The Story and Origins of Ethiopian Washed Yirgacheffe Aricha G1 Specialty Coffee Beans

About Project Origin

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

The original intention of this project also includes strengthening the connection between roasters and coffee farmers, and guiding coffee 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.

Hand-Pour Yirgacheffe Brewing Guide

Hand-pour Yirgacheffe. 15g coffee grounds, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g water, bloom for 27 seconds. Pour to 105g and pause, wait until the water level drops to half before continuing. Slowly pour until reaching 225g total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Light roast
Sugar Content: Sugar-free
Origin: Ethiopia
Processing Method: Washed

Washed Processing Method

Happy coffee farmers first pick coffee cherries from the trees, then pour them into pools filled with water. Due to different maturation levels causing density variations, overripe and underripe coffee cherries along with some leaves and twigs will float on the surface, while sufficiently ripe coffee cherries will sink to the bottom. Naturally, this method screens out coffee cherries that pass the first level of selection.

The selected ripe coffee cherries then enter a depulping machine to remove the skin and pulp.

Next, the coffee beans with remaining mucilage enter the fermentation stage (fermenting with water microorganisms or air microorganisms). After fermentation is complete, the beans with parchment are sent through washing channels to be thoroughly cleaned. Once cleaned, they enter the drying stage, where the moisture content of the green coffee beans is maintained at around 12%. They are then placed in jute bags to rest for 2-3 months, allowing the green bean quality to stabilize. Finally, the parchment is removed and they are ready for sale!

Ethiopian Yirgacheffe Aricha G1 Washed

Country: Ethiopia
Grade: G1
Region: Yirgacheffe Gediyo
Altitude: 1900-2100 meters
Variety: Heirloom
Producer: Kebel Aricha
Flavor Notes: Sweet orange, cherry, honey sweetness

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.

Flavor Description: Sweet orange citrus notes, green berries, peach, longan and red date aroma, honey sweetness, cocoa with subtle spice notes, full body with persistent aftertaste.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473