Ethiopia, Aricha, Washed

Black Tea • Blueberry • Bergamot Grown at 1,950 meters in the rugged mountain community of Aricha, Yirgacheffe, this washed coffee comes from very small farms rooted in one of the world’s oldest coffee-growing traditions. Harvest often overlaps with the rainy season, when warm, humid conditions nurture the coffee plants while muddy roads make fieldwork more difficult. The coffee is fermented for 48–72 hours in cement tanks, then dried slowly under parabolic plastic covers for 12–15 days. The result is a bright, floral cup with layered sweetness, lively citrus acidity, and a delicate tea-like finish.