A floral and fruity coffee with a tea-like body. Notes of honey and bergamot, along with a juicy acidity.
Cultivar/Variety: Heirloom
Flavour notes: Floral, Honey, Bergamot and stone fruits
Producer: Aricha
Country: Ethiopia
Region: Yirgacheffe
Process: Washed
Roasting profile: Light
Content: Whole beans
Bag size: 250 g
Ethiopian coffee is very close to our hearts. Coffee from here has a truly distinct flavour and was one of the first specialty coffees we tasted that gave us a "wow" experience. Can coffee really be so delicate, floral, and with such acidity? If you're familiar with good coffees with deep flavours of chocolate and nuts, this coffee will be in a completely different league. Expect floral notes, honey, and bergamot.
Filter: We recommend you to use a scale and a brewing technique you are familiar with to ensure consistent results while brewing our coffee. Using a digital scale while measuring both coffee beans and water for brewing will greatly increase consistency. We brew with 50-60 g of coffee per litre (1000 g) water.
Recipe:
Dose: 15 g
Water: 250 g, 95°C
Bloom: 45 g, 50°C for 2 minutes
Grind size: ~600 µm
Brew time: 4:00 - 4:20 minutes
Target TDS: 1.25 - 1.35
Espresso: We recommend you to use a VST filter basket when brewing espresso with our coffee. These baskets make it a lot easier to brew the espresso and each basket is very close to identical, which helps increase consistency. With the VST filter basket 18 g, try this recipe.
Recipe:
Dose in: 18,5 g
Dose out: 45 g
Grind size: ~320 µm
Brew time: ~27 seconds
Target TDS: 7 - 8
Ethiopia is well known for its amazing coffees and is famous in coffee history, as the Kaffa region is where wild Coffea arabica was first discovered.
This Ethiopian coffee hails from the Yirgacheffe region, which is celebrated for its floral and citrus aromas. Yirgacheffe sits high above sea level at around 2,000 metres, where the distinct wet and dry seasons create ideal conditions for coffee cultivation.
In this region, farmers hand-pick ripe cherries and bring their harvest to the Aricha stations, where the cherries are meticulously processed. Aricha's core mission is to teach farmers how to cultivate higher-quality coffee while also assisting with harvesting procedures and the transportation of the cherries.
Freshness is of utmost importance to us, and to minimise food waste, we roast our coffee every Tuesday. This means you can expect your coffee to be shipped the following Wednesday. By roasting in small batches, we ensure that we don’t produce more coffee than needed, preventing it from going stale on the shelf. This way, you receive freshly roasted coffee right to your door.
