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Ethiopian Washed Yirgacheffe Aricha G1 Specialty Coffee Bean: Differences, Distinctions, and Award Status

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions, please follow Coffee Workshop (WeChat official account: cafe_style) Processing method: Washed Happy coffee farmers first harvest coffee cherries from the trees, then pour them into water-filled pools. Due to varying maturity levels of coffee cherries, which creates different densities, overripe and underripe coffee cherries along with some branches and leaves will float on the water surface, while sufficiently mature ones will sink to the bottom.

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Processing Method: Washed

Happy coffee farmers will first pick coffee cherries from the trees, then pour them into pools filled with water. Due to different densities caused by varying ripeness levels of coffee cherries, overripe and underripe coffee cherries along with some branches and leaves will float on the surface, while sufficiently ripe coffee cherries will sink to the bottom. Naturally, this method screens out coffee cherries that pass the first round.

The selected ripe coffee cherries will then enter the depulping machine to remove the skin and pulp;

Next, the coffee beans with remaining pulp mucilage will enter the fermentation stage (fermenting with microorganisms in water or in the air); after fermentation is complete, the fruit with the parchment layer will enter the washing channels to be thoroughly rinsed; after thorough washing comes the drying stage, where the drying process will maintain the moisture content of the green coffee beans at around 12% as much as possible, then pack them in jute bags for a resting period of about 2-3 months, aiming to stabilize the quality of the green beans, and finally remove the parchment layer before they can be sold!

Ethiopian Yirgacheffe Aricha G1 Washed

Country: Ethiopia

Grade: G1

Region: Yirgacheffe Gediyo

Altitude: 1900-2100 meters

Variety: Heirloom

Producer: Kebel Aricha

Flavor: Sweet orange, cherry, honey sweetness

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where about 650-700 small coffee farmers from nearby areas bring their ripe coffee berries for processing in exchange for cash.

About Project Origin

Sasa Sestic, the 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 farming families in 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, and guiding coffee farmers to cultivate high-quality coffee beans. So far, Sasa has established relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.

Flavor Description

Sweet orange citrus notes, green berries, peach, longan and red date aroma, honey sweetness, cocoa with subtle spice notes, full body with persistent aftertaste

Yirgacheffe Classification

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

Category A: Washed processing method, with grading standards set by the "Specialty Coffee Association of America" SCAA, divided into Gr-1, Gr-2, where smaller Arabic numbers indicate higher grades. G1 Yirgacheffe has a distinctive style, and the flavor of citrus and floral notes blended into the coffee liquid is an irresistible delight for everyone;

Category B: Natural processing method for green coffee beans, graded as Gr-1, Gr-3, Gr-4, Gr-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.

Brewing Method

Hand-poured Yirgacheffe. 15g of coffee, medium-fine grind (Fuji Ryogiri grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, let bloom for 27 seconds, pour to 105g then stop pouring. Wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.