Ethiopia Arsi Riripa Natural (Single Origin)

The geographical location of the coffee plantation is an essential contributing factor to the unique flavor profile of the coffee. The high altitudes, coupled with the abundant sunshine, create an ideal environment for the growth and development of coffee cherries. The heirloom varieties grown on the plantation are unique to the region, and their genetic makeup plays a significant role in the final taste of the coffee. Additionally, the local knowledge and expertise of the farmers and roasters are invaluable in ensuring a high-quality product. The resulting cup of coffee is characterized by a clean, citric acidity with notes of sweet chocolate and floral, making it a delightful and flavorful experience for coffee lovers.

Ethiopia Arsi Riripa Single Origin
88.00 Cupping Score: High altitudes, plentiful sunshine, unique indigenous heirloom varieties and an abundance of local knowledge all contribute to a cup profile characterized by a clean, citric acidity and notes ranging from sweet chocolate to floral.
Tasting Notes: Strawberry, Chocolate
Varietal: JARC74110, JARC VARIETIES, LOCAL LANDRACES
Region: Sidamo
Altitude: 2200
Process: Natural

Sidamo coffees offer a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town, and even farm to farm, with growers often boasting a unique variety seldom found outside of their own plot of land, if at all. When these different varieties are blended at the local cooperative, the final result expresses the complexity of the region’s plant genetics. Farming methods in Sidamo remain largely traditional. Farm work is typically manual with very few tasks mechanized, even during processing. Producers intercrop their coffee plants with other food crops. This strategy allows smallholders to optimize their land use and provide food for their families. In addition to intercropping, most farms are organic by default (fertilizers and pesticides are rarely utilized).
Farmers handpick ripe cherry for delivery to the Refisa washing station for careful inspection. Selected cherries are depulped (by disk pulper) and then fermented in water for 36-48 hours, depending on weather conditions. Parchment is then washed in clean water grading channels and spread out to dry on raised African beds. Raked and turned frequently to ensure uniformity, after 12-15 days (or when optimum moisture content is reached), the coffee is bagged and stored in the mill’s warehouse. A month later, the coffee is sent to a dry mill to be hulled and prepared for export..