Out of stock

PENG 18, Aricha Natural Anaerobic

tropical fruit · floral

Fruity FloralFor espresso or filter

Price not usable

Every price we hold for this coffee works out far outside the believable per kilo range for its own market, or repeats unchanged across different bag sizes, so we will not put a figure to it.

Traced to a region

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How it sits among anaerobic coffees

How often roasters use each flavour family to describe anaerobic coffees: 295 of 483 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Long & Short Coffee describe this coffee as fruity, floral. The filled shape is how often roasters use each family across anaerobic coffees; the rings on the rim are this coffee’s own.

Every family the roaster names is a common one for anaerobic coffees, so this reads as a typical example rather than an outlier.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All anaerobic coffees

What the roaster says about where it came from

Region

Yirgacheffe

Process

anaerobic

Variety

Heirloom

Altitude

150 m

Not stated

country, farm or estate, producer, harvest, lot, importer, price paid to the producer

We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.

Where each fact came from

Altitude, lowest

“Sourced from smallholder farmers cultivating heirloom varieties at 2,150 masl under the shade of false banana trees, the cherries undergo a carefully controlled nine-day anaerobic fermentation in plastic barrels, followed by slow drying on raised beds for 13–18 days.” the roaster’s page (opens in a new tab)

Variety

Flavour families

In the cup, it’s vibrant and aromatic, delivering expressive layers of tropical fruit, floral complexity, and juicy brightness — a distinctive showcase of Yirgacheffe’s altitude and Ephtah’s hands-on approach to sourcing… part of a longer passage the roaster’s page (opens in a new tab)

Region

“This lot comes from Aricha, Yirgacheffe, and was processed at the Girma Tamiru site, which has worked in partnership with Ephtah Specialty Coffee for the past two years.” the roaster’s page (opens in a new tab)

Processing

Roasted for

“Optimal roast Our roast profiles are all considered omni-roast — we believe the profile created for this coffee is just right, therefore roast adjustments are not needed for filter or espresso.” the roaster’s page (opens in a new tab)

Seasonal

“Girma’s site employs six full-time workers and over 100 seasonal employees during the harvest period, with a strong emphasis on women’s participation.” the roaster’s page (opens in a new tab)

Tasting notes

Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.