The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Our Fruity Profile, which is a lighter roast, brings out the lemon, floral and toffee notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Yirgacheffe is one of Ethiopia’s four main coffee-growing regions. The region’s iron-rich soil and high elevations make it one of the best-known coffee regions in the world. Yirgacheffe coffees are known for their:
The farm & mill where the coffee cherry is grown & processed.
The Aricha washing station used to be called the Misty Valley station, as it sits 1,925 meters above sea level. Around 700 small-scale coffee farmers from the surrounding area bring their lots to this station. The station itself is near the village, or kebele, of Idido.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
More than 1,000 different heirloom varietals are grown in Ethiopia. This selection, with its cocoa, nutty and dark chocolate notes, is a perfect example of the flavors typically produced by Ethiopia heirloom varietals.