Ethiopia Yirgacheffe Aramo - medium roast, creamy, notes of lemon, jasmine, and pear.
Flavor Profile: Creamy, notes of lemon, jasmine, and pear
Grower: 650 smallholder farmers organized around the Aramo washing station
Variety: Indigenous heirloom cultivars
Region: Aramo, Gedeo Zone, Southern Nations, Nationalities and Peoples' Regional State, Ethiopia
Harvest: October - January
Altitude: 1900 – 2100 meters
Process: Fully washed and dried on raised beds
Ethiopia Yirgacheffe Aramo is sourced from 650 family owned farms located near the Yirgachefe District of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Small coffee farmers deliver ripe cherries to the Aramo mill where they are carefully sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.