Ethiopia - Yirgacheffe Aricha, Washed
$6.87 per pound
||Peach, perfumy, cranberry, floral bouquet|
||Lively, sparkling, white grape|
||Grapefruit, ginger, orange, floral, limoncello, Tahitian Treat, Sprite, lavender|
||Jam-like, red fruits, cane sugar|
||Smooth and silky|
||Quick, clean, tea-like|
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
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In Our Roastery
Classic for a reason, this is a “coffee lover’s” coffee. Roasters gravitate to washed coffees from Ethiopia because of their high-quality acidity, floral undertones, and delicate tactile qualities. We try to always have a coffee like this available, but that has become challenging in recent years.
Demand for delicious coffees from Ethiopia is always high, and recent supply chain issues have driven up costs for coffees like this. We have seen inventory of hundreds of bags of coffee disappear overnight, so when we get the chance to sample something that’s available, we jump on it.
In Your Lineup
Washed offerings from Ethiopia add a necessary extra bit of acidity in a blend at small percentages (20-30%). Like a citrus peel garnish on a beautiful cocktail, it’s an ingredient that brings out the best of everything it’s paired with.
This coffee is a staple for our light-medium Espresso Blend, which we roast for customers and sell as green coffee for you to roast. It can also double as a single-origin offering in the light-medium roast level, perfect for drip coffee and pour-over.
Use our Profile
RoastPATH® profile recorded on an MCR500 while roasting a 400 gram batch.
|4:52||Green < Yellow|
Region: Yirgacheffe, Edido
Variety: Heirloom Varieties
Process Method: Washed
Altitude: 1850-1880 masl
RoastPATH® ID: CI231-A02-0895
Aricha is the name of the washing station where this coffee is processed. Edido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.
Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.
The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.
Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee.