Aroresa originates from Ethiopia’s renowned coffee region, Sidamo, in the south-east of the country. It is named after the administrative district of Aroresa.
The washing station sits at 1856m, in the steep foothills of the Bale Mountain Range. The Aroresa washing mill is supported by Testi coffee, who deals with exporting the station's coffee. The washing station sits at 1,856m, in the steep foothills of the Bale Mountain Range. Testi also provides the station with support and quality control, while striving for premium quality from the local producers. They have set up the premium cherry selection program, paying premium prices to farms that produce superb cherries.
Each day, carefully hand-picked coffee cherries are delivered to the wet mill and are meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit. Coffee is delivered daily to Aroresa by between 650-750 local coffee growers. The majority of these families farm organically on tiny plots of land, which average just 2–5 hectares in size.
The coffee is then graded by weight and spread evenly on raised African beds to dry in the sun for 15-18 days. Initially, it is laid very thinly and turned regularly to ensure consistent drying and prevent over-fermentation. When the coffee has reached 25% humidity the layers of coffee are gradually increased. Careful attention and control during this phase ensures the coffee is stable and that a clean and balanced cup profile is achieved.
At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew.
Once the coffee reaches the optimum moisture level it is hulled and rested in bags in parchment until it is ready for export.