Core

Our Recommendation (click image to buy):

Rachia | Ethiopia

Process: Washed

Farmer: Local small holders

Altitude: 1950-2300 MASL

Region: Yirgacheffe, Ethiopia

Taste: apricot, cranberry, black tea, chamomile, makrut lime leaf, orange zest & blueberry

TL;DR: Nope, we didn’t go dyslexic this time (it’s happened before) this is RACHIA not ARICHA… Although it’s from the same area, it offers a different collection of delicious flavours!

We’ll be honest, we don’t have a whole lot of information about this coffee. We know it’s come to us via a good source, and we know everyone was paid fairly along the chain, but the reality of coffee in Ethiopia sometimes is that there isn’t a whole lot of story to tell. You’ll be happy knowing this coffee supports a lot of families, and is really delicious, so everyone is winning.

This lot is sourced from more than 450 farmers living in the Yirgacheffe, Aricha district. Farmers deliver ripe cherries to the Gizat washing station, where they are sorted into grades using density channels, fermented for 36-72 hours, washed, floated for defects, and then sent to raised drying tables for 8-15 days or until desired moisture content is reached (11.5%).

These African raised beds are carefully constructed to ensure proper air circulation and temperature control for optimal, steady drying. Cherries are also turned regularly to prevent damage via over-fermentation and/ or mould growth.

The cherries are stored at a local warehouse after the moisture is recorded at 11.5- 12%, then further processed (colour, density and screen size sorted) and milled ready for export.

We’ve kept things light and spritz-y here. Aiming to focus on and highlight the sparkling acidity and complex fruit acidity. It offers a great contrast to our natural coffees from Ethiopia this season, so make sure you try them all!