Ethiopia Dry Process Yirga Cheffe Aricha

This is a single station coffee from Aricha kebele in Yirga Cheffe. There are a few coffee stations in close proximity here, this with the name "Aricha" attached, and it's very close to Yirga Cheffe town. This grade 1 preparation means the coffee receives extra special attention, hand sorting from the drying tables to the final milled coffee, separating out under and over-ripe coffee cherry, and any defective beans. This extra work improves the overall cup quality and consistency from one cup to the next. It also means you'll have an easier time roasting with color consistency. Like most dry process coffees, you can expect a higher volume of chaff during roasting. Dry-processing means that the coffee was not pulped (the outer skin removed) or fermented to remove the fruity mucilage layer. In dry processing, the coffee cherry is picked and laid out in raised "beds" in the sun, turning the red fruit to a deep brown color over the course of a couple weeks, give or take. After a storage period, the coffee seed is hulled out in one step, removing all the dried skin, fruit and parchment layers at the same time. Having the fruit intact to the seed for this extended period of time tends to impart fruited flavors in the cup, as well as lower the acidity level and boost body. In the case of Aricha, we were pleasantly surprised to find a moderately bright cup when roasted light.