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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These beans come from the southeastern part of Guatemala, in a very rural, inaccessible, mountainous area above Laguna de Ayarza (locally known as “Blue Lake”), where there are less than 10 homes in total around its perimeter. Cold, deep and pristine, the lake is said to be formed by two massive volcanoes that collapsed into a large crater, parts of the bottom having never been found. The beloved lake is part of legendary folklore for the locals. Because natural process coffee beans have more rigorous requirements, only those grown in the 5,500-6,000 elevation are selected.
Due to the hilly conditions where the beans are grown, the natural process beans are transported to a neighboring region where there is flatter land available for drying them in the sun, with sufficient breezes to blow over them. Laid out in layers of 3-4″ deep, they are dried for 5-6 days while being constantly turned during the day. The cherries go from red or yellow to purple, and then black. They are then finished for a half a day in mechanical dryers, this final process helping to control the acidity and ensure a final dry process without any pesky rain showers that may cause re-absorption of rainwater.
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These beans are harvested at the organic, privately owned Kayon Mountain farm located in the Guji zone of Ethiopia, about 6,700 feet in elevation.
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The beans come from the hilly areas south of Costa Rica, closer to the Pacific Ocean, at an elevation of around 4,500 feet, in a tiny sliver called the West Valley. Farmed on a 150 acre piece of land that is owned by a family of 12 called the Aguilera Brothers (which also consists of some sisters), the average of 150 days of rain helps produce consistently great coffee. The farm extends into some very remote and inaccessible areas, which is part of why they hire 50+ workers each year to help with the harvest, all from the same local families each year, and paying a higher than average wage for the industry in the area.
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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.