RECOMMENDED PREPARATIONS: Filter (V60, Melitta, Kalita, Machines), French Press, AeroPress, Cold Brew

We absolutely love this washed Yirgacheffe flavor profile: jasmin floral flavours all over and bergamotte to give it a nice earl grey tea twist, making it very sweet yet elegant.

Although it of course makes a great everyday coffee, we recommend you take your time to enjoy how the flavours develop and unfold as it cools down. Slow coffee at its finest.

Farming methods in Ethiopia are fairly traditional and the farmers grow a mix of different crops next to the coffee trees in order to maximise the use of their land and provide food for their family. Most farms are organic by default as very little - if any - fertilizers or pesticides are used and work is done manually by the immediate family. The washing station supports these smallholder farmers with know-how and training to achieve better quality cherries and in best practices when it comes to harvesting and transport to the station.

When the cherries are delivered to the washing station, they are sorted and pulped before being fermented for 36 to 48 hours. After the parchment is washed, it is dried on raised beds for approximately 18 days.

ROASTED FOR: filter preparation

ORIGIN: Ethiopia

REGION: Yirgacheffe

PRODUCER: Farmers delivering cherries to Aricha Station

VARIETALS: JARC Varieties, Local Landraces

ALTITUDE: 1950 m

PROCESSING: fully washed

CUPPING NOTES: jasmin florals, bergamotte, honey sweetness, elegant body

SIZE: 250 g / 1 kg

OUR PREFERRED RECIPE: AeroPress (inverted) - use 12g of medium ground coffee and 200g of water just off the boil. Start by adding 50g of water to the coffee and give it a good stir so all grounds are thoroughly wetted. Then add the rest of your water, stir 5 times, put the lid on and press the top chamber down to release any excess air (this will prevent the AeroPress from opening when you flip it) and wait until 2 minutes. Then flip the AeroPress and press it into a vessel, mug or cup during about 30 seconds.