ETHIOPIA YIGACHEFFE ARICHA

Hailing from the Aricha area of Yirgacheffe in Ethiopia’s Gedeo zone, this coffee is grown by smallholder farmers on high-altitude plots enriched by fertile soil and steady rainfall. Indigenous heirloom varietals and traditional farming practices give the region its celebrated reputation for vibrant, expressive coffees. The cherries are hand-selected for ripeness and sun-dried on raised beds for around two weeks, during which they are turned and protected to ensure even drying. This natural process—where the beans dry inside the fruit—creates a rich, fruit-forward profile with jammy stone-fruit sweetness, floral aromatics, and gentle chocolate undertones supported by a creamy body.

Compared to washed Yirgacheffe coffees, which highlight clean citrus and light floral notes, Aricha’s natural process produces a deeper, more rounded cup. Expect layered flavours of guava, apricot, raspberry, red currant, milk chocolate, and subtle cacao, lifted by bright, juicy acidity and a lightly syrupy mouthfeel. The finish is smooth and full, making this microlot especially well-suited to espresso, macchiato, or black coffee, where its complexity and sweetness can shine.