Ethiopia, Aricha, Yirgacheffe

Ethiopia Aricha Yirgacheffe is a naturally processed single-origin coffee from the Aricha Woreda in the Gedeo Zone of Yirgacheffe, Ethiopia, grown at 1,900–2,150 metres above sea level, with tasting notes of dark chocolate, ripe cherries, and bright berry acidity, roasted medium for filter and espresso. Yirgacheffe is the region people mean when they talk about Ethiopian coffee in the same breath as wine — high-altitude, intensely aromatic, traceable to woreda level. Aricha is a washing station in that zone that processes coffees from smallholder farms in the surrounding area. The natural process here means the cherries are dried whole on raised beds, letting the fruit dry around the seed for weeks. That's where the berry and chocolate intensity comes from. In the cup it's complex in a way that doesn't demand your attention. Dark chocolate on the front. Ripe cherry mid-cup. The acidity is bright — the kind that makes the coffee feel alive, not the kind that makes your jaw clench. Full body for a medium roast. It holds up as espresso and brews cleanly as a filter. Brew Notes Pour-over (V60, Chemex): grind medium-fine, 1:15 ratio by weight, water at 94°C (201°F). The natural process benefits from a longer, slower pour — let the bloom run 45 seconds before continuing. For espresso: 1:2 to 1:2.25 ratio, 26–30 seconds. The dark chocolate and cherry tones make it a strong base for milk drinks. As a straight shot, the berry acidity is the standout. Origin Details Origin Ethiopia Reg Sold on Sandgate Coffee Roasters (https://sandgatecoffee.com/products/ethiopia-aricha-yirgacheffe). The price shown is the retail price on that storefront on 2026-10-23, not a GreenB2B quote or a wholesale price.