Exceptional clarity, highlighted by intensely bright, tropical acidity. Notes of lychee, guava and pineapple provide a punchy fruitiness, ending with a long floral aftertaste. A shining example of Ethiopian coffee's provenance.
Recommended for pour-over, Aeropress and cold brew.
Aroresa originates from Ethiopia’s renowned coffee region of Sidama, in the south-east of the country. It is named after the ‘woreda’ (administrative district) of Aroresa. The washing station sits at 1,856m above sea level, in the steep foothills of the Bale Mountain Range. Coffee is delivered daily to Aroresa by between 650-750 local coffee growers.
Family plots in these parts are small and intensively farmed with intercropped coffee, food crops like pulses, grain and yams, and other cash crops like khat (similar to tobacco) and Ethiopian banana.
Most farms are planted amongst or alongside indigenous forest trees, which provide a thick canopy of shade for the coffee trees. Historically, farmers in this area will use organic farming practices as there is no ready access to artificial fertilisers or pesticides.
This coffee was processed using the natural method; a complex process requiring a high level of attention to detail in order to be done well. Ethiopian coffee has been processed this way by generations of farmers who have mastered the art of the natural method through centuries of tradition and experience.
This coffee is classified as Grade 1, indicating that maximum effort has been put into the selection, grading and drying to ensure the very highest quality coffee is produced.
Each day, carefully hand-picked coffee cherries are delivered to the wet mill and are meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup.
The coffee is then graded by weight and spread evenly on raised African beds (screens) to dry in the sun. Initially, it is laid very thinly and turned regularly to ensure consistent drying and prevent over-fermentation. This is done very carefully to avoid damage to the fruit.
After a few days, when the coffee has reached 25% humidity—this is called the “raisin stage”—the layers of coffee are gradually increased. The coffee is turned constantly whilst drying to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew.
Once the coffee reaches the optimum moisture level (usually after 15–18 days), it is hulled and rested in bags in parchment until it is ready for export.
Sidama is a wide geographical classification that encompasses much of central-south Ethiopia and includes renowned coffee producing localities such as Yirgacheffe, Kochere, West Arsi, Bensa and Guji. The Sidama zone is named after the Sidama people; a tribe with a long and proud history of coffee production.
Synonymous with quality, Sidama produces exceptional natural and washed coffees that showcase an extremely diverse range of flavour profiles. Coffees from Sidama are noted for their intensely fruit-forward, tea-like, floral and complex character and are sought after worldwide.
It is widely accepted that the coffee species, Arabica, originated in the lush forests of southern forests of Ethiopia and hence growing conditions in this area are perfectly suited for producing exquisite coffees.
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