Ethiopia Rachia

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Clean
  30
• Comforting
  20

Peach, mandarin, & apricot Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Proud Mary's coffee beans are at their peak 2 to 3 weeks after roasting VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Producer Various Region Idido, Yirgacheffe, SNNPR Elevation 2200 masl About this coffee: This exceptional lot comes from over 350 farmers in the Yirgacheffe region’s Idido village. Farmers deliver ripe cherries to the Gizat washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., where they are sorted by density, fermented for 36-72 hours, washed, and meticulously floated to remove defects. The cherries are then placed on African raised drying tables for 8-15 days, carefully managed until reaching an optimal moisture content of 11.5%. The raised beds allow for ideal air circulation and temperature control, ensuring even drying and preventing issues like over-fermentation or mold growth. Cherries are turned regularly to maintain quality during the drying process. Once dried, the coffee is stored locally, with its moisture content recorded between 11.5-12%. The beans are then further sorted by color, density, and size before being milled and prepared for export. About Proud Mary: Proud Mary was founded by husband and wife Nolan and Shari Hirte in 2009 in Melbourne, Australia. Proud Mary offers products and services that improve the start of your day so dramatically, that it's impossible to go back to the way things used to be. We aim to provide an amazing and heart felt experience for everyone who visits our locations. Nolan is such an amazing guy who lives for coffee. It just swung that way and we’ve been using his coffee ever since,” - Ashley says; Bean Scene Magazine Brewing Recipe : Espresso Brewing ratio 1 : 2.5 Ground coffee 20g Espresso output 50g Brew time 25-35 seconds Filter Brewing ratio 1 : 16 Ground coffee 15g Total water 250ml Water temperature 93ºc Brew time 3 minutes