Ethiopia Aramo

Aramo is a very old cooperative in a municipality located near the center of the coveted Gedeo Zone in the Yirgacheffe district of Ethiopia. This is the epicenter of one of the most beloved terroirs in the world. Comprised of extremely small and diversified organic farms, Aramo is one of the many individual cooperatives that make up the storied Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Yirgacheffe has, for decades, been considered a benchmark for beauty and complexity in arabica coffee.

Grade 3 naturals from Aramo are soft and creamy with a lightly jammy sweetness and hints of florals. It is known for being punchy and sweet when sun dried, and hardly requires an introduction.

• "Natural" or "Dry Processed" means the coffee cherries are dried with the fruit intact, allowing flavors and sugars to transfer to the bean.
• This process traditionally yields a heavier, fruity flavor profile with notes of berries, citrus, and chocolate.

• "Org." signifies that the beans are certified organic, meaning they are grown without synthetic fertilizers or pesticides.
• "Grade 3" refers to a specific quality grading system for Ethiopian coffee.
  • Note: While Grades 1 and 2 are considered specialty, Grade 3 falls into the commercial category. Some sources indicate that Grade 3 naturals can overlap with Grade 1 in taste and rating.

• Natural Yirgacheffe beans generally offer a complex flavor profile with notes of berries, chocolate, and citrus.
• Depending on the roast level, you might also experience floral or spicy notes.
  • Light roasts: Citrus acidity fades into sweeter red fruit notes balanced with a semi-rustic chocolaty tone.
  • Medium roasts: Acidity is reduced, with tones becoming mostly chocolaty with a hint of soft fruit.