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HomeCoffeesARICHA WUBANCHI G1 | Ethiopia | Washed
Yirgacheffe · Ethiopia

ARICHA WUBANCHI G1 | Ethiopia | Washed

Washed Heirloom, grown at 2200 masl

Roasted by kaffemik

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

Roasterykaffemik· Vienna, Austria
Washing StationAricha Wubanchi Washing Station, Yirgacheffe, Ethiopia?
Producer—
ProcessWashed✓
Harvest—
Altitude2200 masl✓
ClimateTemperate oceanic
VarietiesHeirloom✓
Roast—
Tasting notesnectarine, candied lemon, black tea✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • nectarine
    Fruity
  • candied lemon
    Fruity › Citrus › Lemon
  • black tea
    Floral › Black Tea

Supply Chain

  1. Washing Station

    Aricha Wubanchi Washing Station, Yirgacheffe, Ethiopia

  2. Roastery

    kaffemik

  3. Coffee· viewing

    ARICHA WUBANCHI G1 | Ethiopia | Washed

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarWORKA WURI G1 | Ethiopia | WashedEthiopia | Yirgacheffe ArichaTAGEL ALEMAYEHU | Ethiopia | Washed에티오피아 예가체프 아메데라로 워시드 Ethiopia G1 Yirgacheffe Amederaro Konga WashedEthiopia - West Arsi - WashedEthiopia - GerseSame variety, exploredHeirloom989Same processWashed13025From the same originEthiopia3749More from this roasterkaffemik40 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude2200 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability