One of Ethiopia’s most prized coffees, Yirgacheffe is grown in the lush highlands of the Rift Plateau. This particular variety is dry-processed or "natural," meaning the beans are dried inside the fruit rather than after the fruit is removed.
Ethiopian Natural Yirgacheffe shows a characteristic brightness in the cup due to the distinctive red tint in the silty, loan clay soil. Its slightly bright red fruit fragrance hints of citrus, berry, peach and pineapple.
Natural Yirgacheffe is believed to be culled from smaller holder farmers in the Gedeo region near Yiracheffe township. The area is planted with mostly Bourbon and Caturra.
Post harvest, the preparation involves careful picking of only red ripe cherries and the use of raised drying platforms covered with Hessian cloth, on which the beans are continuously turned for even drying. While most of the greater Yirgacheffe and Sidamo areas utilize a fully washed preparation, mills in the Gedeo region have introduced sundried naturals as a viable alternative in Southern Ethiopia..
This Southern Ethiopian specialty lot comes from the small town of Aricha Keble in the region of Yirgacheffe. Located on the eastern slope of the lush green mountains of the Rift Valley at an altitude of 1,950 metres above sea level..
Yirgacheffe is an excellent coffee growing district, the farm area covers 1,400 hectares and the Aricha Keble area employs 700 farmers who each have a 2 hectare plot devoted to coffee.
This natural coffee is sun dried on raised beds, over time, the skin and sticky juices of the cherry dry out in the sun. This process can take this distinctive coffee.
Delicious as a filter brew or enjoyed as an espresso, this coffee displays sweet notes of strawberry, chocolate and roasted hazelnuts combined with a rich creamy texture and citrus acidity.
Ethiopian Aricha Powerful fruit and floral notes up front. Sweet, rich chocolate and berry flavours with a heavy cream texture. Intensely long sweet finish.