Green Coffee – Ethiopia – Aricha Yirgacheffe

An incredibly refined natural coffee which really excels when prepared black. Expect notes of sweet stone fruits followed by fine tea-like aromatics.

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Notes of: Cherry jam, candied lemon peel, bergamot

The Coffee

Grown from indigenous ‘heirloom’ varietals native to Ethiopia’s forests, this coffee has a pleasantly unique flavour palate – with big hits of sweet cocoa and cherry jam followed by delicate hints of lemongrass and bergamont.

The Region

Aricha is in the Yirgacheffe District of Ethiopia, which has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude, fertile soils, plentiful rains, and an abundance of local knowledge passed down through generations are all contributing factors to the high status of Yirgacheffe coffees.

The Roast

Like all naturals, this coffee benefits from a slightly more gentle heat application than its washed counterparts – particularly at the start of the roast. Consequently we start with a lower charge temp and allow for a 20 second soak before applying heat to the beans.

We gradually reduce our heat and increase airflow until we hit 1st crack after around 9 minutes (you have to listen carefully with this bean!). We extend the development phase past start of 1st crack by around 15%, which gives us the perfect balance of the fruity complexity we love and a good rounded sweetness.