Ethiopia Yirgacheffe Aricha Natural Coffee

Coffee was farmed by smallholder farmers living around the Kabele (town) of Aricha in Gedeo County, Yirgacheffe area, in Ethiopia, which is widely considered as the origin of coffee. These small coffee farmers transport ripe cherries to the Kebel Aricha mill, which sort and dry them.

This Yirgacheffe coffee undergoes a a dry or natural process, which beans were dried while still inside the coffee cherry fruit. The cherries are being turned in the first few days to avoid over fermentation and growth of molds. Then the beans are dehulled and transported to Addis Ababa to be milled and ready for export.

This natural processing method produces a more floral and fruit character. This coffee has a wonderful coffee blossom, peach, pineapple, milk chocolate and sweet aftertaste.


The Coffee and Farmers
Yirgacheffe is a densely inhabited region, with many individuals and villages cultivating what is known as "garden coffee." There is a number of cooperatives in the region and around 62,000 hectares of garden coffee.

Coffee is selectively hand-picked before being delivered to the mill. Farmers takes good care of the cherries upon delivery to separate out any overripe, under ripe or damaged beans. At least once a day, the collected coffee cherry is delivered to the mill, where it is floated and then delivered to dry on raised beds.

Our barista recommended to try this coffee in espresso and filter (black coffee).

Try and explore our delicious and amazing Ethiopia Yirgacheffe Aricha Natural Coffee *L (light roast) and Ethiopia Yirgacheffe Aricha Natural Coffee *D (dark roast) with this recipe.

Brewing Recipe:
Method: Hand Drip
Water Temperature: 94℃
Ratio: 1:15 (15g coffee to 225g water)
Grand size: Medium
Blooming: 30-35sec, 30g water
Time: 2mins30sec