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'Good, washed Ethiopian coffee is just perfect for drinking as filter coffee - and this one is a great example.'
It's not difficult to find good natural processed Ethiopian coffee, but when looking for washed coffee from this country it's a different story. Good washed lots are delicate, complex and for me, they can be almost magical.
When we drink this coffee, we get a crisp, green apple acidity that is complemented by a fabulous cantaloupe melon sweetness. Add in a smooth caramel mouthfeel and you've got coffee that won't fail to put a smile on your face. Brew using something like a V60 to really dig into the layers of yummy.
Origin: Aricha Village, Gedeo Zone, Ethiopia.
Varietals: Kerume and heirloom.
Processing: Washed
Roast degree: 130 (read more).
Suitable for: All Brew Methods (read more)
Q Score: 87 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
This exceptional coffee is sourced from Aricha village in Ethiopia's Gedeo Zone.
It's cultivated by a dedicated community of 800 farmers, coffee is produced at
1,900 to 2,100 m.a.s.l.
This high-altitude region's unique microclimates contribute significantly to the coffee's distinctive qualities. The primary varieties cultivated are kerume and heirloom varieties, showcasing the rich genetic diversity of Ethiopian coffee.
Once the coffee arrives at the station, a thorough pre-sorting of the cherries is performed. The team carefully hand-sorts them, selecting only perfectly ripe ones and removing any unripe, overripe, or foreign material. Afterwards, the cherries are floated in water. Low-density, imperfect coffee is removed as it floats, while healthy, dense beans sink to the bottom. Next, the coffee cherries are depulped and fermented for 100 hours. To ensure optimal mucilage removal, the water is changed with cold water every 24
hours.
Finally, the coffee is placed on African drying beds for 15 days. It's turned 5 to 6
times a day to ensure even drying.
