Clifton Coffee: Ethiopia, Yirgacheffe Aricha, Washed

Aricha station, formerly Misty Valley station also known as Idido. This station is located at around 1925 masl in Yirgacheffe highlands of southern Ethiopia. Approximately 700 farmers contribute their coffee to this station.

Ripe cherries are delivered to the wet mill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climatic conditions. After this point the parchment is thoroughly washed and graded by density before being drained on raised African beds for 12-15 days. The coffee is covered between 12pm – 3pm to protect it from the hot sun. The indigenous ‘heirloom’ varietals, which grow wild in Ethiopia are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, characterised by strong citric acidity, delicate jasmine florals and full bodied apricots.