Neat Coffee - Ethiopia Aricha Adorsi (Washed)

Wake up and smell the adventure! Our Ethiopia Yirgacheffe Aricha Adorsi whole bean coffee brings the vibrant flavors to your cup. Expect notes of pink lady apple and honeysuckle that dance across your palate, followed by a smooth, creamy finish reminiscent of cashew butter. This medium roast strikes the perfect balance between complexity and approachability—ideal for pour-overs, French press, or your favorite brewing method. Each sip is a little celebration of what makes specialty coffee so darn delicious. Roasted by us, in Sunset Beach, CA.

Varietals : Kerume

Region : Aricha Woreda, Yirgacheffe, Gedeo Zone, SNNPR 

Elevation : 1900-2150 masl

Importer: Hacea

Roast level : Light

This coffee from the village of Aricha is a perfect example of why people love Ethiopian coffees. It comes out swingin’ with a very sweet peach tea first impression, and throws some pink lady apple and honeysuckle in there for good measure, and yet somehow still has a delicate tea-like body with a cashew-butter smoothness. This coffee strikes the perfect balance between complexity and approachability—ideal for pour-overs, espresso, or whatever your favorite brew method may be… whatever you end up doing with it, it’s gonna taste really, really good. 

Here is a note on the coffee from our friends at Hacea Coffee Source:

“More than 800 smallholder family farmers surrounding the Aricha village deliver freshly picked coffee cherries to the nearby Adorsi washing station in the Yirgacheffe district located in the Gedeo zone. Yirgacheffe is often recognized for the extremely high-quality coffees being grown in the rich and fertile district, and this washed coffee is no exception. With elevations exceeding 2100 meters above sea level, the coffee grown in Aricha provides a bright and complex cup with a myriad of floral notes, fresh matcha, caramel, subtle spice and a juicy mango flavor that coats the tongue.

The Adorsi washing station is owned and operated by the Yonis family. As part of the quality control process, fresh cherries are floated in water to separate lower qualities before depulping. Traditional disc pulpers are used and the coffee is allowed at least 24 hours to ferment before being fully washed and set to dry on raised beds for 10-12 days on average. We have had the pleasure of working with Adham Yonis and his brother Eskinder Yonis for five years and the coffee never disappoints!”