Aramo is in Yirgacheffe district in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years, the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude (up to 2,200 metres above sea level in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.
The indigenous ‘wild’ varietals which grow in Ethiopia are responsible for the unique flavour notes which make for an unusual but distinctive cup. When Ethiopian coffees are out of season and unavailable many of you come to us looking for recommendations and they can be tricky as these delicious Ethiopian coffees are so unique and hard to replace.
Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point, the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12-15 days (until the ideal moisture level has been reached). In the daytime, the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12 pm and 3 pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged in GrainPro for export.
In the cup this is a classic, super floral washed Yirgacheffe. Expect upfront jasmine, before white sugar and lemon rind appear alongside it. The last component of that classic Yirgacheffe is the black tea, which only hits you on the aftertaste.
- Country: Ethiopia
- District: Yirgacheffe
- Zone: Gedeo
- Region: Southern Nations, Nationalities & Peoples' (SNNP)
- Mill: Bollodu
- Mill Manager: Abiyot Ageze
- Number of Farms: 650-750
- Farm Size: 2 hectares per farmer (Average)
- Altitude: 1,900-2,100 m.a.s.l.
- Processing Method: Fully Washed
- Fermentation Time: 36-48 Hours
- Drying Method: Raised African Beds
- Drying Time: 12-15 Days
- Varietal: Indigenous Wild Varietals
- Soil: Fertile, red-brown, well drained and 1.5m depth
Floral, jasmine, white sugar, lemon rind, black tea
Clean cup: (1–8): 7
Sweetness: (1–8): 6
Acidity: (1–8): 6.5
Mouthfeel: (1–8): 6
Flavour: (1–8): 6.5
Aftertaste: (1–8): 7
Balance: (1–8): 6
Overall: (1–8): 7
Correction: (+36): +36
Total: (max. 100): 88
Medium - nice and steady through first crack and then drop the roast in the gap between cracks.