Yirgacheffe Natural Process Aricha G1 Pour-Over Brewing Data | How to Drink Natural Aricha

Pour-over for sun-dried Yirgacheffe Aricha. 15g of coffee grounds, medium-fine grind (Fuji ghost-tooth blade setting 3.5), V60 dripper, 90-92°C water temperature. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level drops to half, then continue slow pouring until reaching 225g in total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

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 hints of spice, a full body and a persistent aftertaste.

Product Information

Manufacturer: FrontStreet Coffee
Ingredients: In-house roasted
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk
Taste: Acidity coffee beans
Roast level: Roasted coffee beans
Sugar content: Sugar-free
Origin: Ethiopia
Coffee variety: Yirgacheffe
Roast degree: Light roast

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where about 650-700 small coffee farmers from the surrounding area deliver their ripe cherries for processing in exchange for cash. After the station selects usable cherries, they are placed directly on drying racks. 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 sun-drying, depending on weather and temperature, workers remove the outer fruit pulp with machines and transport the beans to Addis Ababa for storage. Sun-dried beans are usually stored in parchment form until hulling just before export, which protects green bean quality. This batch of sun-dried Aricha was rated G1, the highest grade by the ECX. From green bean appearance, consistency and freshness to dry aroma and flavor, it is exceptional in every respect. If you love bright acidity and rich berry flavors, this is one you cannot miss.

Yirgacheffe Processing Methods

Yirgacheffe is divided into two main categories based on processing method:

Category A: the washed processing method, with grading standards set by the Specialty Coffee Association of America (SCAA), divided into Grade 1 and Grade 2. The smaller the Arabic numeral, the higher the grade. Grade 1 Yirgacheffe has a distinctive style, with citrus and floral notes fused into the coffee liquid, a flavor that everyone finds irresistible.

Category B: the natural processing method, 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 anyone's original understanding of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit.

Originally, Yirgacheffe coffee trees were cultivated by European monks, somewhat like Belgian monks growing grain to brew beer, and were later managed by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities and cooperatives, including Idido near Misty Valley, Harfusa, Hama and Biloa, all using washed processing, though a small amount of premium beans is intentionally natural-processed to enhance the captivating fruit aroma and body. These mountain villages are shrouded in mist, with spring-like seasons year-round. Summer brings gentle breezes, cool but not hot, rainy but not damp, and winter brings no frost damage, nurturing a unique regional taste of citrus and florals. Coffee trees are mostly planted in farmers' backyards or mixed with other crops in the fields. Each household's production is limited, which makes it typical pastoral coffee. Award-winning Yirgacheffe beans almost all come from the villages and communities mentioned above.

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, the 2015 World Barista Championship winner, started a green bean sourcing project called Project Origin three years ago with his business team at ONA Coffee. The project collaborates directly with coffee farmers in poor countries and regions, improving their production conditions and offering purchase prices 20% higher than fair trade prices.

The project's original intention also includes strengthening the connection between roasters and coffee farmers and guiding 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.

FrontStreet Coffee Recommendation

For the natural, berry-forward side of Yirgacheffe, FrontStreet Yirgacheffe Natural Red Cherry is a strong match. Only fully ripe cherries are picked and dried on raised beds for three to five weeks, turned every 2-3 hours at first, so the cup keeps the classic Yirgacheffe citrus acidity while adding berry juice, honey sweetness and a creamy texture. If you prefer the cleaner washed style, FrontStreet Yirgacheffe Gudingding Cooperative delivers jasmine florals with bright citrus and lemon acidity. FrontStreet brews these at 90-91°C with 15g of coffee at a 1:15 ratio in a V60, grinding to fine granulated sugar, about 80% passing a No. 20 sieve, then pouring in three stages from a 30-second bloom to 225g in 2:00-2:10.