Aricha Wubanchi, Ethiopia

Grown just 9 kilometres from Yirgacheffe town in the Gedeo region, Aricha Wubanchi coffee thrives at an impressive 2,223 metres above sea level—positioned at the higher end of Ethiopia’s coffee-growing altitudes. These elevations provide ideal conditions for cultivating high-quality Arabica coffee. Cooler temperatures and slower maturation processes allow cherries to ripen gradually, resulting in complex flavours and lively acidity—hallmarks of Ethiopia’s finest coffees. At such altitudes, cherries ripen later, leading to a December harvest when they reach peak ripeness.

This washed-process coffee offers refined clarity in flavour. The classic washed method—where cherries are depulped and their mucilage is removed through fermentation and washing—highlights the coffee’s vibrant acidity and tea-like qualities. Its varieties, 74110 and 74112, are landrace selections developed by the Jimma Agricultural Research Centre (JARC) in the 1970s.

Known for their lively acidity, pronounced floral aromas, and complex flavour profiles, these varieties are prized by the specialty coffee community for their ability to express terroir and varietal characteristics.

This coffee is the result of a collaboration with 1,700 smallholder farmers, many of whom grow their coffee as ‘garden coffee’ in their backyards. These coffee trees thrive with minimal intervention, relying on the natural environment, organic fertiliser, and natural pest control. Such sustainable practices have been passed down through generations, shaped by resource availability and a deep connection to the land.

Yirgacheffe, meaning “Land of Many Springs,” is renowned as a birthplace of exceptional coffee. Its fertile soil and abundant water supply create the perfect environment for cultivating and processing coffee, particularly the washed method, which requires significant amounts of clean water.

 At the heart of Aricha Wubanchi’s journey is the Aricha Wubanchi station, a 2.5-hectare facility established in 2021. Here, cherries are carefully washed and dried on raised beds under the Ethiopian sun before being transported to Addis Ababa for hulling, polishing, and sorting. Every stage of processing is meticulously carried out to ensure only the finest beans are exported.

Aricha Wubanchi is more than just a coffee—it’s a commitment to community. Recently, the processing station contributed funds to construct a local road, improving access for farmers and neighbours alike. Sourced in partnership with Primrose Coffee—an organisation with over 20 years of expertise in Ethiopian coffee and a proud member of the Ethiopian Chapter of the International Women’s Coffee Alliance—this coffee reflects a shared effort to empower growers and support sustainable practices within the coffee industry.