Ethiopia - Aramo Yirgacheffe

 

  • ORIGIN:       Ethiopia
  • REGION:      Gedeo, Yirgacheffe 
  • FARM:          Aramo Washing Station
  • VARIETY:     Ethiopia Heirloom
  • ALTITUDE:  1900 - 2100 masl
  • PROCESS:  Natural - 36 hr fermentation
  • ROAST:       Medium-Light

Sweet Blueberry, Strawberry, Floral

In the cup, the Aramo truly delivers. A perfumed floral aroma leads into a crisp and complex fruit basket flavor. Milky body provides the backbone for the fruit and aromatics, creating a harmonious balance. The cup finishes with lingering, pleasant mouthfeel.

The washed coffees of Yirgacheffe have long been prized for their delicate, tea-like aromatics and clean citrus flavor. Recently, producers in the Gedeo region have been reinventing the natural process originally developed in Ethiopia to offer a completely different profile from this well-known origin. The Aramo is a prime example of the fruitiness, complexity, and character of these Natural Yirgacheffe coffees.

Ethiopia Yirgacheffe Aramo is sourced from family-owned farms organized around the Aramo coffee mill located in the Yirgacheffe district of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area. The Aramo mill is owned and operated by Alemayehu Birhanu and his family. The Aramo mill receives ripe cherries from 650 small coffee farmers. Coffee producers deliver their ripe cherries to the Aricha coffee mill station where the cherries are sorted and then placed on raised drying beds in thin layers. The cherries are turned every 2 to 3 hours in the first few days to avoid over-fermentation and mold growth. Depending on weather, 4 to 6 weeks later the beans are de-hulled and transported in parchment to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.




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