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
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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About the Producer
Methods Speciality Coffee

Methods Academy and Roastery is a premium coffee roastery based in Kuwait that specializes in supplying high-end 100% Arabica beans.

We obsess over every detail of the process, from sourcing the best coffee beans to perfecting how we roast coffee. We provide specially graded Arabica beans that have been hand-selected from the best growing places on earth and treat the coffee to various quality tests to maintain its quality.

Our coffee is roasted using state of art Giesen coffee roasters, allowing us to offer you the best quality coffee beans in the industry and our entire team works tirelessly to bring you the best coffee products and experiences.

Coffee information

Aricha Wubanchi / Anaerobic Natural

Origin:

Variety:

Region:

Altitude:

Process:

Ethiopia

Heirloom

Aricha

2220 mass

NATURAL ANAEROBIC PROCESS

Flavor Wheel

The flavor wheel is a visual tool that helps to better understand and name flavors in coffee. This wheel contains six main categories common in specialty coffee.

The Aricha Wubanchi / Anaerobic Natural has a flavor we taste as BLACK CURRANT, CITRUS, CHOCOLATE, , , These flavors fall into the following groups from the wheel: fresh fruit, chocolate, and nutty.
Using the flavor wheel during tasting makes it easier to identify and articulate specific flavors.