Many different local coffee farmers
2100 – 2400m
After manually picking the cherries and sorting the floaters out, they are put on African beds where they get turned every half hour. After lying and drying between 18 and 22 days the dried cherries are stored in plastic bags and sent to the depulping station, in the nearby town Dintu. After the cherries are depulped the coffee goes to Addis to the drying mill where they dry until an optimal percentage of humidity.
This Bourbon has a bright acidity and notes of dried fruits and strawberries. Expect a balanced cup with a light body. Expect a balanced cup with a light body.
SCA evaluation: 88 points.
The washing station
The washing station of Hambela Arifi is 25 years old. The people working have tons of experience and even recognize the varieties that are coming in and are growing in the areas. For this specific lot they were asked to include cherries from the Bourbon plant variety only. This fact elevates the exclusivity of this lot compared to others that are mainly composed of Heirloom.
By the way, “Arifi” is Amharic for “Super good”. We encourage you to give it a try and draw your own conclusions about this very special coffee.