our preferred extraction
In the Aeropress, we prefer to use the inverted method for a more even extraction:
- Place the Aeropress upside down and make sure you have a solid connection between both parts as you will need to flip it later
- Add 12 g of freshly ground coffee of medium grind size
- Add 200 g of water just off the boil and stirr well so all the coffee grounds will extract evenly
- Let steep for 2 minutes, then screw on the lid including the paper filter you've wetted before to make it stick
- Hold the Aeropress at the conjunction of the upper and lower part and flip carefully
- Place onto a stable vessel and start pressing until you hear air coming out
- Enjoy!
more about this coffee
Origin: Ethiopia, Yirgacheffe
Producer: Smallholder Farmers delivering to Aricha Station
Varietals: JARC varieties, local landraces
Altitude: 1945 masl
Processing: fully washed
Sourced through Sucafina Specialty Coffee
A favourite - and classic - returns! The fully washed Grade 1 from the renowned washing station that is Aricha has been part of our portfolio again and again and it never disappoints. It is what we are looking for in a washed filter from the birthplace of coffee: an elegant body, sweetness, balanced acidity, flavour notes of black tea and apricot and a long, lingering finish.
Farming methods in Ethiopia are very traditional: Farmers intercrop their (sometimes very old) coffee trees with other food crops to maximize the land use and provide food for their families. In addition to the resulting plant diversity, these farms are also organic by default as the farmers seldom use fertilizers or pesticides. Farm work is done manually by members of the family.
The cherries are delivered to the local washing station where they are hand sorted to remove underripe or damaged cherry. After pulping and fermenting for 36 to 48 hours in the station's standardized fermenting tanks. Parchment is then washed in clean water and transferred to raised drying beds and raked frequently to ensure even drying, which takes about 18 days.
Grading is done on both by visual inspection and cup quality, Grade 1 being the highest quality - free of cup faults and taints and with zero quakers.