Pour-over Brewing Parameters for Ethiopian Natural Yirgacheffe Aricha G1 Specialty Coffee Beans

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Pour-Over Brewing Guide

Natural (sun-dried) Yirgacheffe Aricha. Use 15g of coffee at a medium-fine grind (Fuji ghost tooth burr grinder, setting 3.5), a V60 dripper, and water at 90-92°C. First pour: 30g of water for a 27-second bloom. Pour to 105g and pause, then wait until the water level drops to half before continuing. Pour slowly up to 225g total, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Processing Method

Natural (sun-dried)

Coffee Origin Details

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where roughly 650-700 smallholder farmers from the surrounding area deliver their ripe coffee cherries for processing in exchange for cash. After the station selects the usable cherries, they are laid directly on drying beds 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 sun drying, workers machine-remove the outer fruit pulp depending on weather and temperature, then transport the beans to Addis Ababa for storage. Typically, natural beans are stored as parchment until export, when they are hulled to protect green bean quality. This natural Aricha was rated G1 (Grade 1) by the ECX — the highest grade — a mark of excellence in green bean appearance, consistency, freshness, dry aroma, and flavor. If you love bright acidity and rich berry flavors, you absolutely cannot miss this one!

Ethiopian Yirgacheffe Aricha G1

• Country: Ethiopia
• Grade: G1
• Region: Yirgacheffe, Gedeo
• Altitude: 1900-2100 meters
• Variety: Heirloom
• Producer: Kebel Aricha
• Flavor Notes: Light fermented wine aroma, sweet citrus, spices, honey sweetness

About Project Origin

Sasa Sestic, the 2015 World Barista Champion, launched Project Origin three years ago together with his business team at ONA Coffee. The project works directly with coffee farmers in impoverished countries and regions, improving their production conditions and paying purchase prices 20% above fair trade prices.

The project's founding purpose also includes strengthening the connection between roasters and coffee farmers while guiding growers toward higher-quality production. To date, Sasa has built relationships with coffee growers in eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.

Flavor Profile

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

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste Profile: Acidity
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Coffee Type: Yirgacheffe
Roast Level: Light roast

FrontStreet Coffee Recommendation

Yirgacheffe is a small town in Ethiopia's Gedeo zone, at roughly 1,700-2,100 meters, with coffee grown above 1,800 meters — among the highest coffee altitudes in the world. Its unmistakable white floral character and lemon-citrus acidity have made the name a byword for Ethiopian specialty coffee; the fame grew so great that in 2010 the Ethiopian Commodity Exchange formally separated Yirgacheffe from Sidamo. For newcomers, FrontStreet Coffee recommends starting with the classic FrontStreet Washed Yirgacheffe everyday beans — white jasmine, bright citrus and lemon acidity, and a tea-like finish at an affordable price. For more depth, the FrontStreet Washed Guodingding Cooperative lot comes from the Worka area at Yirgacheffe's southeastern edge; once part of the Worka cooperative under the YCFCU union, it was later traced as a single origin by coffee hunters worldwide. Its traditional washed processing yields no harsh bitterness — just fresh, bright citrus and lemon acidity wrapped in jasmine fragrance.

If you prefer naturals like this Aricha, FrontStreet's Red Cherry coffee follows the same philosophy: only fully ripe, defect-free cherries are harvested, given a first round of sorting at the station, then dried on raised beds and turned every 2-3 hours for the first several days to prevent uneven heating and over-fermentation. After three to five weeks of sun drying, the dried fruit is milled away. Because the beans dry in contact with the fruit, the cup carries classic Yirgacheffe character plus tropical fruit from the natural process — citrus acidity, berry juiciness, honeyed sweetness, and a creamy smoothness.

For brewing any of these, FrontStreet suggests a V60 with water at 90-91°C, 15g of coffee, a 1:15 ratio, and a grind of fine-granulated-sugar size (EK43s at setting 10, or 80% passing through a #20 sieve). Pour 30g of water for a 30-second bloom, then pour to 125g on the scale (about 95g of water) over roughly one minute; once the water level drops to two-thirds of the bed, pour the remaining 100g (scale reading around 225g) to finish pouring at about 1:35. Drainage completes at 2:00-2:10 — remove the dripper and enjoy.