Description
Aroresa
It's a coffee from the Sidamo region in southern Ethiopia. It's a beautiful, almost remote area known for the location of almost all of Ethiopia's gold. Unfortunately, this causes local tensions between miners and farmers.
It's purely Forest Coffee, meaning the coffee grows wild in the forest and remains intact over time. Although there's no organic certification for this coffee, we could call it organic, just like any other Ethiopian coffee, and there's not much to justify it beyond the simple story of a poor country. Traceability remains a challenge, as it's important to understand the origins of the coffee due to its marketing through the ECX organization; in this case, they certify it as Aroresa.
This is where MOPLACO buys this coffee for Xorxios. Moplaco buys this coffee in dried cherries and transports it to its facilities where it is hulled, cleaned, and graded. Heleanna Georgalis has been leading the company since 2008. She is immersed in the third wave of coffee, personally concerned about the quality of the coffee she exports. She continues her father's legacy and claims to be passionate about this world, where she can experiment with processes and have fun seeing the results. It's important to highlight that the uniqueness of Ethiopian coffees lies in the "non-genetic modification" of the coffee plants. In Ethiopia, there are thousands of unexplored varieties, and the known ones remain intact, a fact Heleanna emphasizes every time she talks about the subject. Ethiopia is the birthplace of coffee; the varieties are specific to each region; scientists have recognized 37 varieties, 34 of which are natural.
We often find that Ethiopian coffee is of the Heirloom variety, which means "ancient root." It doesn't define the variety itself, but rather is a generic term. The variety is named after the region where it grows and where it has been growing for several years. It should have the characteristic flavor of that region.
Although it retains the generic characteristics of Ethiopian coffees, it produces a very different cup profile derived from its natural processing. Hence its complexity when defining. Aroresa is a high-altitude region of Sidamo, and this harvest's Aroresa coffee has been of high quality, as reflected in the cup.