Bright & Lively
About this coffee
This stunning Ethiopian impresses us year after year. Bursting with floral bouquet and tons of fruitiness. The Aricha is sourced from 750 family-owned farms around the Aricha washing station located in the Yirgacheffe district of the Gedeo Zone. Edido, Gersie, and Molicha are the villages that cultivate and process this micro-lot.
The coffee growers in the area deliver their ripe cherries to the Aricha coffee mill station where the cherries are sorted and then pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on the weather, the beans are then dried for 10 to 12 days until the moisture content is reduced to 11.5 percent. This level of attention to detail and commitment to excellence is a huge reason why coffees produced here are consistently exceptional and sparkling with complexity. They are then transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.
Over a number of years this 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 2,200m in some areas), fertile red-brown clay soil roughly 1.5 meters deep, consistent and plentiful rains, and an abundance of local knowledge all contribute to the high regard paid to Yirgacheffe coffees. The indigenous 'heirloom varietals' that grow wild in Ethiopia are responsible for the unique flavor notes which make for an unusual but beautifully refined cup characterized by strong citric acidity, sweet chocolate and floral/herbal hints of jasmine, lemon and bergamot.
When we imagine what the quintessential Bright & Lively cup profile is, we often picture a coffee like this: sweet, fruity, complex, and delicious down to the very last sip.
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