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Ethiopia Yirgacheffe Aricha Washed G1

31 Sold50 in stock

RM 60.00

Tasting Note : Roselle, Black Currant, Orange Marmalade, Pu’er Tea

Country: Ethiopia

Roasting level: Light

Available Pack Quantity: 200g

Processing Method: Washed

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Roselle, Black Currant, Orange Marmalade, Pu’er Tea

Variety Heirloom
Processing Washed
Region Yirgacheffe
Altitude 1,750-2,300m
Roast Level Medium Roast
Tasting Notes Roselle, Black Currant, Orange Marmalade, Pu’er Tea
Quantity 200g

About this coffee :

The Dumerso washing station is located near the town of Yirgacheffe and is run by Hirut Birhanu and Mahder Birhanu.

They have a cupping lab inside the washing station so that the quality of the coffee can be checked before being sold, the coffee is then quality checked again once it reaches the Ethiopian Tea and Coffee Authority (ECTA) prior to shipment. The ECTA was re-formed in 2016 in a move to enhance the productivity and quality of coffee and tea in Ethiopia. All coffee must pass through ECTA before being exported for a quality inspection.

To create a natural coffee, cherry is picked at optimal ripeness and brought to the washing station by surrounding local farmers. The small surrounding farms where the coffee is grown are farming on red clay soil, which is rich in minerals such as aluminium and iron. Tree cover is typically provided by Wanza, Birbirra and Acacia. The cherry is then spread out and sun dried on raised beds to allow air to circulate both above and below the coffee allowing an even drying on the beans. This takes 15 days before the dried cherries are then taken for milling in Yirgacheffe itself.

The Heirloom coffee variety is a catch all term which encompasses many varieties of coffee in Ethiopia. Varieties come from broadly two categories – Jimma Agricultural Research Centre (JARC) an Ethiopian research centre concentrating on breeding coffees more resistant to pests (about 40 varieties), and regional landraces which grow wild in Ethiopia (not all are yet documented but thought to be over 10,000).

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Country

Roasting Level

Available Pack Quantity

200g, 1000g

Processing Method

EACH BREWING METHOD GRIND SIZE REFERENCE

BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm

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