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 a microregion of Yirgacheffe. Aricha is about 8 kilometers from the center of Yirgacheffe Town.
Aside from its near-legendary status as the “birthplace” of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavour and character that exists among micro-regions, specifically within this southwestern Gedeo Zone of Yirgacheffe whereas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity.
The growers take their cherries here after the day’s harvest for processing. This natural processed coffee from Aricha was dried in thin layers on raised drying beds. To avoid over-fermentation and mold, the cherries are turned every 3 hours in the first few days. Depending on weather conditions, 5-6 weeks later the beans are hulled.
The attention to detail is so important in coffee processing and these results are noticeable in the cup with improved sweetness and clarity.