Aricha Wubanchi / Anaerobic Natural
Methods Academy and Roastery

Aricha Wubanchi / Anaerobic Natural

Process
Processing is how we get the bean out of the coffee cherry. The method used is the number one factor in a coffee's flavor.
NATURAL ANAEROBIC PROCESS
Flavors
Black currantCitrusChocolate
Size
Grind Type

6.000 KD

It is no secret that we love Ethiopian coffees, and this particular lot from the Aricha region in heirlooms ticks all the boxes of what we love in a coffee! A pleasant acidity of bergamot at the first sip rounds off into a gentle cherry sweetness, with a long lasting aftertaste of sweet juicy acidity - this is one coffee that is well balanced, lively, and an absolute delight as an espresso or a filter.

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