Ethiopia Aricha Adorsi Nº 346

Nestled in the highlands of southern Ethiopia, the Gedeo Zone rises dramatically from the Rift Valley and is home to one of the world’s most remarkable agroforestry systems. Towering native trees shelter coffee and enset (often called Ethiopian bananas) within a lush, layered landscape shaped by centuries of indigenous Gedeo knowledge. Sacred forests, ancient megalithic sites, and rich volcanic soils create a biodiverse environment where traditional farming practices continue to sustain both culture and livelihoods.

This exceptional coffee comes from the village of Aricha in Ethiopia’s famed Gedeo Zone, where it is cultivated by a dedicated community of 800 smallholder farmers. Grown at elevations between 1,900 and 2,100 meters above sea level, the coffee benefits from cool temperatures and distinct microclimates that slow cherry maturation and enhance flavour complexity. Kerume and heirloom varieties dominate production, highlighting the extraordinary genetic diversity that makes Ethiopian coffee so unique.

At the washing station, quality is paramount. Cherries undergo meticulous hand-sorting to ensure only perfectly ripe fruit is selected. They are then floated in clean water, allowing any low-density or defective cherries to be removed, while the healthiest sink for further processing.

The selected cherries are depulped and fermented for an extended 100 hours, with fresh cold water introduced every 24 hours to achieve optimal mucilage removal. The coffee is then carefully dried on traditional African raised beds for approximately 15 days, turned five to six times daily to ensure uniform drying and clarity in the cup.

The result is a coffee that reflects its extraordinary origin, vibrant, complex and deeply rooted in one of Ethiopia’s most treasured coffee growing traditions.