Aricha N.

Oasis:

Aricha is undoubtedly one of the most iconic processing stations in Yirgacheffe. For those who love Yirgacheffe coffee, Aricha-processed beans are almost a must-try.

The rich, fruity profiles of African coffees have always been a key reason why they are beloved, but Aricha goes a step further by offering exceptional cleanliness alongside its vibrant fruit flavors. Cleanliness in coffee enhances the clarity of its flavors. For example, when tasting citrus notes, lower brightness and clarity might evoke dried fruit-like flavors, while higher brightness and clarity resemble fresh fruit, even bringing out floral aromas. This bright, clean profile is precisely what Oasis strives to achieve in the coffees we curate.

This year, the Aricha beans we received were impacted by shipping delays caused by the Red Sea conflict. The coffee was exported with a shorter resting period and endured extended shipping times. As a result, the beans arrived in Taiwan with slightly higher moisture levels than usual. However, through our pre-roast preparation and meticulous roast profile adjustments, we successfully highlighted delightful tropical yellow-orange fruit notes and Aricha’s hallmark cleanliness in this year’s batch.

Story of the Estate

The Aricha processing station is located in one of Ethiopia’s most renowned microregions, the Misty Valley in Yirgacheffe, at an elevation of 1,900–2,000 meters. Originally named Idido, it was once owned by the legendary Abdullah Bagersh. Coffee produced under Bagersh’s name bore the label “Idido Misty Valley (IMV)” and prominently featured the Bagersh branding on the burlap sacks, serving as a hallmark of premium Ethiopian coffee.

Some of Aricha’s most celebrated offerings include its exclusive small-batch collaborations with Ninety Plus, such as the renowned Aricha and Beloya beans, as well as its high-quality washed and natural Yirgacheffe coffees, all of which have received stellar reviews.

For its top-tier washed Grade 1 coffees, Aricha employs a meticulous process. After harvesting, the coffee cherries are dried on raised beds for 48 hours, with workers manually and continuously turning the beans. Following this, defective beans are hand-sorted to ensure only the highest quality coffee is produced. This careful attention to detail has cemented Aricha’s reputation as a producer of exceptional Ethiopian coffee.

Suggested Brewing Parameters

Coffee Grounds

• Grind Size: Medium, 800–900 µm

• Grinder RPM: 500–700 rpm

• Grinder Settings:

• EK43: 7:30 o’clock position

• Option-O: Grind size 7, speed 5

• Comandante C40: 25 clicks

Water

• Water Hardness: 40–60 ppm

• Two-stage Water Temperature: 90°C & 65°C

Brewing Ratio

• Coffee-to-Water Ratio: 1:15

Brewing Example

• Coffee Grounds: 15 g

• Total Water: 225 g

• Brewed Coffee Yield: 150–170 g

Pouring Steps:

1. First Pour: 00:00 - Add 45 g (at 65°C)

2. Second Pour: 00:30 - Add 100 g (at 93°C)

3. Third Pour: 01:00 - Add 80 g (at 65°C)

Stop Extraction once the brewed coffee reaches 150–170 g.

Enjoy a balanced and delicious cup of coffee!