Ethiopian Washed Yirgacheffe Aricha G1 Specialty Coffee Beans: Cultivation Details, Location, Climate & Altitude

Ethiopian Yirgacheffe Aricha G1 Washed

Country: Ethiopia

Grade: G1

Region: Yirgacheffe Gediyo

Altitude: 1900-2100 meters

Variety: Heirloom

Producer: Kebel Aricha

Flavor: Sweet orange, cherry, honey sweetness

Processing Method: Washed

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers from nearby areas bring their ripe coffee cherries for processing in exchange for cash. The station sits at 1900-2100 meters in the Gediyo zone, an altitude range that slows cherry maturation and concentrates the sweet, citric character the region is known for.

About Project Origin

Sasa Sestic, the 2015 World Barista Champion, launched a green bean sourcing project called Project Origin three years ago together with his business team at ONA Coffee. The project works directly with coffee farming families in impoverished countries and regions to improve their production conditions, and it offers purchase prices 20% higher than fair trade prices.

The original intention of the project also includes strengthening the connection between roasters and coffee farmers, and guiding farmers to cultivate higher-quality coffee. To date, Sasa has established relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.

Flavor Description: Sweet orange citrus notes, green berries, peach, longan and red dates aroma, honey sweetness, cocoa with subtle spice notes, full body with a long-lasting aftertaste.

How the Washed Process Works

At the washing station, workers first pick the coffee cherries from the trees and pour them into pools filled with water. Because different ripeness levels produce different densities, overripe and underripe cherries — along with some leaves and twigs — float to the surface, while sufficiently ripe cherries sink to the bottom. This flotation step naturally screens out the cherries that pass the first round of selection.

The selected ripe cherries then enter the depulper to remove the skin and pulp.

Next, the beans with their remaining mucilage enter the fermentation stage, fermenting with microorganisms either underwater or in the air. Once fermentation is complete, the beans in parchment move into washing channels to be thoroughly rinsed. After washing comes drying, during which the moisture content of the beans is kept as close to 12% as possible. They are then packed in jute bags and rested for about 2-3 months of conditioning to stabilize their quality. Finally, the parchment is hulled off and the green coffee is ready for sale.

FrontStreet Coffee Recommendation

If this Aricha G1 style appeals to you, FrontStreet Coffee's washed Yirgacheffe everyday bean is the easiest way in — white jasmine florals, bright citrus and lemon acidity, and a soft tea-like finish at a friendly price. For something fruitier from the same region, the FrontStreet natural Red Cherry adds berry-juice sweetness, honeyed notes, and a creamy body on top of classic Yirgacheffe citrus. Brew either one pour-over style with 15g of coffee at a 1:15 ratio and 90-91°C water: bloom with 30g of water for 30 seconds, pour to 125g within the first minute, then finish at 225g with a total extraction of roughly 2:00-2:10.