Year after year, this coffee is always stunning! From the Aricha station, formerly known as the Misty Valley station, located at around 5700 feet in the Yirgacheffe highlands of southern Ethiopia. Approximately 700 small farmers bring their heirloom coffee to this station for processing. This coffee is subject to an incredible amount of care from start to finish. When the ripe cherries are first brought to the mill to dry on raised African beds, they are constantly turned (day and night!) for the first 48 hours of drying to ensure an even evaporation of the moisture from the cherry. This lends a consistency and cleanliness to the cup. After the coffee is fully dried and the skin, mucilage, and parchment removed, it is sorted and traded through the Ethiopian Coffee Exchange as a Grade 1 Yirgacheffe.
This is a perfect example of what a natural Ethiopian should be. Very fruity upfront, great dark fruit notes and aromatics. This is the cup of coffee you cannot wait to grind up just so you can smell it. A little citrus acidity upfront, a little floral and lots of fermented fruit ranging from red fruit strawberry to blueberry - nicely balanced with a smooth chocolaty undertone and a jammy body. Don't miss this one!
Flavor notes: Bright, blueberry, lemon, chocolate, slight floral notes with a medium body.
Processing method: Natural
Recommended brew method/water temp: Chemex at 202°F