Introduction to the Origin, Development, History, and Culture of Ethiopian Washed Yirgacheffe Aricha G1 Specialty Coffee Beans

About Project Origin

Sasa Sestic, the 2015 World Barista Champion, launched a green-bean sourcing initiative called Project Origin three years ago with his business team at ONA Coffee. The project works directly with coffee-farming families in impoverished countries and regions, improving their production conditions and paying them 20% above fair-trade prices.

Its original mission also includes strengthening the connection between roasters and coffee farmers and guiding growers toward high-quality coffee. To date, Sasa has built relationships with coffee growers in eight countries, among them Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.

Flavor Profile

Sweet citrus notes, green berries, peach, and the aroma of longan and red date, over honey-like sweetness and cocoa with a subtle spice note. Full-bodied with a long-lasting finish.

Coffee Details

Country: Ethiopia

Grade: G1

Region: Yirgacheffe, Gediyo

Altitude: 1,900-2,100 meters

Processing Method: Washed

Variety: Heirloom

Producer: Kebel Aricha

Flavor: Sweet citrus, cherry, honey-like sweetness

Production at Kebel Aricha

This Yirgacheffe was produced at the Kebel Aricha processing station, where roughly 650-700 smallholder farmers from the surrounding area deliver their ripe cherries in exchange for cash.

The farmers first harvest the cherries from the trees, then pour them into water-filled pools. Because ripeness varies, the density of the cherries differs, so overripe and underripe fruit, along with stray leaves and twigs, floats to the surface while fully ripe cherries sink. This natural step filters out everything that fails the first screening.

The selected ripe cherries then pass through a depulping machine that removes the skin and pulp.

Next, the beans, still coated in mucilage, undergo fermentation, interacting with microorganisms in the water and air. Once fermentation is complete, the beans in their parchment layer move into washing channels and are cleaned thoroughly. Then comes drying, during which the moisture content of the green beans is held at around 12%. The beans are packed into jute bags and left to rest for about 2-3 months so the green coffee can stabilize in quality. Finally the parchment layer is removed, and they are ready for sale.

FrontStreet Coffee Recommendation

If washed Yirgacheffe is the style you want to explore, FrontStreet Gedeb Cooperative is the place to start. Precise washing lets this coffee show jasmine and bright citrus acidity, and a medium-light roast adds green tea and honey. Clean and elegant, it drinks beautifully as pour-over, cold brew, or espresso.

For the same region seen through the natural method, FrontStreet Natural Red Cherry keeps the classic Yirgacheffe character while adding tropical fruit, with citrus acidity, juicy berry, honey sweetness, and a creamy body.