Ethiopia Arsosala from the Friedhats roastery is like a juicy citrus candy hidden in a flower box – an unexpected but perfectly balanced delight. The first sip will captivate you with its jasmine delicacy, followed immediately by lemon acidity and peach juiciness that lingers on the palate. It has a clean, bright, and fresh profile that is almost meditative – no heavy body, just lightness, elegance, and full concentration on the flavor. If you are looking for a coffee for slow mornings or moments when you want to really savor something, Arsosala will not disappoint.
Behind this delicious combination of flavors is the Arsosala processing station, located in the Guji area of the Uraga region, at an altitude of 1,800–1,900 meters above sea level. The station was established relatively recently, in 2015, and has since become an important hub for more than 1,200 small farmers in the surrounding area. Local growers have only recently started growing coffee, which means that their bushes are young and produce exceptionally high-quality, healthy cherries. They receive bonuses from the station for carefully selecting ripe fruits, so there is a high level of motivation to deliver the best that nature has to offer in a given season. The result? Beans that are pure and complex at their core.
The coffee is processed using the washed method, which is synonymous with purity, clarity, and refinement. After harvesting, the cherries are pulped on the same day and left to ferment overnight. The next day, they are thoroughly washed, after which the beans are placed on raised beds to dry for 5 to 15 days, depending on the weather. This processing method beautifully highlights the floral notes of jasmine, citrus freshness and peach sweetness, which come through in full force in the cup. Every step of the process is focused on maintaining balance and preserving the purity of flavors – which is exactly what makes this coffee an unforgettable experience.
- Altitude: 1800-1900 m above sea level.
- Station: Arsosala