New Coffee Release: Ethiopia Reko Onancho


This coffee has all the hallmark flavors that make Ethiopian coffee so special: On first sip there are sweet, tart notes of caramel apple and orange zest, followed by floral notes of black tea and lavender. The cup finishes with a lingering sweetness of toffee and green apple candy.

Region: Yirgacheffe
Variety: Kurume, Mixed Heirloom
Processing: Washed
Altitude: 1950-2150 masl
Flavor Notes: Caramel Apple, Orange Zest, Black Tea

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Located in prime coffee land less than 5 km from the town of Yirgacheffe, the Aricha washing station is in reach of several coffee-growing communities in Ethopia – Aricha, Reko, Gersi, Naga Singage and Idido. Everything is perfect here for coffee: fertile soil, ideal microclimate from the mountains and forests, and an experienced farmer community.

The coffee processed at the Aricha washing station is typical Yirgacheffe coffee, meaning it is a mix of Kurume and Wolisho landraces and other disease-resistant cultivars. What gives Yirgacheffe coffee its unique taste is the high altitude which makes the trees work harder to produce fruit. As a result, Yirgacheffe coffees tend to have a fuller and more developed profile.

This coffee was delivered to Aricha from the Reko community and was separated by Faysel and his team to highlight these particular farmers. Reko is a community that lives up in the Reko mountain area in Yirgacheffe’s Kochere woreda (district).

The altitude is higher here – ranging from 1950 to 2150 m.a.s.l. The varietals here are like the other communities – a mixture of Kurume, other regional landraces, and disease-resistant JARC varieties. Since the climate in this micro-climate is unique, different from the surrounding regions, there are unique attributes found in the cup that aren’t found anywhere else.


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Drying Ethiopia Reko Onancho Coffee Beans