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Ethiopia Yirgacheffe Aricha Coffee G1 *L
Ethiopia Yirgacheffe Aricha Coffee G1 *L
Ethiopia Yirgacheffe Aricha Coffee G1 *L
Ethiopia Yirgacheffe Aricha Coffee G1 *L
Ethiopia Yirgacheffe Aricha Coffee G1 *L
CRA Coffee

Ethiopia Yirgacheffe Aricha Coffee G1 *L

Regular price $199.00 $0.00

Ethiopia Yirgacheffe Aricha G1 coffee is a single origin specialty grade coffee beans from Kebel Aricha coffee mill Yirgacheffe, Southern region in Ethiopia. This coffee is G1, washed processed and roasted in light medium level. Citrus acidity and smooth body. Syrupy, orange, grapefruit flavor with floral, black grape aroma.

Ethiopia Washed Yirgacheffe Aricha G1
Origin: Ethiopia
Region: Yirgacheffe, Southern Ethiopia
Grade: G1
Variety: Ethiopian Heirloom
Altitude: 1900 - 2100 masl
Process: Washed
Roasting Level: Light Medium roast

Tasting Notes:
Aroma: Floral, Black Grape
Acidity: Citrus
Body: Smooth
Flavour: Syrupy, Orange, Grapefruit


Ethiopia Yirgacheffe Aricha is sourced from small coffee producers organized around the Kebel Aricha coffee mill, located in the Gedeo Zone of the Yirgacheffe district. The coffee was grown by smallholder farmers living around the Kebel (town) of Aricha. Between 650 and 700 small coffee farmers produce this coffee in the Gedeo Zone in the Yirgacheffe district approximately 5km West of Yirgacheffe town. The Gedeo zone is named after the Gedeo people who are local to this area. These small coffee farmers deliver ripe cherries, typica and indigenous varietals to Kebel Aricha mill where the cherries are then sorted and placed on drying beds for 12 to 15 days depending on the weather. The cherries are turned every 2-3 hours in the first few days to avoid over fermentation and avoid mold growth. One month later the beans are dehulled and transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.
Southern Ethiopia coffees are largely produced from distinctive indigenous Ethiopian varieties of Arabica long grown in their respective regions. Processed by the wet or washed method, in which skin and fruit flesh are removed from the beans or seeds before they are dried.


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