Ethiopian Natural Yirgacheffe Aricha G1 Premium Coffee Beans: Grading, Pricing, Green Beans, and Roast Level

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Yirgacheffe Coffee Classification

Yirgacheffe coffee beans are classified into two main categories based on processing methods:

Category A: Washed Processing
The grading standards follow those set by the Specialty Coffee Association of America (SCAA), classified as Gr-1, Gr-2, where smaller Arabic numerals indicate higher grades. G1 Yirgacheffe exhibits distinctive character, with citrus and floral notes seamlessly integrated into the coffee liquid—an irresistible delight for everyone.

Category B: Natural Processing
Grades include Gr-1, Gr-3, Gr-4, and Gr-5. Similarly, the highest grade G1 natural Yirgacheffe boasts intense fruit aromas. Opening a bag of freshly roasted G1 natural Yirgacheffe can transform your perception of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is truly a fruit.

Origin and Cultivation

Originally, Yirgacheffe coffee trees were cultivated by European monks (somewhat similar to Belgian monks growing grain for brewing beer), later managed by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, including Idido, Harfusa, Hama, and Beloya near Misty Valley, all primarily using washed processing, though some exceptional beans are intentionally natural-processed to enhance captivating fruity aromas and body. These mountain villages are shrouded in mist, spring-like year-round, with gentle summer breezes that are cool without being hot, rainy without being damp, and winters free from frost damage, nurturing the unique regional characteristics of citrus and floral notes. Coffee trees are mostly planted in farmers' backyards or intercropped with other agricultural crops, with each household producing limited quantities—typical pastoral coffee. Nearly all award-winning Yirgacheffe beans come from these aforementioned coffee villages and communities.

Brewing Guide

Hand-poured natural Yirgacheffe Aricha: 15g of coffee grounds, medium-fine grind (Fuji Royal grinder setting 3.5), V60 dripper, water temperature 90-92°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio of 1:15, extraction time 2:00.

Processing Details

Processing Method: Natural

This batch of Yirgacheffe was processed at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers deliver ripe coffee cherries for processing in exchange for cash. After the processing station selects 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 drying, workers mechanically remove the outer fruit pulp depending on weather and temperature conditions, then transport it to Addis Ababa for storage. Typically, naturally 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 (highest grade) by the ECX, exhibiting excellent quality from appearance and consistency to freshness, dry aroma, and flavor. If you appreciate bright acidity and rich berry flavors, you absolutely cannot miss this!

Coffee Information

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 citrus, spices, 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 at ONA Coffee. This project directly collaborates with coffee farming families in impoverished countries and regions, improving their production conditions and offering purchase prices 20% above fair trade prices.

The project's original mission also includes strengthening the connection between roasters and coffee farmers, 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 Profile

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 with persistent aftertaste.

Product Information

Manufacturer: Coffee Workshop FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted coffee beans
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 Variety: Yirgacheffe
Roast Degree: Light roast

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473