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Ethiopia Natural Yirgacheffe Aricha G1 Specialty Coffee Beans: Grind Size, Roast Level, and Processing Method Guide

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style) Processing Method: Natural This batch of Yirgacheffe is produced at the Kebel Aricha processing station, where about 650-700 smallholder coffee farmers deliver their ripe coffee cherries for processing in exchange for cash. After the processing station selects usable cherries, they are placed directly on drying racks for sun exposure. During the first few days of drying

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Processing Method: Natural

This batch of Yirgacheffe is produced at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers from nearby areas deliver their ripe coffee cherries for processing and cash exchange. After the processing station selects usable cherries, they are placed directly on drying racks for sun exposure. During the first few days of drying, the cherries are turned every 2-3 hours to prevent over-fermentation. After four to six weeks of natural processing, workers remove the outer fruit pulp by machine depending on weather and temperature conditions, then transport them to Addis for storage. Typically, naturally processed beans are stored as parchment coffee until they are dehulled before export to ensure green bean quality. This batch of natural Aricha has been rated G1, the highest grade by ECX, exhibiting excellence in green bean appearance, consistency, freshness, dry aroma, and flavor. If you appreciate bright acidity and rich berry flavors, this is absolutely not to be missed!

Ethiopian Yirgacheffe Aricha G1

Country: Ethiopia

Grade: G1

Region: Yirgacheffe Gediyo

Altitude: 1900-2100 meters

Variety: Heirloom

Producer: Kebel Aricha

Flavor: Light fermented wine aroma, sweet orange, spice, honey sweetness

About Project Origin

Sasa Sestic, 2015 World Barista Champion, launched the Project Origin green bean sourcing program three years ago with his business team ONA Coffee. This project works directly with coffee farming families in impoverished countries and regions to improve their production conditions and offers them purchase prices 20% above fair trade prices.

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

Flavor Description

Light fermented wine aroma, jujube, sweet citrus notes, dark berries, lychee, starfruit, peach, nectarine, longan and red date aroma, honey sweetness, cocoa with subtle spice notes, full body and persistent aftertaste