Ethiopia Riripa Natural GR1

TASTING NOTES
Juicy tropical fruit, sweet raspberry and cassis, delicate almond and a ribbon of honey running through every cup. Absolutely delicious!

ORIGIN
Riripa, Nensebo, West Arsi, Oromia, Ethiopia

HEIGHT
1900 - 2085 MASL

VARIETAL
Welisho, Kurume 

PROCESS
Natural GR1

PRODUCER
Smallholder Producers 

ABOUT ME
This is our very first coffee from West Arsi, and we’re thrilled it comes from a place as special as Riripa!

High up in the mountains of Nensebo woreda, in the village of Rafisa, over 800 smallholder farmers bring their freshly picked cherries - often by donkey or horseback - to the Riripa washing station. The air there is cool and clean, the hills green and steep. It’s perfect coffee country, with a climate and altitude that makes slow ripening and careful processing possible.

This lot is a standout. Naturally processed, it's loaded with tropical fruit, sweet raspberry and cassis, delicate almond and a ribbon of honey running through every cup. Think of it as a bolder cousin to the more floral nearby Sidama coffees - juicy, generous, and thoroughly moreish.

Overseeing the Rirpa station is Negusse Debela, the passionate founder of SNAP Specialty Coffee. What drives him isn’t scale or hype - it’s quality, traceability, and doing justice to the effort of Ethiopia’s smallholder farmers. He’s known for his obsessive approach to processing and for supporting his network of washing stations, including this one, with care and consistency. “We don’t just produce coffee,” he says. “We produce happiness for those who grow it, and those who drink it.”

This lot - produced with love, and full of life - is a testament to that. From the hills of West Arsi to your cup, we hope you enjoy it as much as we do!

BREW GUIDES

We recommend the following recipes as a starting points: 

Espresso
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 25 - 32 sec  
Brew weight: 44 - 46 grams 
Brew Ratio: 1:2.1-2.2

Pour Over
Brew temperature: 94ºC
20g in 300ml out (1:15 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.

We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please see our FAQ for all shipping details.