Ethiopian Aramo Station – Natural
Juicy and fruity, but no pronounced lemon citrus as many other Ethiopians have. Watermelon and raspberry burst into your mouth, with subtle notes of strawberry, fig and yellow plum. The sweetness overall is as expected with an Ethiopian natural process, but also complex and rewarding to its purchaser. Feels like a cousin of our Kayon Mountain we featured earlier this year, though without the noted dark chocolate notes.
The Aramo station was was founded in 2005 by Asnakech Thomas, the first Ethiopian female coffee producer, miller and direct exporter. Part of her mission has been to improve the lives of the Amaro people, with a particular focus on women and girls in the area. The company also invests in training and replanting programs for all. This bean comes from the village of Aramo, another Yirgacheffe highland product within the Sidamo region, and grown at elevations of between 5,400-6,000 feet. A small army of approximately 800 farmers help to select and harvest this brown bounty.
These natural processed beans are dried in raised beds for 4-6 weeks. The beds provide an even aeration, in which dry air can reach the beans from both above and below. When ready, they are hulled and bagged for export.
2 reviews for Ethiopian Aramo Station – Natural
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Select optionsGashoho Muyinga – Natural
$21.00 – $105.00This is our first coffee ever from Burundi, and it’s non-traditional in several ways. While a natural process bean, and grown just across the border from Rwanda, its flavor profile is more similar to a South American washed process bean than a typical African natural. Its prominent flavor notes that all of our team tasted right way is a mix of chocolates, milk and dark, and caramel. But, owing to its secondary notes being so very subtle, there were differing opinions on what the other prominent flavors are. Peach, apricot and stone fruit were the most common notes a few of us picked up small hints of, while nobody tasted citrus, berry or bright notes. Gashoho is a mild coffee, our roaster refers to this type as a “breakfast coffee”, some may choose to increase the amount of coffee in their brewing process if they want a stronger amount of the same, smooth flavor.
The location of where these beans are grown is in the Muyinga region, in a very remote area of the Burundi highlands, less than 50 miles from the Rwanda border, another country we found a nice gem a couple of years ago. High quality soil and elevations that more or less stay at around 5,000 feet, make for very good conditions for growing coffee. With less than 100 years of experience as a coffee growing country (Belgium brought coffee cultivation to the country just after WWI), Burundi is not as well known as Ethiopia, Kenya, or even Rwanda, however with the increased demand for high quality coffees, we think it will become increasingly known for its single origin coffees.
These natural process beans are dried for up to 3-4 weeks, with constant rotation, in a very meticulous and laborious process, to get them ready for shipment. Some of the tens of thousands of farmers who pick coffee cherries here, travel as much as 12 miles through rugged, rural terrain to bring them to the washing stations to be dried and processed, and put into bags for shipment.
Jeff (verified owner) –
Quality of these beans great. Medium Roast does well for flavor. For those who enjoy natural processed been i recommend this bean. Ive been extracting as espresso. 198F. 15 seconds pre-infusion. Start at 6 bar till portafilter saturates at bottom. Reduce to 2 bar for 15 seconds preinfusion. Dose in 15g. Out 35g. I highly recommend this bean.
Apple5 –
As another reviewer stated; the quality of the beans is absolutely great. Hit with a huge wiff of blueberries as I cut the bag open. Another pleasant blueberry aroma after I grinded them for the pour over. Things get interesting in the cup…the blueberry is the most dominant flavor. But, raspberry and even graham cracker comes in and I swear it tastes like a blueberry cheesecake. 5/5.