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Catalog/ETHIOPIA Aricha
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ETHIOPIA Aricha
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Ethiopia
mangolime candyagave
Aricha is a remote community in Ethiopia's Yirgacheffe region. It is home to one of the oldest coffee growing traditions in the world. This coffee is fermented between 48 and 72 hours in fermentation tanks then dried between four and five days on raised beds.
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Brew it
What medium acidity means
ETHIOPIA Aricha is a medium-acidity coffee from Gedeo, Yirgacheffe, Ethiopia. Acidity here is a gentle brightness, not sourness. The lime candy note is part of that brightness.
- A paper filter, like drip or Chemex, keeps that brightness clear.
- A French press rounds it off if you want less snap.
- Paper filterPassed through paper, so the oils stay behind. This coffee tastes clean rather than heavy.
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How to filter brew ETHIOPIA Aricha. It is a medium-acidity coffee from Gedeo, Yirgacheffe, Ethiopia.
You’ll need
- Paper filter
- Dripper or machine
- Medium grind
- Rinse the paper so it doesn’t taste like the filter.
- Use a medium grind and about 1g of coffee for every 16g of water.
- Paper keeps the oils out, so the cup should taste clear.
- Grind finer if it tastes sour, coarser if it tastes bitter.
- EspressoWater is forced through a fine puck. This coffee is packed tight, so the sweetness and body show up in a short, strong cup.
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Flavor profile
ETHIOPIA Aricha breaks down as fruity, citrus and caramel.
Fruity×1
mango
Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.
Citrus×1
lime candy
A bright, zesty edge. Lemon, orange, or grapefruit show up as sparkle, not sour coffee.
Caramel×1
agave
Cooked sugar. Toffee, honey, or maple sit with the roast instead of tasting like fruit.
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