Description
Ethiopia Grade 1 Dry Process Aramo
This particular lot is comprised of small farm lots within the village of Aramo, located in the highlands of Yirga Cheffe town. Much of the coffee that is sold as “Aramo” is made up of farms both inside and outside the actual village, but that are all processed at the central Aramo cooperative. Not the case for this coffee, in that it is all from one particular area. The altitude ranges from about 1900 – 2100 masl. The heirloom varietal coffee is naturally processed, sun dried for 15-20 days on African raised beds, and prepared to Grade 1 specifications. During the daytime, the cherries are constantly turned to assure an even drying process.Throughout the drying process, the fruit sugars of the pulp are partly soaked up by the bean, resulting in the typical fruity and sweet flavor of this coffee. Once the coffee cherries have reached a humidity content of approx. 13% of the husk is removed and the coffee is prepared for shipping.
This is definitely one of the best dry-processed Ethiopian coffees we’ve cupped this season. it was so easy to pick it out when cupping pre shipment samples, it has a distinctive unmistakable sweet aroma. A complex coffee with peach, berry, papaya and passion fruit. Espresso roasts enhance notes of star jasmine and coffee flower. As the cup cools the fruit flavours intensify with huge apricot, orange and fresh strawberry.
Normally we would prefer a natural process coffee as a filter not so with the Aramo an indulgent espresso when roasted beyond 20% DTR.
SCA Score
90.5
Colour : 77
Acidity: 9
Body: 9
Flavor: 8
Aftertaste: 9
With Milk: 8
