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HomeCoffeesEthiopia Aricha Anaerobic Natural
Yirgacheffe · Ethiopia

Ethiopia Aricha Anaerobic Natural

Anaerobic Natural Mixed Heirloom, grown at 1850 to 1880 masl

Roasted by Manta Ray Coffee Roasters

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

RoasteryManta Ray Coffee Roasters· Melbourne, Australia
Washing StationAricha, Yirgacheffe, Ethiopia✓
Producer—
ProcessAnaerobic Natural✓
Harvest—
Altitude1850 to 1880 masl✓
ClimateTemperate oceanic
VarietiesMixed Heirloom✓
RoastFilter✓
Tasting notesFloral, Freeze Dried Raspberry, Stewed Rhubarb✓

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

Flavor Profile

3NOTES
  • Floral
    Floral
  • Freeze Dried Raspberry
    Fruity › Berry › Raspberry
  • Stewed Rhubarb
    not on the wheel

Supply Chain

  1. Washing Station

    Aricha, Yirgacheffe, Ethiopia

  2. Roastery

    Manta Ray Coffee Roasters

  3. Coffee· viewing

    Ethiopia Aricha Anaerobic Natural

Keep exploring the atlas

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

Tastes similarAricha Anaerobic Natural, YirgacheffeEthiopia Hadessa Anaerobic NaturalETHIOPIA Yirgacheffe Aricha Mr. Ashenafi & Mr. Dawit Anaerobic NaturalETHIOPIA Niguse Gemeda Mude Anaerobic NaturalEthiopia Tangut Pulped AnaerobicEthiopia Gatta Anaerobic NaturalMore from this farmAricha12 moreSame variety, exploredMixed Heirloom85Similar flavour profileFloral, Freeze Dried Raspberry, Stewed Rhubarb1616Same processAnaerobic Natural776From the same originEthiopia3749More from this roasterManta Ray Coffee Roasters139 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1850 to 1880 maslRoastFilter
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