Differences, Distinctions, and Awards of Ethiopian Natural Yirgacheffe Aricha G1 Specialty Coffee Beans

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Flavor Description

Light fermented wine aroma, jujube, sweet citrus notes, dark berries, lychee, starfruit, peach, juicy peach, longan and red date fragrance, 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: In-house roasted

Shelf life: 30 days

Net weight: 227g

Packaging: Bulk

Taste: Acidic coffee beans

Roast level: Roasted coffee beans

Sugar content: Sugar-free

Origin: Ethiopia

Coffee variety: Yirgacheffe

Roast degree: Light roast

Origin Story

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 the first few days of drying, the cherries are turned every 2-3 hours to prevent over-fermentation. After four to six weeks of sun drying, workers remove the outer pulp mechanically depending on weather and temperature conditions, then transport them to Addis Ababa for storage. Typically, sun-processed beans are stored in parchment form until just before export to ensure green bean quality. This batch of sun-dried Aricha has been rated G1, the highest grade by ECX, exhibiting excellent quality from green bean appearance, consistency, and freshness to dry aroma and flavor. If you love bright acidity and rich berry flavors, you absolutely cannot miss this!

Yirgacheffe Classification

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

Category A: Washed processing method, with grading standards set by the Specialty Coffee Association of America (SCAA), classified as Gr-1, Gr-2. Smaller Arabic numbers indicate higher grades. G1 Yirgacheffe has a distinctive style, with citrus and floral notes fused into the coffee liquid - a flavor that everyone finds irresistible;

Category B: Natural processing method for coffee beans, graded as Gr-1, Gr-3, Gr-4, Gr-5. The highest grade G1 natural Yirgacheffe has rich fruit aroma. 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.

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 constructed from surrounding coffee communities or cooperatives, including Idido near Misty Valley, Harfusa, Hama, and Biroya, all using washed processing, though a small amount of exceptional beans are intentionally naturally processed to enhance the charming fruit aroma and body. These mountain villages are shrouded in mist, spring-like year-round, with gentle summer breezes that are cool but not hot, rainy but not humid, and winters that don't cause frost damage, nurturing a unique regional taste of citrus and floral notes. Coffee trees are mostly planted in farmers' backyards or intercropped with other agricultural crops, with each household producing small quantities - typical pastoral coffee. Nearly all award-winning Yirgacheffe beans come from the aforementioned coffee villages and communities.

Brewing Instructions

Hand-pour 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 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. 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: Light fermented wine aroma, sweet citrus, spice, honey sweetness

About Project Origin

Sasa Sestic, 2015 World Barista Champion, started 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 impoverished countries and regions, improving their production conditions and providing 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 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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473