coffees, so plan your roast accordingly. On a Behmor a P2 or P3 would work well.

Ethiopia coffee facts:

Population (2206): 75 Million People
Domestic Consumption: 1.5 Million bags per year
Coffee Export: 1.5 Million Bags of 60 Kg. (132.29 lb.)
Cultivated Area: 400,000 Hectares (988,000 Acres)

Harvest:
-- Unwashed: October to March
-- Washed: end of July to December

Arabica Introduced: The birthplace of coffee. Oldest recognized country of origin for uncultivated Arabica species.

Farms:
331,130 (94%) Smallholdings (less than or equal to 2.47 acres)
19,000 (6%) Government

Specialty Coffees:
Washed: Sidamo, Yirgacheffe, Limu, Bebeka

Unwashed: Harrar, Sidamo, Djimmah, Lekempti (wild coffee trees)

Botanical Varietals: Numerous indigenous cultivars.

Comments

About 50% of the coffee produced in Ethiopia is consumed there as the population has a rich coffee drinking culture, replete with ceremony and tradition.