판매 중

Ethiopia Yirgacheffe Aricha Natural

판매 가격

( / )
결제 시 배송비 가 계산됩니다.
Size

price show up after logging in

익스클루시브 커피
Ethiopia Yirgacheffe Aricha Natural 을(를) 사용할 수 있을 때 이메일로 알림을 받으려면 여기 를 클릭하십시오.

이 사이트는 hCaptcha에 의해 보호되며, hCaptcha의 개인 정보 보호 정책 서비스 약관 이 적용됩니다.

이 사이트는 hCaptcha에 의해 보호되며, hCaptcha의 개인 정보 보호 정책 서비스 약관 이 적용됩니다.

Guest Beans of Mocha Origins Green, Limited amount lots from other origins that are carefully chosen by the leader of Mocha Origins Tareq. 
These lots are fully traceable to the farmers. 

 

Flavour Notes:
strawberry, floral, clove, lactic, creamy-body, thick-body, long-after, bright


Production area: Aricha District, Kochere Region, South Central Ethiopia
Processing: Natural
Altitude: 1,800~2,000m
Variety: Native
Crop Year: Arrival May 2024
Producer: 600 Small farmers in Aricha District
Drying: African bed
Standard: G1
Size: 16UP
Certification: None
Cultivation and pesticide use: Shade-grown, no pesticide chemical fertilizers used

 

One of the best selections in Yirgacheffe

Aricha District
In Ethiopia, the birthplace of coffee, Yirgacheffe is well known as a region that produces the highest quality beans. In particular, the Kochale area is rich in water resources and has a large number of washing factories, and is famous as one of the regions that produce high-quality Yirgacheffe coffee. We asked the Alicha Washing Station, which produces some of the best coffee in Yirgacheffe, to make this natural. This washing station is of a high level in all aspects of cherry ripeness, cherry sorting and refining techniques.

Careful Slow Drying

They used natural, ripe cherries normally used for high quality washed Coffee. In this high altitude, equatorial region, too much sunlight can damage the cherries and parchment, resulting in a cloudy taste. Therefore, cherries are covered with plastic sheets from 11:00 am to 3:00 pm, when the sun is strongest, to prevent rapid drying. In addition, the coffee is slowly dried (slow drying) over a period of 20 days, instead of the usual 10 days, to equalize the moisture content in the coffee and produce a complex yet clean flavor. The slow drying process reduces the speed of deterioration and allows the coffee to maintain its high quality throughout the year.