Ethiopia Arama Enzyme Anaerobic Washed Heirloom

Arama is located near Arama Village in the Yirgacheffe region of Ethiopia. The village sits in the Gedeb district of Gedeo Zone at an elevation of around 1,800meters, where approximately 800 coffee farming families cultivate coffee.

Arama is one of the 22 cooperatives under the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). The cooperative is situated above the Yirgacheffe Woreda in the kebele (village) of the same name. Around 2,000 farmers deliver their coffee cherries to the cooperative, where processing is overseen by cooperative manager Negusse Debela.

After the cherries are received, they are carefully sorted, depulped, fermented, washed, dried and stored. This lot undergoes an Anaerobic Washed process. During processing, the coffeecherries are first fermented under controlled temperatures. The liquid produced from washing the cherries after fermentation is naturally rich in enzymes, fruit sugars, polyphenols and other beneficial compounds. This enzyme-rich liquid helps remove the mucilage more effectively while preserving the integrity of the beans.

The coffee beans are then immersed in this enzyme-rich washing solution. After depulping and washing, the beans are transferred into a sealed container and soaked in the enzyme solution for approximately 12–24 hours, allowing the solution to fully penetrate the beans and enhance clarity, sweetness and complexity in the cup.

Coffees are roasted every Sunday and shipped on Monday.

Coffee Brewing Guide