Most coffees grown in Yirgacheffe are local landrace (or, heirloom), farmed using traditional intercropping methods. Doing this maximizes farm land for smallholders. Most farms are also organic by nature of these traditional methods which does not include the use of pesticides or adding fertilizers.
Coffees are delivered to the Aricha mill by 650 smallholder farmers in the surrounding community. Upon arrival, cherries either quickly pulped (for washed lots) or are set out to dry on raised beds. This natural lot was dried for about 4 weeks, being turned often during the first week to ensure even drying.
We’ve found that grade 3 naturals from Ethiopia have been cupping better and better in recent years, and this lot from Aricha follows suit. We love the cup profile that we get here, with notes of Blackberry, Grape, Chamomile, and Vanilla.