ARICHA is the name of the washing station for this coffee. It is grown and processed in the village, or kebele, of Idido. With its shallow red-brown clay soil, the microregion of Yirgacheffe is the perfect blend of conditions for Aricha. The coffee berries are picked ripe between the months of November and January. Once picked, they are depulped within 12 hours, and washed clean with spring water.