The Kebel Aricha processing station in Yirgacheffe brings together the hard work of about 650 to 700 smallholder farmers in the surrounding area, who hand-pick ripe cherries in exchange for cash payment. After strict sorting, the cherries are spread out on raised drying beds to undergo four to six weeks of sun exposure, and during the first few days they must be turned at regular intervals to prevent over-fermentation. This lot of natural Aricha has been graded G1, the highest level, by the ECX, excelling in green bean appearance, consistency, freshness, and both dry and wet aroma. If you prefer bright acidity and intense berry notes, this bean is not to be missed. This article also introduces Project Origin, a green bean sourcing program initiated by Sasa Sestic, which works directly with farmers in impoverished producing regions, pays a purchase price 20% higher than the Fair Trade price, and is dedicated to strengthening the connection between roasters and coffee farmers. Front Street Coffee also recommends this excellent lot with its richly layered flavors.
Around the Kebel Aricha processing station in Yirgacheffe, there are about 650 to 700 smallholder coffee farmers. These farmers deliver ripe coffee cherries here and receive cash income after processing. The processing station sorts the cherries, selects the qualified ones, and spreads them directly on raised drying beds for natural processing. During the first few days of drying, workers turn the cherries every 2 to 3 hours to prevent over-fermentation. After a four-to-six-week drying process, workers remove the outer pulp with a machine depending on weather and temperature conditions, and then transport the beans to Addis for storage. Generally, naturally processed beans are stored in parchment form until just before export, when they are hulled, in order to ensure green bean quality. This lot of natural Aricha has been graded G1, the highest level, by the ECX, and performs excellently in green bean appearance, consistency, freshness, dry aroma, and flavor. If you like bright acidity and intense berry flavors, this bean is absolutely worth trying!
Flavor description: with a slight fermented wine aroma, as well as notes of pit dates and sweet citrus, along with aromas of dark berries, lychee, star fruit, peach, white peach, and longan with red dates, a honey-like sweetness, a cocoa finish mixed with a few spices, high body, and a long lingering aftertaste.
About Project Origin
Sasa Sestic is the winner of the 2015 World Barista Championship. Three years ago, together with his business team at ONA Coffee, he launched a green bean sourcing project called Project Origin. The project works directly with coffee farmers in poor countries and regions, improves their production conditions, and purchases at a price 20% higher than the Fair Trade price.
The original intention behind launching this project was also to deepen communication and ties between roasters and coffee farmers, while guiding farmers to grow high-quality coffee beans. So far, Sasa has established cooperative relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica, among others.
The above content is compiled by CoffeeHunters, a coffee news website.
