Ethiopian Speciality Coffee (Aricha) - Washed

Ethiopian Coffees
Among the coffee-producing countries, Ethiopia holds an almost legendary status not only because it is the "birthplace" of Arabica coffee, but also because it is simply different from all other coffee-growing places in the world. Unlike the vast majority of coffee-growing countries, the plant was not introduced as a cash crop through colonization. Instead, growing, processing, and drinking coffee have been part of everyday life for centuries, ever since the trees were discovered growing wild in the forests and eventually cultivated for domestic use and commercial sale.
From an outsider's perspective, this adds to the great complexity that makes Ethiopian coffee so difficult to fully understand—culturally, politically, and economically, as well as simply culinarily. Add to this the fact that the genetic diversity of coffee here is globally unparalleled—there is 99% more genetic material in Ethiopian coffee than in the rest of the world—and the result is a coffee lover's dream: no coffee is spoken of with the reverence or romance accorded to Ethiopian coffees.

The Profile of Ethiopian Coffees
Coffees will vary based on several factors, including variety, processing method, and micro-region. As a general rule, naturally processed coffees will have much more pronounced fruit and deep chocolate notes, often with a touch of wine-like character and a syrupy body. Washed coffees will be lighter and have more pronounced acidity, although individual characteristics vary.
Here is a very basic breakdown of what we look for in coffees from some of the micro-regions of Yirgacheffe, in the Sidama region.
ADADO: Delicate stone fruit with citrus and floral layers that create a balanced structure.
ARICHA: Complex and almost tropical, with a base of juicy fruit and a sugary, floral sweetness.
CHELE: Cooked sugar sweetness, more like caramel or toffee, almond, and a floral, citrus note.
KOCHERE: Fruit tea supported by citrus and stone fruits.