ETHIOPIA - ARICHA - washed
Unit price per
TECHNICAL DESCRIPTION
| Package weight | 250g |
| Origin | Ethiopia |
| Area | Yirgacheffe |
| Cooperative/Farm | Aricha |
| Microlot | Gr. 1 |
| Altitude | 1925m |
| Variety | Autochthonous variety |
| Process | Washed |
| Moisture | 10,3% |
| Density | 736g/l |
FULL DESCRIPTION
All the Arabica coffees in the world come from here, in Ethiopia, in particular in Yirgacheffe and the pickers in the area bring the drupes to the Aricha washing station.
This combines with the processing based on absolute quality and you will have the original recipe for an excellent Specialty coffee that leaves its mark!
This specialty coffee arrives from the Aricha washing station, which is located near the town of Yirgacheffe, has notes of flowers, black tea and bergamot, typical of high-quality washed coffees from this area.
Cultivation methods in the region remain largely traditional. Yirgacheffe farmers typically grow coffee plants with other food crops. This method is common among smallholders because it maximizes the use of land and provides food for their families.
In addition to remaining traditionally intercropped, most farms are also organic by default. Yirgacheffe farmers typically use very few - if any - fertilizers or pesticides. Most of the agricultural work is done manually by family members.
To take advantage of the magnificent climate, Aricha Station offers training courses to help farmers produce better quality cherries. The training focuses on cherry harvesting and transport procedures.
Processing:
Farmers selectively hand-pick the cherries and deliver them to the Aricha washing station. At the entrance, employees hand-select the incoming cherries to eliminate any that are under-ripe or damaged.
The cherries are then pulped and fermented for 36-48 hours in the station's 12 standardized fermentation tanks. After brewing, the parchment coffee is washed in clean water and transferred to some of the station's 280 raised drying beds. The coffee is raked frequently to ensure even drying. Drying takes approximately 18 days. The station marks all drying beds with a code that simplifies traceability and processing status.
All accepted cherries are then dried in thin layers on raised beds for approximately 18 days. The station has 280 drying beds. Each bed is marked with a code that simplifies traceability and processing status.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROASTING
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Chiara: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Ibrik/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infuser:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.
P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.
How to:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Macinatura media (medio grossa per Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
