Ethiopian Natural Yirgacheffe Aricha G1 Specialty Coffee Beans: Varieties, Brand Recommendations, and Estates

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This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where roughly 650-700 small coffee farmers from the surrounding area deliver their ripe cherries for processing in exchange for cash. Once the station has selected usable cherries, they are placed directly on drying racks in the sun. 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 pulp by machine, depending on weather and temperature, then transport the coffee to Addis Ababa for storage. Naturally processed beans are typically stored as parchment until just before export, when they are hulled to protect green bean quality. This batch of natural Aricha was rated G1, the highest grade awarded by the ECX. From green bean appearance, consistency and freshness through to dry aroma and flavor, every aspect is exceptional. If you love bright acidity and rich berry flavors, you cannot miss this one.

Yirgacheffe Classification

Yirgacheffe coffee is classified into two main categories based on processing method:

Type A: Washed Processing
Grade standards are set by the Specialty Coffee Association of America (SCAA), divided into Grade 1 and Grade 2, where a smaller number indicates a higher grade. G1 Yirgacheffe has a distinctive style, with citrus and floral notes blending into the coffee liquid — a flavor that everyone finds irresistible.

Type B: Natural Processing
Grades are divided into Grade 1, Grade 3, Grade 4 and Grade 5. Likewise, the highest grade, G1 natural Yirgacheffe, has rich fruit aromas. Opening a bag of freshly roasted G1 natural Yirgacheffe can overturn your original understanding of coffee. Only once you have tasted the highest grade of natural Yirgacheffe will you believe that coffee is a fruit.

Origins and Terroir

Yirgacheffe coffee trees were initially cultivated by European monks (not unlike Belgian monks growing grain to brew beer), and were later taken over by farmers or cooperatives. Yirgacheffe is actually made up of surrounding coffee communities or cooperatives, including Idido near Misty Valley, Harfusa, Hama and Biloa, all using washed processing, though a small amount of exceptional beans is intentionally naturally processed to enhance their charming fruit aromas and body. These mountain villages are shrouded in mist, spring-like year-round, with gentle summer breezes — cool but not hot, rainy but not humid, and winters without frost damage — nurturing a unique regional flavor of citrus and florals. Coffee trees are mostly planted in farmers' backyards or mixed with other crops on farmland. Each household's production is limited, making this typical pastoral coffee. Award-winning Yirgacheffe beans almost always come from these coffee villages and communities.

Brewing Recommendations

Hand-pour natural Yirgacheffe Aricha: 15g of coffee, ground medium-fine (Fuji Royal grinder with ghost teeth at setting 3.5) in a V60 dripper, with water at 90-92°C. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and stop. Wait until the water level drops halfway, then continue pouring slowly to 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Details

Processing Method: Natural

Ethiopian Yirgacheffe Aricha G1

Country: Ethiopia

Grade: G1

Region: Yirgacheffe, Gediyo

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, began a green bean sourcing project called Project Origin three years ago with his business team at ONA Coffee. The project works directly with coffee farmers in poorer countries and regions, improving their production conditions and offering purchase prices 20% higher than fair trade prices.

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

Flavor Profile

Light fermented wine aroma, jujube dates, sweet citrus notes, dark berries, lychee, starfruit, peaches, nectarines, longan and red date aroma, honey sweetness, cocoa with subtle spice notes; a full body with a persistent aftertaste.

Product Information

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

FrontStreet Coffee Recommendation

If you love the berry-rich, winey character of this natural Aricha, FrontStreet Coffee's natural Red Cherry Yirgacheffe is the closest match on our shelves. It is made from fully ripe fruit picked right at harvest, dried on raised beds, and delivers the region's signature citrus acidity with a berry-juice texture, honeyed sweetness and a creamy smoothness. For the bright, clean counterpart to this cup, FrontStreet Coffee's washed Yirgacheffe is the classic introduction to the region, known for white jasmine, bright citrus and lemon acidity, and a tea-like finish.

FrontStreet Coffee brews the Red Cherry with a V60 at 90-91°C, 15g of coffee at a 1:15 ratio and a fine-sugar grind, blooming with 30g of water for 30 seconds and finishing the pour at roughly 225g in 2:00-2:10.