Ethiopia Yirgacheffe G1 Aricha Natural
エチオピア イルガチェフェ G1 アリチャ ナチュラル
Red Berry, Peach, Floral
レッドベリー、桃、フローラル
イルガチェフェは雨が多く植物分解しやすいため、土壌がふかふかと肥えています。
また、アリチャではウエギダ川が周辺を流れ、水源が豊富です。
・生産処理：
①小規模農家が収穫したチェリーを近隣の水洗工場や販売所に搬入
②チェリーをアフリカンベッドに広げる
③チェリーの撹拌と欠点除去を行いながら、20日間掛けゆっくり乾燥を進める
④脱穀工場でドライミリング後、精製
近年スペシャルティコーヒーの世界では、ナチュラルのコーヒーに注目が集まっております。しかしながら、それは、以前のような過熟や汚れのあるものではなく、クリーンさのあるナチュラルです。
そのイルガチェフG1ナチュラルの品質向上に大きく貢献している理由は以下の2点が挙げられます。
◆通常ならばウオッシュドとなる高品質チェリーを特別にナチュラルに仕上げている。
◆アフリカンベッド上での徹底した欠点豆除去とスロードライングの教育に力を入れている。
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Yirgacheffe has abundant rainfall and fertile soil that easily decomposes plant matter.
Also, in Aricha, the Uegida River flows through the surrounding area, providing abundant water resources.
* Processing:
① Small-scale farmers harvest cherries and transport them to nearby washing plants and sales outlets.
② The cherries are spread out on African beds.
③ The cherries are slowly dried for 20 days while being stirred and defects are removed.
④ After dry milling at the hulling plant, the coffee is refined.
In recent years, natural-processed coffee has been gaining attention in the specialty coffee world. However, this is not the overripe or dirty coffee of the past, but rather a clean natural-processed coffee.
The following two points are major reasons for the improvement in the quality of Yirgacheffe G1 Natural:
◆ High-quality cherries that would normally be washed are specially processed using the natural method.
◆ Emphasis is placed on thorough defect removal on African beds and education on slow drying techniques.
CWS Aricha
Country Ethiopia
Area Gedeo, Yirgacheffe
Process Natural
Variety Ethiopian Varieties
Altitude 1,950m
offee refinery established in Kirinyaga in 1954.
Local growers planted coffee seeds in 1952 and harvested their first crop in 1954.
That same year, the Kariaini Factory was established as part of the Muirua Agricultural Cooperative.
This region, located at an altitude of 1,600 meters, is characterized by red volcanic ash soil.
With temperatures ranging from 13 to 26 degrees Celsius and an annual rainfall of 1,100 mm, it is ideal for coffee production.
The factory uses water from the Rundu River for the washing process. Cherries harvested by surrounding farmers are brought to the factory the same day.
Within 24 hours of harvest, the cherries are peeled using a disc pulper.
They are then fermented and washed for 18 to 48 hours, then sun-dried on African beds for 5 to 30 days, depending on the weather.
FarmKARIAINI FACTORY
CountryKenya
AreaKirinyaga
ProcessWashed
VarietySL34、SL28、Batian、Ruiru11
Altitude1,600ｍ