Aricha Wubanchi

Aricha Wubanchi is a specialty coffee produced by approximately 1,700 smallholder farmers in Aricha, within the Gedeo Zone of Yirgacheffe, Ethiopia. The coffee is processed at the Aricha Wubanchi Washing Station, where carefully selected ripe cherries are dried whole using the natural process. The farmers typically cultivate coffee on small plots around their homes, a traditional approach known as “garden coffee”. This natural processing method allows the coffee to retain more of the fruit during drying, developing a cup with pronounced sweetness, vibrant fruit character, and complexity.

AEROPRESS

Coffee: 18–20g
Grind: Medium fine, just above espresso, between 3–4.3
Water Temperature: 93°C
Brew Time: 1:10
Press Time: 15 seconds

Choose your coffee.
Measure 18–20g of coffee, depending on how strong you prefer your coffee. 15g is the lowest and 20g is the highest recommended dose.
Invert the AeroPress and push the plunger down about 1cm.
Pour in the water first to help avoid dry grounds and allow for a gentle stir.
Add the ground coffee and stir gently.
Fill with the remaining water.
Place the seal with a wet filter paper on top.
At 1:10, carefully invert the AeroPress onto a mug or jug.
Press down for 15 seconds.