Ethiopia Wubanchi Gr1 (250g)
Aroma of mango and pineapple, taste of dried cherry, melon, and rich chocolate. The body is full and lingers, finishing with plum and Earl Grey tea. A well-balanced cup with a journey of flavors in every sip.
FARM: Aricha Wubanchi
These farmers, many of whom work on small plots of land, bring their carefully harvested cherries to Aricha, where they are processed with meticulous care. This turnaround not only enhanced the coffee quality but also improved the livelihoods of the local community, making Aricha Wubanchi a symbol of sustainable coffee production.
The high elevation, coupled with the rich volcanic soil and consistent rainfall, creates the ideal microclimate for growing high-quality coffee. The station, positioned near the Resitay river, processes cherries from around 1,700 smallholder farmers, each cultivating coffee on small plots known as "garden coffee."
Wubanchi Gr1 arrived to our roastery via EL CAFÉ, a company established in 2000 by Vasileios G. Anastasopoulos that is solely concerned in the coffee producing countries with discovering new coffee varieties on special farms. Since then they supplie most of the largest coffee producing companies in Greece, by remaining as a dedicated green coffee import and trading company.
About Wubanchi Gr1
PRODUCER:Aricha Wubanchi
TERROIR:Yirgacheffe, Gedeo Zone
ALTITUDE: 2200m
PROCESS:Natural
ARRIVED IN:60kg Bags
VARIETIES:Mixed Heirloom
AROMA:Mango, Pineapple
FLAVOR:Dried Cherry, Melon, Chocolate
BODY:Lingering
FINISH:Plum, Earl Grey
Process
The Aricha Wubanchi coffee undergoes a natural processing method, where ripe cherries are carefully sorted, then laid out on raised beds to dry under the sun. This process can take up to 15 to 20 days, during which the cherries are regularly turned to ensure even drying and prevent over-fermentation. The natural process allows the fruity mucilage to infuse the beans with intense, fruity flavors, characteristic of this coffee.
Natural Process in Ethiopia
Natural processing, also known as dry processing, is one of the oldest methods of coffee preparation in Ethiopia, the birthplace of coffee. In this process, cherries are dried whole, allowing the sugars and flavors from the fruit to penetrate the bean, resulting in a coffee with pronounced fruity notes and a rich, complex flavor. Ethiopia's climate, with its consistent sunlight and moderate temperatures, is particularly suited to this method, producing some of the most sought-after natural coffees in the world.
