Yirgacheffe has become famous for coffees with distinct, berry, fruit flavours. The thick vegetation is a product of the warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices. The multitude of micro-regions creates complex profiles depending on the washing station a particular coffee is from.
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Aricha is the name of the washing station where this coffee is processed. Edido is the village, or kebele, where this coffee is grown and processed in the microregion of Yirgacheffe. The soils in this region are red-brown clay soil, about 1.5 meters deep, producing coffee with complex, juicy and floral notes.
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Coffee Processing:
Coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.
