12oz / 340g
The Aramo Cooperative was founded in 1972 but joined 22 other coops in the formation of the Yirgacheffe Coffee Farmers Cooperative Union in 2002. The 1,100 members of this cooperative grow several “heirloom” coffee varieties at elevations ranging from 1400-1800 meters, and deliver their cherries to the Aramo washing station. There, the coffees are pulped and then washed in the traditional Ethiopian method: up to 72 hours of underwater fermentation followed by a second washing in soaking tanks. The coffee is then dried on raised beds and hand sorted. Beginning our third year of offering this special preparation “Grade 1” coffee, we’re happy that Aramo was one of the first coffees we sourced from Ethiopia.
Look for flavors of bergamot, lemon ice tea and huckleberry jam in taller shots. Shorter shots heighten the more floral, effervescent elements in the coffee with flavors of honeysuckle, jasmine and graham cracker crust.
We recommend starting with the following brewing recipe:
Dose: 17-18 grams in a VST “18g” or “17g” Strada basket
Temp: 198-200 degrees at the group
Time: 29-30 seconds
Brewing Ratio: 50-60% or 30-34g of liquid
Pump Pressure: 8.5-9 Bar or 105-110 psi at the group
Days Rested: 7-12
Sweet Tooth: A single origin espresso.
As a roaster that is committed to promoting our producers and bringing them out of anonymity, single origin espresso has always been important to us. What’s more, the best shots of espresso we’ve ever had have been single origin–dynamic, sweet, and complex. They are balanced, and good in milk to boot.
Throughout the year, we will be showcasing eight to twelve single producers under the name Sweet Tooth, in homage to our original Sweet Tooth blend, an anti-blend that explicitly showcased the producers whose coffees comprised it. Sweet Tooth will be a rotating single origin on which we’ve put our stamp of approval as a great shot of espresso.