Ethiopia Aramo Natural
Melon – raspberry – chocolate – sweet
This coffee is from the Aramo station near the village of Aramo located in the highlands of Yirgacheffe, within the Southern Nations, Nationalities, and Peoples Region (SNNPR) of Ethiopia. The station is privately owned with roughly 800 contributing farmers and is located at over 2000 masl.
After ripe cherries are harvested, they're delivered to the mill where sorting and drying takes place. The coffee is dried in thin layers to ensure that the warm air can circulate around the coffee, and 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.
12 oz./ 340g bags.