We never stop being amazed by the diversity of Ethiopian coffees, so many excellent and unique flavour profiles. This lot, from the growing region of Yirgacheffe, brings us a juicy and fruity cup with a distinct floral sweetness.
 Selected from the Aricha washing station, in the village of Edido, the coffee has been produced by a group of smallholder farmers from the surrounding area. 

Our tasting notes: Juicy sweet and tart with jasmine, lemon, lots of berry and rich caramel flavours.

 

Farm – Aricha Station
Altitude – 1850 – 1880 masl
Location – Yirgacheffe, Oromia, South East Ethiopia
Variety – Various heirloom coffees
Harvest – November – February
Process – Natural preparation. The coffee has been dried on raised beds with the cherry remaining on the bean and parchment throughout the drying process.

 

The growing regions of Ethiopia are among the most recognised names in coffee and its many areas deliver excellent and unique cups - we never stop being amazed by the diversity of the coffee sourced from this origin. Some of our favourite coffees comes from the South East of the country, to the East of the Rift Valley. 


This lot, from the growing region of Yirgacheffe, brings us a juicy and fruity cup with a distinct floral sweetness. Selected from the Aricha washing station, in the village of Edido, the coffee has been produced by a group of smallholders forest from the surrounding area. 

The coffee has been naturally processed, the age-old traditional method in Ethiopia; after harvesting and careful sorting, coffee fruits are spread out in a thin layer to dry naturally in the sun for between 2 and 4 weeks before being hulled and re-graded for quality.