Ethiopia Testi Adorsi Aricha
This special coffee is from a private mill in the local community of Aricha, in the highlands close to Yirgacheffe town. This mill is working in closely with one of our export partners to increase quality through systematic work at the processing station. The cherries are from small family plots of both recently planted trees of improved varietals, and traditional old varieties.
The area where this coffee is grown features some of the most complex and intense coffee flavors in Yirgacheffe. The region is dominated by small family plots of both recently planted trees of improved varietals, and traditional old varieties. Organic fertilizer is common, pruning less common.
First, coffee cherries are harvested by family members, then hand-sorted to remove unripes and overripe cherries before they are delivered to the washing station for processing.
The cherries are then pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
The parchment is fermented in water for 24-36 hours. Fermentation is slower at higher altitudes as temperatures are generally lower. Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
Parchment is then soaked in tanks in clean water for 12-24 hours before it is moved to the drying tables. Parchment is dried on raised beds in the sun for 10 - 12 days. The time depends on the thickness of the layers and temperatures. For the premium grades they will continuously sort the parchment at the drying tables. Coffees are piled up and covered in shade nets or plastic during the hottest hours of the day and overnight.