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Ethiopia Specialty Coffee - Yirgacheffe - Washed

Ethiopia Specialty Coffee - Yirgacheffe - Washed

Regular price 16,80€
Regular price 16,80€ Sale price 16,80€
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The Aricha washing station is situated 1,925 meters above sea level in Yirgacheffe . More than 300 farmers supply cherries grown in the surrounding area. The different wet and dry seasons create privileged conditions for coffee processing.

Cultivation methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops.

Yirgacheffe farmers typically use very few - if any - fertilizers or pesticides . Most agricultural work is carried out manually by the immediate family.

To take advantage of the magnificent climate, the station offers training to help farmers produce better quality cherries. The training focuses on cherry harvesting and transportation procedures.

Farmers select the cherry by hand and deliver it to the washing station. At reception, employees manually select the cherries that arrive to remove any underripe or damaged cherries.

The cherry is then pulped and fermented for 36 to 48 hours in the station's 12 standard fermentation tanks. After fermentation, the parchment is washed in clean water and transferred to some of the station's 280 elevated drying beds. The parchment is frequently swept to ensure even drying. Parchment takes around 18 days to dry. The station marks all drying beds with a code that facilitates control of traceability and processing status.

All accepted cherries are then placed to dry in thin layers on raised beds for approximately 18 days. The station has 280 drying beds. Each bed is marked with a code that facilitates control of traceability and processing status.

Origin:- Ethiopia
Region:- Yirgacheffe
Producer:- Various smallholder farmers delivering to the Aricha washing station
Variety:- Heirloom Ethiopia
Altitude:- 1940m
Processing Method:- Washed
Harvests:- October-January.


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Ethiopian coffees
Among 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 unlike anywhere else in the coffee 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 is part of the everyday way of life, and has been for centuries, ever since the trees were discovered growing wild in forests and eventually cultivated for domestic use and commercial sale.
From an outsider's point of view, 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 that the fact that the genetic diversity of coffee here is unparalleled globally — there is 99% more genetic material in Ethiopian coffee alone than in the entire world — and the result is a coffee lover's dream: There is no coffees that are spoken of with the reverence or romance that Ethiopian coffees are.

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

Symphony of black tea heat, bergamot brightness, floral notes and a silky touch of butter in each delicious sip.

Produtor Various Small Holders - ARICHA Wash station
Região Yirgacheffe
Variedade Ethiopian Heirloom
Processo Washed out
Altitude 1940m
Roast Level Light Dark
Sugestão de preparação (Brewing)