Much of the coffee that is sold as “Ethiopia Aramo” in the United States is made up of farms both inside and outside the actual village, but that are all processed at the central Aramo Cooperative. Not the case for this coffee, in that it is all grown in one particular area. It is then processed at the Ethiopia Aramo station near the village of Aramo, located in the highlands of Yirgcaheffe. The station is privately owned with roughly 800 contributing farmers. The coffee is then finished at the CPWE Addis Ababa dry mill.

Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Ethiopia Aramo, from Atlas Coffee Club in Austin, Texas. Feel free to pull up a chair.

THEDETAILS

region: Aramo, Yirgacheffe, Ethiopia
farm: Aramo Station
producer: smallholder farmers
association: N/A
elevation: 2000 meters above sea level
cultivars: Ethiopia Heirloom
process: natural

CUPPINGNOTES

The aroma coming off of this Ethiopia Aramo is a sweet one; and fragrant, too. Roasted cocoa nibs and vanilla cream mix with more prevalent notes of bright strawberry, rose water, and honeysuckle.

The flavor follows the nose; this is a light-bodied coffee with a lightly syrupy mouthfeel. But, for as light as it is, it’s deep and richly complex. It’s fruit-forward, with a deep, floral-toned acidity. Honeysuckle, watermelon, strawberry, hints of pungent sandalwood and roasted cacao nib in aroma and cup. Fruits multiply as the cup cools in temperature – apricot, nectarine, lychee, and fresh mango are some that come to mind. Flowers and a rather chocolaty cacao nib in particular carry into a bitter finish.

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