[Brand Introduction] Ethiopia Aricha Washed Coffee - Refreshing Taste
This series introduces the coffee brands available on CROWD ROASTER app.
This time we will introduce you to Washto from Yirgacheffe, a famous Ethiopian region!
Its name is " Ethiopia/Alicha/Ethiopian Native/Washt ".
We are currently accepting applications for the brand's first roast event.
This is a roasting event hosted by Ono from Brewman Tokyo .
Ono , who specializes in Ethiopian roasting, will be hosting a roasting event. Read this article and be sure to join!
Bright and refreshing taste reminiscent of lime and yellow peach
Ethiopia Aricha G1 features refreshing citrus flavors like lime and blood orange, and a gentle sweetness reminiscent of yellow peach. It is a well-balanced coffee with a medium body and a satisfying finish.
The clear flavor, refined by the washed process, allows you to fully experience the charm of Yirgacheffe coffee.
Yirgacheffe, the mecca of specialty coffee
Yirgacheffe, where the Alicha Washing Station is located, is a coffee-producing region in southern Ethiopia. Located at an altitude of 1,800m to 2,200m, the highlands have abundant rainfall and large temperature differences between day and night, creating an ideal environment for coffee cultivation.
Yirgacheffe coffee is known for its floral aroma, bright acidity, and clean taste, and is highly acclaimed by coffee lovers around the world. As a producing region in Ethiopia where the tradition of washed processing is particularly deeply rooted, it has become synonymous with specialty coffee.
Yirgacheffe coffee is known for its floral aroma, bright acidity, and clean taste, and is highly acclaimed by coffee lovers around the world. As a producing region in Ethiopia where the tradition of washed processing is particularly deeply rooted, it has become synonymous with specialty coffee.
Coffee supported by 650 small producers
Alicha G1 is made from coffee cherries grown by approximately 650 farmers around the Alicha Washing Station.
Abby, owner of Aleecha Washing Station Coffee cultivation in Ethiopia is dominated by small-scale farmers who own less than one hectare of land. While they cultivate coffee as a cash crop, they also grow subsistence crops such as potatoes, mangoes, and avocados to support themselves and make a living.
These small-scale farmers cannot afford to have their own processing facilities. This is where "washing stations" play an important role. Local producers bring their harvested coffee cherries together, and processing takes place all at once here. Quality control at the washing stations has a major impact on the final quality of the coffee.
These small-scale farmers cannot afford to have their own processing facilities. This is where "washing stations" play an important role. Local producers bring their harvested coffee cherries together, and processing takes place all at once here. Quality control at the washing stations has a major impact on the final quality of the coffee.
Achieving G1 grade through thorough quality control
The Alicja Washing Station performs thorough quality control on the cherries brought in. First, they use a floater to remove immature and lightly ripened beans, and then they are carefully sun-dried on African beds.
In the final finishing process, the selection is done by hand multiple times to ensure that the product meets the G1 grade.
In Ethiopia, coffee beans are graded according to the number of defects, with G1 being the highest quality grade. Only coffee that meets the strict standard of 0 to 3 defects per 300g can be certified as G1. Achieving this grade requires careful work at each stage of processing, followed by a final, labor-intensive hand-sorting process.
In the final finishing process, the selection is done by hand multiple times to ensure that the product meets the G1 grade.
In Ethiopia, coffee beans are graded according to the number of defects, with G1 being the highest quality grade. Only coffee that meets the strict standard of 0 to 3 defects per 300g can be certified as G1. Achieving this grade requires careful work at each stage of processing, followed by a final, labor-intensive hand-sorting process.
Cultivation methods that are close to nature
Aricha growers have limited incomes and cannot afford to purchase Manabu fertilizers, pesticides, or herbicides. As a result, they cultivate their crops in a natural way, without the use of chemical fertilizers, pesticides, or herbicides.
This traditional cultivation method, combined with thorough quality control at the washing station, results in the clean, transparent taste that is characteristic of Yirgacheffe.
This traditional cultivation method, combined with thorough quality control at the washing station, results in the clean, transparent taste that is characteristic of Yirgacheffe.
Complex flavors created by Ethiopian native rice
The coffee used in this coffee is native Ethiopian varieties. Ethiopia is the native land of coffee, and there are countless varieties, including wild species. The varieties cultivated in Alicha are also native varieties that have been rooted in the land for a long time, and the complex blend of these varieties creates the multi-layered flavor that is unique to Yirgacheffe.
With its bright citrus acidity, yellow peach-like sweetness, and clean finish, Aricha is a cup that allows you to fully enjoy the charm of Ethiopian coffee.
With its bright citrus acidity, yellow peach-like sweetness, and clean finish, Aricha is a cup that allows you to fully enjoy the charm of Ethiopian coffee.
Please join Ono 's roast event, which will bring out that charm, by clicking the link below!
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