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

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Hand-poured sun-dried Yirgacheffe Aricha. 15g of coffee grounds, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 dripper, 90-92°C water temperature. First infusion with 30g water for 27 seconds pre-infusion, then pour to 105g and stop. Wait until the water level drops to half, then continue slow pouring until reaching 225g 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, 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: 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 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. 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 conditions, workers remove the outer fruit pulp with machines and transport them to Addis Ababa for storage. Usually, sun-dried beans are stored in parchment form until hulling just before export to ensure green bean quality. This batch of sun-dried Aricha was rated G1, the highest grade by ECX. From green bean appearance, consistency, freshness to dry aroma and flavor, it is exceptional in every aspect. If you love bright acidity and rich berry flavors, you absolutely cannot miss this!

Yirgacheffe Processing Methods

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

Category A: 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: Natural processing method for coffee beans, 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 subvert everyone'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), later managed 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, but with a small amount of premium beans 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 fields. Each household's production is limited, making it typical pastoral coffee. Award-winning Yirgacheffe beans almost all come from these coffee 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, 2015 World Barista Championship winner, 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 from poor 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. So far, 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