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  • ETHIOPIAN YIRGACHEFFE ARICHA NATURAL

Ethiopian Aricha Natural One Roast

Natural process coffees can be many things, as well as crowd dividers. Processing has improved hugely over the last few decades, to the point that naturals are often as clean as washed coffees, just with riper complexity. Aricha is such a great example of a fruity, fresh complex coffee that you can brew in almost any way.

Top Trumps: Aricha Washing Station

Aricha Washing Station: Founded by Boledu in partnership with Abyote Ageze and local farmers.

Country: Ethiopia

State: Southern Nations, Nationalities and People’s Region/SNNP/Zone: Gedeo District: Yirgacheffe

Kebele (Village): Aricha

Altitude range: 1950-2100 meters above sea level.

Manager: Adham Yonis

Process: Natural

Varietals: Heirloom

Harvest: November to February 

 Rainy season: March to September with a dry month in May.

Farmers: 1.500
Average farm size: Up to 3 hectares

Roast; Light filter.

Cup potential.

Aromatics: Winey, berries, citrus      Body:  Light   Acidity: Sweet citrus, red grape, and more…

This Aricha isn’t as straightforward as other coffees that we have had from the same mill in previous seasons.  When hot this can be sweet like a red grape, soft citrus, and rosehip. Soft, shy subtle, and deep. A real contemplation coffee. On cooling, there is a multitude of fruity possibilities. Gooseberry, maple, stewed apple, and grapefruit to mention a few.

Filter Recipe:

We have been brewing this at a starting point of 60g per litre in filter and 65g+ in full immersion.

Espresso:

Well here is the big surprise for me. This shy little number will work in milk, which for me was quite like lactic/ caramelised milky tea. It’s a coffee that you could drink all day long (if you do milk in coffee) Not super complex but just easy drinking. The big surprise was the espresso.  Strikingly sweet and floral. Another dimension of juicy and bright. It’s almost never that I have ever said this about a natural Ethiopian but I prefer this in espresso over the filter.

1-2. for milk-based drinks and 1-3 and longer for espresso. I have been brewing in the 30 seconds + range at 93C. You could brew hotter or just experiment in general.

Mill Info

Aricha is one of the washing stations in Yirgacheffe that supply Mebrahtu (means Light in the local language) Aynalem’s exporting business, Boledu Industrial. The station and dry mill were founded by Boledu in partnership with Abyote Ageze and local farmers. “We are the 2nd  generation of coffee growers and now traders in our families. We decided to build a natural coffee processing site in Aricha to be used by the smallholders living in the region. Roughly 1500 growers use the facility and we have 220 raised African beds for coffee drying,” explains Mebrahtu.

“The farmers we work with have been working with us for a good time. Before the harvest, we train them and explain the standards of cherry collection for specialty coffee and the premiums that come with it. We have a quality supervisor at the washing stations looking into who is bringing good quality and who isn’t. Their job is really important! They know when someone mixes unripe cherries with the ripe ones!

Aricha (Boledo) pays over and above the going rates for cherry. The mill has to be careful about the quality that they receive in harvest, as it can be as much as 10-16,000 Kgs per day. This is a lot to scrutinise!

 

 

 

 

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