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Flavor Characteristics, Origin, and Brewing Parameters for Ethiopian Natural Yirgacheffe Aricha G1 Specialty Coffee Beans

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). Initially, Yirgacheffe coffee trees were cultivated by European monks (somewhat like Belgian monks growing barley to brew beer), later taken over by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, including Idi near the Misty Valley

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Originally, Yirgacheffe coffee trees were cultivated by European monks (somewhat similar to Belgian monks growing grains for brewing beer), later taken over by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, including Idido near Misty Valley, Harfusa, Hama, and Beloya, all using washed processing, though a small amount of premium beans are intentionally natural-processed to enhance charming fruity aromas and richness. These mountain villages are shrouded in mist, with spring-like conditions year-round. Summer brings gentle breezes that are cool without being hot, rainy without being damp, and winter doesn't cause frost damage, nurturing a unique regional flavor with citrus and floral notes. Coffee trees are mostly planted in farmers' backyards or mixed with other crops in farmland. Each household's yield is modest, making it typical pastoral coffee. Nearly all award-winning Yirgacheffe beans come from the aforementioned coffee villages and communities.

Hand-poured Natural Yirgacheffe Aricha

15g coffee grounds, medium-fine grind (Fuji Royal's ghost tooth burr grinder at 3.5), V60 dripper, water temperature 90-92°C. First pour with 30g water, let bloom for 27 seconds. Pour to 105g and stop pouring. Wait until the water level drops halfway before continuing to pour. Slowly pour until reaching 225g total. Avoid the final tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Processing Method

Natural

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers deliver their ripe coffee cherries for processing in exchange for cash. After the processing station screens the usable cherries, they are placed directly on raised beds for sun-drying. 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, depending on weather and temperature conditions, workers use machines to scrape off the outer fruit pulp before transporting to Addis Ababa for storage. Usually, natural-processed beans are stored in parchment form until dehulling just before export to ensure green bean quality. This batch of natural Aricha was rated G1 (Grade 1) - the highest grade by ECX. From green bean appearance, consistency, freshness to dry aroma and flavor, all aspects are excellent. If you appreciate bright acidity and rich berry flavors, you absolutely cannot miss this!

Ethiopian Yirgacheffe Aricha G1

Country: Ethiopia
Grade: G1
Region: Yirgacheffe, Gediyo
Altitude: 1,900-2,100 meters
Variety: Heirloom
Producer: Kebel Aricha
Flavor Notes: Light fermented wine aroma, sweet orange, spices, honey sweetness

About Project Origin

Sasa Sestic, 2015 World Barista Champion, launched a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project directly collaborates with coffee farmers in poor countries and regions, improving their production conditions and offering them purchase prices 20% higher than fair trade prices.

The project's original purpose 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 dates, sweet citrus notes, dark berries, lychee, starfruit, peach, juicy peach, longan and red date aroma, honey sweetness, cocoa with subtle spice notes, full body with persistent aftertaste.

Manufacturer: Coffee Workshop FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City
Manufacturer Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste Profile: Acidic coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Coffee Type: Yirgacheffe
Roast Degree: Light roast

Yirgacheffe Processing Methods

Yirgacheffe coffee is divided into two main categories based on green bean processing methods:

Category A: Washed processing method, with grading standards established by the Specialty Coffee Association of America (SCAA), divided into Grade 1; Grade 2, where smaller Arabic numbers indicate higher grades. G1 washed Yirgacheffe has a distinctive style - the flavor of citrus and floral notes融合 in the coffee liquid is a delicious taste that everyone finds irresistible;

Category B: Natural processing method for coffee green beans, with grades divided into Grade 1; Grade 3; Grade 4; Grade 5. Similarly, the highest grade G1 natural Yirgacheffe has rich fruit aromas. Opening a bag of freshly roasted G1 natural Yirgacheffe can subvert everyone's original understanding of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit...