Ethiopia Yirgacheffe Aricha Espresso
A le goût de
Description
Aricha is a high elevation washed coffee from a remote community in Ethiopia’s Yirgacheffe region, grown by various smallholder producers at approximately 1,950 masl. The area’s rugged mountain terrain, cool climate & long coffee growing tradition help support slow cherry maturation, encouraging sweetness, floral aromatics and clarity in the cup. Producers cultivate Ethiopian landrace varieties on small farms averaging 0.1 to 2 hectares, often intercropping coffee with native shade trees such as false banana, which help shade and naturally fertilize the fields. During harvest, ripe cherries are delivered by motorcycle, horse or donkey to local collection centres before being transported to the central collection point. The coffee is then washed and fermented for 48 - 72 hours in cement tanks, before drying for 12 - 15 days under parabolic plastic covers. This careful processing helps preserve Aricha’s delicate floral character and clean fruit expression.
As a medium-light espresso roast, Ethiopia Yirgacheffe Aricha offers notes of peach, jasmine & black tea, with bright citrus acidity, elegant sweetness, a light-to-medium body, and a clean, lingering finish
ORIGINE
Aricha is a remote coffee growing community in Ethiopia’s Yirgacheffe region, home to smallholder producers from the Gedeo community. Farms are typically very small, averaging 0.1 to 2 hectares & are located in rugged mountain terrain at approximately 1,950 masl. Producers cultivate Ethiopian landrace varieties, often intercropped with native shade species such as false banana trees, supporting healthy growing conditions and slow cherry maturation. During harvest, ripe cherries are delivered by motorcycle, horse, or donkey to local collection centres before being washed, fermented for 48 - 72 hours in cement tanks & dried for 12 to 15 days under parabolic plastic covers. The result is a bright, floral, and elegant Yirgacheffe coffee, with notes of peach, jasmine and black tea.
GUIDE DE PREPARATION
Méthode de préparation
18 grammes de café fraîchement moulu / Temps d'extraction: 28 à 32 secondes / Extraire de 37 à 39 grammes d'espresso liquide / Température: 93-94°C / 9 bars à la jauge de la machine
DÉTAILS DU PRODUIT
- Producteur : Divers petits producteurs
- Pays : Éthiopie
- Region: Aricha, Yirgacheffe, Gedeo
- Variety: Ethiopian Landraces
- Elevation: 1950 m.a.s.l.
- Procédé : Lavé
- Niveau de torréfaction : Torréfaction espresso moyenne à légère
