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PHILOCOFFEA 261 ETHIOPIA Arbegona Washed

PHILOCOFFEA

PHILOCOFFEA 261 ETHIOPIA Arbegona Washed

Sale price HK$300.00

<Arbegona Ficho>
Located in the Sidama region of southern Ethiopia, the Arbegona region, at an altitude of 2,200-2,350 meters, is one of the country's major high-altitude coffee-producing areas. The cool climate, fertile soil, and wide diurnal temperature swings allow the coffee cherries to ripen slowly, producing rich sugars and a complex flavor. Small-scale growers in the region meticulously manage their 1-2 hectare coffee farms using traditional farming methods. Several coffees from the region have garnered awards at the 2021 Ethiopian Cup of Excellence Coffee Competition, attracting significant attention.

This time, we present a batch of coffee from Ficho, a relatively new coffee cleaning station in the Arbegona region. This marks the second year Tri-Up has sourced coffee from this cleaning station, following last year. Reportedly, the cherry ripening management and processing procedures continue to improve annually. Ongoing training in picking and processing is expected to further enhance the quality of the coffee in the future.

This coffee is a lighter roast. Due to its high moisture content, I initially roasted it at a higher steeping temperature, but the flavor felt a bit thin and lacked body. Therefore, I lowered the steeping temperature slightly and adjusted the roast profile, maintaining a higher roasting temperature throughout. The result is a smooth, flavorful Ethiopian coffee. There's no single standard roast; every roast is different, and that's the joy of roasting.

While brewing, take a sniff of the dripper. A fresh, elegant bergamot aroma fills your nostrils, instantly calming you. This is why I can't get enough of Ethiopian coffee.

Upon first brewing, it offers a sweet, elegant aroma reminiscent of stone fruit and black tea. This aroma develops into a refreshing citrus note reminiscent of lemon drop. This coffee boasts a rich fruity aroma and moderate acidity, which blends beautifully with the sweetness and smoothness of the brown sugar. We recommend enjoying this refreshing Ethiopian washed coffee as an iced coffee during the upcoming season.

This is a new product from the "Ficho" brand and we are very satisfied with this brand.

We hope you enjoy its delicate yet vibrant flavor.

  • Taste: White peach, black tea, lemon sugar, brown sugar, walnut, smooth
  • Variety: 74110
  • Process: Washed
  • Country: Ethiopia
  • Region: Arbegona
  • Altitude: 2,300 - 2,350m
  • Farm: Small Farmers
  • Roast: light roast
  • Baking place: Japan
  • Roasted date: October 5, 2025
  • Material: 100% coffee beans
  • Weight: 200g
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About PHILOCOFFEA

Philocoffea was founded by co-founder Tetsuka Kaji and Masami Kaji. Tetsu Kasutani is the first Asian to win the World Coffee Brewing Championship. Tetsu Megu selects and purchases green coffee beans, creates roasting profiles, and controls quality. He understands the taste of black coffee better than anyone.

Taste is subjective, so there is no right or wrong. However, Philocoffea believes that cleanliness is the key to creating complex flavors, pleasant acidity and a long-lasting sweet finish in specialty coffee. As a result, Philocoffea has a "clean" character throughout, from light roasts to dark roasts, and provides a pleasant and long-lasting aftertaste.

Specialty coffee as defined by Philocoffea must meet four key criteria: location, cultivation, hand-picking and sustainability. This means you can trace your coffee directly back to the farm where the beans were grown. Their extraction process is handled with the utmost care and sustainability. So when Tetsu Kasutani discovers a coffee he believes in, he buys it directly from the farm. Having seen firsthand how they work and live, he values ​​relationships built on trust. After interacting with locals and experiencing their culture first-hand, Tetsu Kasutani was inspired to sell their coffee.

The Philocoffea store is equipped with the best Loring roasters in the world. It is also a roasting station and sacred laboratory for exploring new and unique ways of coffee beans. Tetsu Kasutani creates and manages all roasting configurations himself. When new green coffee beans arrive, Tetsu's expertise iteratively hypothesizes, tests, and develops roasting configurations to create the best possible product.