Ethiopia

About the Coffee

The Aricha Wubanchi processing station, located in the Yirgacheffe region, sits at an altitude of 2,213 meters above sea level and uses water from the Resitay River to process coffee cherries from approximately 1,700 smallholder farmers in the area. Farmers here typically cultivate the Jarc variety (a traditional Ethiopian subtype) on small plots of land around their homes, which is why these coffees are often informally referred to as “garden coffee.”

The Aricha Wubanchi processing station is situated in Yirgacheffe at an elevation of 2,213 meters. It processes harvests from around 1,700 smallholder farmers. Many of these farmers grow the Jarc variety on small plots surrounding their homes, which is why this type of coffee is sometimes called “garden coffee.”

Processing

At the processing station, ripe cherries undergo meticulous sorting before the removal of the pulp. This is followed by a fermentation process lasting between 36 and 48 hours, depending on climate conditions. After fermentation, the coffee beans are thoroughly washed and sorted by density.

The coffee is then sun-dried on raised African beds for 10 to 12 days until the ideal moisture level is reached. During drying, the beans are regularly raked and turned to ensure even processing. Once the desired moisture content is achieved, the coffee is transported to Addis Ababa for final sorting, hand cleaning, and intensive selection.