Aricha Adorsi

Story

Another stunning microlot from Faysel Yonnis, but this time from Yirgacheffe. In the highlands of Ethiopia’s Yirgacheffe, Gedeo zone, more than 800 smallholder families from around Aricha village bring their freshly harvested cherries to the Adorsi washing station, a project directed by Faysel Yonnis and his family. Here, precision and tradition meet: cherries are carefully floated in water to remove underripes, pulped on traditional disc pulpers, then left to ferment for at least 24 hours before a thorough washing. The coffees are dried slowly on raised beds for 10–12 days, allowing flavors to fully develop.

With elevations soaring above 2,100 meters, Aricha’s terroir produces coffees that stand out even in Yirgacheffe, a region celebrated worldwide for its exceptional cup quality. This washed lot brims with layered complexity -opening with delicate floral notes—jasmine, honeysuckle, and lemon blossom—layered with notes of melon and green grape. The cup is juicy and bright, showing flavors of mango, honeydew, red apple, and citrus, balanced by silky sweetness and subtle spice. A finish of matcha, cocoa, and milk chocolate lingers smoothly, leaving a refreshing and complex impression.