Black & White Coffee Roasters

Aricha – Washed

Black tea, honey, light florals, lemonade

Origin: Yirgacheffe, Ethiopia
Process: Washed
Roast: Lighter
Roaster: Black & White Coffee Roasters

Roast level

LightMediumDark

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Details checked 2026-10-08. Confirm current stock and price at the roaster.

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From farm to cup

Where it grew, how it was made, how it’s roasted.

Straight from the roaster’s listing — no guesswork added.

Step 01 · OriginGrown

Yirgacheffe, Ethiopia

Step 02 · ProcessProcessed

Washed

Step 03 · RoastRoasted

Lighter

About this coffee

What the roaster tells us.

Aricha Washed brings together coffees from smallholders around the Aricha washing station in Yirgacheffe, Ethiopia. Black & White lists Kurume, Wolisho, and other landrace selections, with washed processing and raised-bed drying. The roaster describes a lightly floral aroma, a tea-like texture, and flavors it compares with honey-sweetened black tea and lemonade. That gives the coffee a clear citrus-and-tea direction in the company’s account. If those notes interest you, Aricha offers a named washing station and community origin to explore, rather than relying on a broad expectation about Ethiopian coffee.

Product details checked 2026-10-08. Roaster descriptions can change between lots. Tasting notes describe sensory impressions, not a guarantee of how your brew will taste.

Where it’s from

Yirgacheffe, Ethiopia

RoasterBlack & White Coffee Roasters

OriginYirgacheffe, Ethiopia

ProcessWashed

RoastLighter

The people behind this coffee

Meet Black & White Coffee Roasters

Black & White Coffee Roasters started in 2017 with two US Barista Champions, Kyle Ramage and Lem Butler, who wanted more people to try the kinds of coffees they'd encountered in competition. Its first cafe, in Wake Forest, North Carolina, also housed its earlier roasting operation. That competitive background helps explain the company's curiosity about what specialty coffee can taste like, but its stated aim includes approachability, too. For someone brewing at home, the appeal is the invitation to explore without treating coffee knowledge as an entry requirement. The founders' original idea was straightforward: make those interesting coffee experiences available to a much wider audience.

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