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Legado Ethiopia Yirgacheffe Aricha Coffee Beans

Legado - Ethiopia Yirgacheffe Aricha

R 135

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This is one of those quintessential Yirgacheffes - the kind that makes you realise why that special region of Ethiopia is a bit like the Champagne of coffee. Yirgacheffes are often immediately recognisable, yet they also tend to have their own distinct characteristics.

This Yirgacheffe is full of those citrus flavours and tea-like & floral aromas that you would look for from the region. Its particular slant is towards grapefruit and green tea with whiffs of jasmine. The combination somehow leans towards savoury more than sweet and while the acidity is present, it's not in the least bit tart. Whether it's an introduction to the region's coffees or a revisit for those who, like us, are already enamoured with Yirgacheffe coffees, this is definitely one to try. 

Roaster's notes

  • Tasting notes: Grapefruit, Floral, Delicate
  • Roast: Light
  • Brewing Method Suggestions: Versatile, Filter Machine, V-60 Pour Over, Chemex, Plunger (French Press), Aeropress, Siphon & Espresso

Coffee details

Yirgacheffe is known for its clean, floral and acidity driven washed coffees. The area where this coffee is grown, Gedeo, has, in our experience, some of the most complex and intense coffees in the Yirgacheffe region.

This coffee was wet processed at the Aricha washing station, formerly known as the highly coveted Misty Valley station and sometimes called Idido. Around 700 individual family-owned farmers deliver their cherries grown in Gedeo to the privately owned washing station. On each of these farms local heirloom varieties are cultivated and in some cases even new varieties have been planted in order to rejuvenate biodiversity. Organic fertilizer is common used on the farms but pesticides are actively avoided. Farmers instead focusing on good farming practices to help encourage large and healthy plants. Futher, on Aricha they are working to increase quality through a more systematic work at the processing station.

Fully Washed – Ripe cherries are delivered to mill, where they are graded, sorted, de-pulped and then fermented underwater for between 36 – 48 hours. Parchment is then sorted in washing channels, and then placed onto raised drying tables. The drying period generally lasts for up to 2 weeks, until desired moisture level is reached.

  • Producer: 650-700 Smallholders (Aricha Washing Station)
  • Harvest: October – December
  • Varietal: Heirloom and various other indigenous Ethiopian varietals
  • Processing Method: Fully washed and sun dried, Grade 1
  • Region: Gedeo, Yirgacheffe
  • Country: Ethiopia
  • Elevation: 1,850m