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Ethiopia: Aramo, Banko Okoto
  • Ethiopia: Aramo, Banko Okoto
Ethiopia: Aramo, Banko Okoto

Ethiopia: Aramo, Banko Okoto

White Peach, Green Grape, Lavender

Aramo Washing Station
Producer Local Smallholder Farmers
Farm Banko Okoto, Ethiopia
Method Washed
Varietal JARC
R.Profile Medium - Best for Espresso
$25.00
Next Roast: September 01, 2025
Enjoy free delivery on all orders over $69
About Producer & Farm

Located in Ethiopia’s scenic Gedeo Zone, the Aramo Washing Station is surrounded by lush landscapes and traditional farming communities, whose culture and practices shape the unique profile of the coffee.

About 800 local farmers cultivate coffee on small plots averaging 1–2 hectares. They deliver ripe cherries to the station, where beans are processed using both washed and natural methods. Sitting at an elevation of 1,995–2,020 meters above sea level, the farm enjoys ideal conditions for producing high-quality specialty coffee.
Processing Method

Washed Processed


Farmers handpick ripe cherries and deliver them to Aramo for sorting. The cherries are then pulped and fermented for 36 to 48 hours in controlled tanks. After fermentation, the parchment is washed and dried on raised beds for about 18 days. 
More Flavour Info

Overall Cupping Score*: 85

• Acidity: Medium High- vibrant white grape and zesty
• Body: Juicy
• Sweetness: Medium High- high clarity of white peach and purple floral notes
• Aftertaste: Medium- earl grey, clean finish

*Cupping score based on the Coffee Value Assessment (CVA) form

Brew Guide

Espresso
• Coffee to Water Ratio: 1:2.2
• Time: 29 seconds
• Temperature: 94C
Roasting Profile

Espresso
• Roast level: Medium
• Total roast time: ~7 minutes 48 seconds
• End temperature: 199 °C
• Development time: ~1:30 (~19% dev ratio)

Why it matters:
This medium roast emphasizes the coffee’s bright, juicy fruit and delicate floral notes while building body and sweetness for a balanced espresso. The development time ensures clarity and preserves the natural character of the JARC varieties.
When to Open & Best Enjoyed

Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Why?
Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)
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