Ethiopia Yirgachefee Aramo G1

Prefered brew methods: pour over, duo steeper, french press

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Description

Looking for a great fruity Coffee, Ethiopia has always had some to give us. step out of the normal this one and try and find out for yourself!!

Profile’s Scoring:

Acidity: High

Body: Average

Sweetness:  Very High

Roast Level: ???

Flavor Notes:

Floral, Green Apple, Honey and Lemon

 

Elevation: 1900 to 2100 meters

Varietals: Ethiopian Heirloom

Milling Process: Fully Washed

Drying Process: Raised beds

Harvest Start Month: October

Harvest End Month: January

Ethiopia Yirgacheffe Aramo is sourced from small coffee producers organized around the Kebel Aramo coffee mill, located in the Gedeo Zone of the Yirgacheffe district. The Gedeo Zone is named after the Gedeo people who are indigenous to this area. Ripe cherries, indigenous varietals, are delivered to the Kebel Aramo mill. Dried in the sun on drying beds for approx. 12-15 days. In the daytime the cherries need to be raked continuously in order to ensure a consistent drying process. In the day time , it will be covered from 12 to 3pm in order to protect it from the hot sun, as well as, when the night comes, the beds are carefully covered to protect it from rain fall. The beans are transported in parchment to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.

Additional information

Grind Type

Course (Cold Brew), Espresso, Drip, French Press, Whole Bean

Size

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