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When we talk about Special Coffee, we cannot help but talk about Ethiopia, where everything was born.
This incredible Specialty Coffee with Washed process that comes from the Yirgacheffe area and the Aricha washing station is the best thing you could want from a coffee. A typical washed Ethiopian sensory profile, with notes of flowers, black tea and bergamot. Sweet and velvety, with a very balanced but complex acidity and medium body.

GCB Score: 87.00 points out of 100

Sensory profile: Clean and juicy

Aromatic Notes: Floral, Black Tea, bergamot

Taste & Body: Moderate and complex acidity, very clean and sweet coffee with medium body

Package weight 250g
Origin Ethiopia
Area Yirgacheffe
Cooperative/Farm Aricha
Microlot Gr. 1
Altitude 1925m
Variety Autochthonous variety
Process Washed
Moisture 10,3%
Density 736g/l



All the Arabica coffees in the world come from here, in Ethiopia, in particular in Yirgacheffe and the pickers in the area bring the drupes to the Aricha washing station.

This combines with the processing based on absolute quality and you will have the original recipe for an excellent Specialty coffee that leaves its mark!

This specialty coffee arrives from the Aricha washing station, which is located near the town of Yirgacheffe, has notes of flowers, black tea and bergamot, typical of high-quality washed coffees from this area.


Cultivation methods in the region remain largely traditional. Yirgacheffe farmers typically grow coffee plants with other food crops. This method is common among smallholders because it maximizes the use of land and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic by default. Yirgacheffe farmers typically use very few - if any - fertilizers or pesticides. Most of the agricultural work is done manually by family members.

To take advantage of the magnificent climate, Aricha Station  offers training courses to help farmers produce better quality cherries. The training focuses on cherry harvesting and transport procedures.


Farmers selectively hand-pick the cherries and deliver them to the Aricha washing station. At the entrance, employees hand-select the incoming cherries to eliminate any that are under-ripe or damaged.

The cherries are then pulped and fermented for 36-48 hours in the station's 12 standardized fermentation tanks. After brewing, the parchment coffee is washed in clean water and transferred to some of the station's 280 raised drying beds. The coffee is raked frequently to ensure even drying. Drying takes approximately 18 days. The station marks all drying beds with a code that simplifies traceability and processing status.

All accepted cherries are then dried in thin layers on raised beds for approximately 18 days. The station has 280 drying beds. Each bed is marked with a code that simplifies traceability and processing status.

How to choose:


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We roast in two different ways, dividing into two main groups, based on the type of extraction:

  • Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked acidity and many aromas.
  • Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a touch of bitterness.
come scegliere il miglior caffè in base alla tostatura


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There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.

With us you can choose to buy ground coffee for Moka or Filter.

We have tried to summarize them as follows:

  • Ibrik/Cezve:
  • Espresso:
  • Moka:
  • V60 Filter:
  • Chemex:
  • French Press/Infuser:
Le diverse macinature per i migliori specialty coffee


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Il caffè ha una durata limitata quando parliamo di qualità. Anche se in etichetta si può scrivere fino a 24 mesi, in genere il caffè di alta qualità, in pochi mesi ha perso la maggiorparte del sapore e dell'aroma. Consigliamo di berlo tra i 7 giorni e i 60 giorni dopo la data di tostatura (a patto che il sacchetto non sia mai stato aperto). Quando il sacchetto viene aperto, la qualità del caffè deteriora rapidamente sempre e in pochi giorni si perdono aromi e sapore. Purtroppo non sempre viene scritta la data di tostatura, soprattutto dalle aziende più grandi. Sui nostri pacchetti la trovi chiaramente scritta sul retro.

P.S. i nostri sacchetti sono tutti confezionati con sotto vuoto e aggiunta di Azoto, che prolunga la durata potenziale del prodotto.

How to:


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Espresso requires some precision rules:

  • Quality coffee
  • Roasting within 30 days
  • Fine Grind
  • Water temperature around 90-92°
  • A single serving of 8-9g (double of 15-17g)
  • Extraction time approximately 25 seconds

The use of quality espresso machines (range from €600 upwards) can ensure a better result.
Machines that also have a coffee grinder to grind "fresh" coffee are preferable

Macchina espresso specialty coffee


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The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Roasting within 30 days
  • Medium-fine grinding
  • Fill the boiler with water without going over the valve
  • Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
  • Put on medium heat
  • Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
  • Mix before serve

The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.

Moka specialty coffee


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Filter or Chemex coffee requires precision in timing and in weights, some advice:

  • Quality coffee
  • Roasting within 20 days
  • Medium grind (medium coarse for Chemex)
  • Filtered or bottle
  • Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
  • About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
  • Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
  • Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light toast is generally recommended for filter systems

Caffè filtro e chemex specialty coffee


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The Aeropress requires some precision rules:

  • Quality coffee
  • Roast within 20 days
  • Medium grind (or as preferred)
  • Use filtered or bottled water
  • Water temperature approximately 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion for 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but constantly until extraction is complete
  • Total contact/infusion time of 2-3 minutes
Aeropress best specialty coffee


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There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us

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