This coffee comes from the Aricha Mill in the Gedeo Zone, Southern Nations, Nationalities and Peoples' Regional State of Ethiopia, grown at 1900–2100 masl on Vertisol soil. It is produced by 650 smallholder farmers organized around the Cherab na Betesebu cooperative. The variety consists of indigenous cultivars. The processing is fully washed: cherries are pulped, fermented underwater for 48 hours, soaked for 48 hours in clean spring water, and then dried in the sun on raised beds.
Founded by a passionate husband-and-wife duo in February 2020, R Ki Coffee Lab is a gem in Richmond's coffee scene. They take a scientific yet artistic approach to their craft, meticulously sourcing and roasting small batches of high-quality beans to bring out their best characteristics. Their dedication to the craft is evident in every cup, creating a unique and memorable coffee experience.
