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 approximately 650-700 small coffee farmers from nearby areas deliver their ripe coffee cherries for processing in exchange for cash. After the processing station selects usable cherries, they are placed directly on drying racks 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 natural processing, workers remove the outer pulp by machine depending on weather and temperature conditions, then transport them to Addis Ababa for storage. Typically, naturally processed beans are stored as parchment beans until just before export, when they are hulled to ensure green bean quality. This batch of natural Aricha was rated G1, the highest grade by ECX. From green bean appearance, consistency, freshness to dry aroma and flavor, all aspects are exceptional. If you love bright acidity and rich berry flavors, you absolutely cannot miss this!

Yirgacheffe Classification

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

Type A: Washed Processing
Grade standards are set by the Specialty Coffee Association of America (SCAA), divided into Grade 1 and Grade 2, where smaller Arabic numbers indicate higher grades. 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. Similarly, the highest grade G1 natural Yirgacheffe has rich fruit aromas. Opening a bag of freshly roasted G1 natural Yirgacheffe can颠覆 everyone's original understanding of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit.

Origins and Terroir

Initially, Yirgacheffe coffee trees were cultivated by European monks (somewhat similar to Belgian monks growing grain to brew 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 Biloa, all using washed processing, though a small amount of exceptional beans are intentionally naturally processed to enhance 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 it typical pastoral coffee. Award-winning Yirgacheffe beans almost exclusively come from the aforementioned coffee villages and communities.

Brewing Recommendations

Hand-poured natural Yirgacheffe Aricha: 15g of coffee, ground to medium-fine (Fuji Royal grinder with ghost teeth at setting 3.5), V60 dripper, water temperature 90-92°C. First pour with 30g of water, let bloom for 27 seconds. Pour to 105g and stop. Wait until the water level drops halfway, then continue pouring slowly until reaching 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, 2015 World Barista Champion, began a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project directly collaborates with coffee farmers from poor countries and regions, improving their production conditions and offering them purchase prices 20% higher than fair trade prices.

The original intention of this project 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 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, full body with persistent aftertaste.

Product Information

Manufacturer: Coffee Workshop 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
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