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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".

Ethiopia Yirgacheffe Aricha natural process

Country of Origin: Ethiopia
Ethiopia Yirgacheffe Aricha natural process
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We've brought in many exceptional Ethiopian coffees over the year but this natural (dry) process Yirgacheffe may be the most stellar to date. Mr. Surafel Birhanu owns the Kebel Aricha processing mill in the Gedeo zone outside of the town of Yrgacheffe. About 700 small-plot farmers bring their ripe cherry to the mill for sorting and drying on the raised beds seen in the picture. This is some of the highest elevation coffee in all of Ethiopia, ranging from 1950 to 2100 meters. After 4 to 6 weeks of meticulous inspection and turning (to avoid overfermentation) the withered cherries are transported about five hours east in their parchment to a mill in the capital, Addis Ababa, for final milling, bagging and export.
“Aricha” received the ECX (Central Liquoring Unit) highest grading class classification (Grade One), which is clearly reflected in an outstandingly well-bodied, intensely chocolatey cup. “Fruit bomb” designation for sure…the green coffee alone, mostly small and dense beans, augurs Raspberry Beret and Strawberry Fields forever. One of the most satisfying pourovers of my coffee life this morning from the first roast! Light roast accentuates the fruit...blueberry, strawberry, lime...and the finish is sweet. Go-with anything chocolate! A world-class pourover.
 1 lb. bag $15.95 lb.


More Colombia Pink Bourbon en route... ...more
More luxuriant Nicaragua...microlots keep coming! ...more
Summer arrivals aplenty ...more
Andrea Spella and Badbeard
Barista extraordinaire Andrea Spella poses with Badbeard outside the Spella Cafe in downtown Portland.
"Sumatra Triple Pick Lintong There's a swamp mud jungle funk going on here. Aromatically, Doctor Livingston's cherries have fallen out of his knapsack and lie among the moldering leaves, next to a bog. An Irish peat bog. Lightly singed. In Sumatra. Go figure. That smoky peat-water thing carries to the body - ROBUST I believe is the word. Sweet, voluptuous presentation quickly yields to the gripping, chunky tannins wrapped in licorice that dominate the midpalate. Longgggg finish spiked with orange rind, cardamon,wood shavings, and leaf mould. This is potent stuff. Diane can't drink it. (She loved the Etheopian Mothership.) My inner orangutan, however, loves it. "
Jason, Dundee, OR
Love us or hate us, everyone's entitled to their opinion. Drop us a line and let us know what's brewing in your cup!
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