Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

4 Everton Park #01-40
Singapore, 080004

+65 6220 2330

A coffee bar and roastery driven by our beliefs to foster direct, transparent and sustainable relationships with our coffee producers, so as to help us to source, roast and brew some of the most amazing coffees from around the world, to the best we think they should taste and share them with you.

Ethiopia Aricha


Ethiopia Aricha

Nylon Coffee Roasters


October is a month for new African coffees. If you have been following our blog updates, we just rolled out Duromina from the Jimma region a week back and we are following up with another washed coffee from Yirgacheffee, another region this time. Aricha might ring a bell for some as we had a coffee from the same mill but processed as a natural, which was one of the cleanest naturals that we have tried for a while. Middle of this year, we cupped the a washed lot from Aricha from the new harvest and its floral aromatics reignited how much we look forward to having Ethiopian coffees on our racks again.

This coffee is from a private mill producing 20% natural sun-dried coffees and 80% washed. This mill works closely with one of the local exporter which partners with Nordic Approach to increase quality through systematic work at the processing station. The Abye Family has done an excellent job in processing the cherries from the smallholders and it is well-reflected in what we have tasted so far. For more background information, have a read of our past blog post.

  • Producer: Abye Family Business
  • Zone: Gedeo, Yirgacheffe
  • Woreda/Local municipality: Aricha
  • Altitude: 2000masl
  • Producers: About 700 smallholders in the surrounding areas as well as remote farmers.
  • Varietals: Ethiopian Heirloom. Improved varietals and native coffee of forest origin.
  • Process/drying: Cherries are hand sorted for unripes and overripes by the farmers before they go into production. A 4-disc Aagaarde pulper removes the skin and pulp. The coffees are then fermented under water for 24-36 hours, dependent on the weather conditions. It is then graded in washing channels in to two grades based on density. It is then soaked under clean water in tanks for 12-24 hours. The parchment is sun-dried for 10 – 15 days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night

In the cup, expect loads of floral notes. Aromatics of bergamot followed by berries-like acidity and mild citrus notes, ending off with distinct lavender undertones. Its nectar-like sweetness coupled with a lush creamy texture of the espresso might make you want to lick up the cup. 

Available on in store or on web.