To the Aricha processing station, located northwest of the Guji region, coffee cherries are delivered from five growing communities—Idido, Aricha, Raku, Garse, and Naga Singage. These communities belong to the Gedeo ethnic group.
This exceptional coffee is grown at an altitude of 1,950–2,150 meters. At such elevations, the coffee cherries develop more slowly, and the ripening time varies between each community. Therefore, separating the crops is crucial, as it allows for tracing the specific origin and location of each coffee.

In these growing communities, all family members take part in the work. They process washed and natural coffee and have recently begun anaerobic processing as well. Our coffee undergoes classic natural processing. Immediately after the manual harvesting, the cherries are washed and then dried on raised African beds for 9–21 days.

This coffee is a classic Ethiopian coffee with medium-full body and delicate lemon-floral acidity. suitable for all brewing methods.

For more information about natural process.