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Etiopien, Aramo - Yirgacheffe
En virkelig god kaffe som er ristet lyst for at beholde de flygtige florale noter. I denne er det hvide blomster med et strejf af Yasmin og mandarin.
Kaffeplanterne gror i ca 1800m højde og producerer bønner af høj tæthed. Kaffen er fra Aramo distriktet i Yirgacheffe regionen og er af kendere anset for at være blandt noget af det bedste Etiopien kan tilbyde. En klar kop med næsten jucy blød krop.
Bønnerne vaskes af det modne røde kød og al vaskevandet re-processes med naturlige rodzoneanlæg før det løber tilbage i naturen.
Background:
Yirgacheffe is a coffee region in southern Ethiopia that produces distinctive coffees from traditional varieties of Arabica long grown in the region. Yirgacheffe coffees like this one processed by the wet or washed method (fruit skin and pulp are removed before drying) typically express great aromatic complexity and intensity with a particular emphasis on floral notes. Like virtually all Ethiopia coffees, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops.
The Amamo washing station is part of the Aramo Cooperative founded in 1972 and worked with 22 other coops to form the Yirgacheffe Coffee Farmers Cooperative Union in 2002. This coop is 1,100 members strong and cultivates the Ethiopian Heirloom varietal of coffee at 1,750 – 1,900 MASL, which are then sent to the Aramo washing station.
Production process:
Cherries are hand sorted for unripes and over-ripes by the farmers before they go in to production. A Penagos Eco Pulper removes the skin, pulp and mucilage. It is then soaked in clean water in concrete tanks for about 8 hours.
Drying:
Skin dried and sorted under shade for about 6 hours after soaking. Sun dried about 10 days on African drying beds on hessian cloths. Coffees are covered in plastic or shade nets during midday and at night.
Soil:
Clay loam.
Specifikke referencer
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