Berries – apricot – cocoa – smooth
Aricha is the name of a coffee mill within the Yirgecheffe district in Ethiopia. About 700 smallholder farmers from the surrounding area contribute to this lot.
After ripe cherries are delivered to the mill, they’re sorted and placed on raised drying beds in thin layers to ensure that the warm air can circulate around the coffee. The cherries are turned every 2 to 3 hours in the first few days to avoid over-fermentation and mold growth. Depending on weather, the coffee takes 4 to 6 weeks to dry. This technique of processing coffee is one of the oldest in the world, but has the potential to yield wonderful fruit flavors in coffee.
Once dried, coffee is dry-hulled and transported in parchment to Addis Ababa to be milled and bagged prior to export.