Ethiopia / Yirgacheffe / Aricha Wubanchi/ Light Roast
250 g
Roast level: Light
Recommended for:
Filter brewing
in a cup
Flavour notes: Bergamot, lime, apricot syrup and candied sugar. A long-lasting, pleasant floral aftertaste.
Origin country: Ethiopia
Region: Yirgacheffe
Washing station: Aricha Wubanchi
Altitude: 2,213 masl
Harvest time: October 2023 – February 2024
Processing method: Washed
Variety: Ethiopian Heirloom*
Roasted in Latvia, Ventspils
250 g
Roast level: Light
Recommended for:
Filter brewing
in a cup
Flavour notes: Bergamot, lime, apricot syrup and candied sugar. A long-lasting, pleasant floral aftertaste.
Origin country: Ethiopia
Region: Yirgacheffe
Washing station: Aricha Wubanchi
Altitude: 2,213 masl
Harvest time: October 2023 – February 2024
Processing method: Washed
Variety: Ethiopian Heirloom*
Roasted in Latvia, Ventspils
250 g
Roast level: Light
Recommended for:
Filter brewing
in a cup
Flavour notes: Bergamot, lime, apricot syrup and candied sugar. A long-lasting, pleasant floral aftertaste.
Origin country: Ethiopia
Region: Yirgacheffe
Washing station: Aricha Wubanchi
Altitude: 2,213 masl
Harvest time: October 2023 – February 2024
Processing method: Washed
Variety: Ethiopian Heirloom*
Roasted in Latvia, Ventspils
This is a grade one fully washed micro-lot from the Aricha Wubanchi washing station in Yirgacheffe. Aricha Wubanchi station sits at 2,213masl and is serviced by the Resitay River, processing cherries from 1,700 local smallholder farmers. Farmers in this region typically cultivate Jarc (an Ethiopian heirloom sub-variety) on small plots of land around their houses. Hence, these plots are colloquially known as 'garden coffee'.
The Region
Aricha is located in Yirgacheffe district, Gedeo zone in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over several years, the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after micro-lots in the world. The combination of high-altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.
*The local Indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.
