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Yirgacheffe Natural Process Aricha G1 Coffee Flavor Profile and Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style). About Project Origin by Sasa Sestic, 2015 World Barista Champion, who launched the Project Origin green bean sourcing program three years ago with his business team ONA Coffee. This project directly collaborates with coffee farming families in impoverished countries and regions to improve

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About Project Origin

Sasa Sestic, the 2015 World Barista Champion, launched a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project works directly with coffee farming households in impoverished countries and regions to improve their production conditions and provides 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.

Hand-pour Brewing Guide

Hand-pour sun-dried Yirgacheffe Aricha. 15g of coffee, ground to medium-fine (small Fuji ghost tooth blade 3.5 grind), V60 dripper, water temperature 90-92°C. First pour 30g of water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops to half before pouring again, slowly pour until reaching 225g total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Profile

Flavor description: Light fermented wine aroma, jujube, sweet citrus notes, dark berries, lychee, starfruit, peach, nectarine, longan and red date fragrance, honey sweetness, cocoa with subtle spice notes, full body with persistent aftertaste.

Product Information

Manufacturer: Cafe Style FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10, Bao'an Qianjie, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk
Taste: Acidity
Bean state: Roasted coffee beans
Contains sugar: No
Origin: Ethiopia
Coffee variety: Yirgacheffe
Roast level: Light roast

Origin and Processing

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where about 650-700 small coffee farmers from nearby areas deliver ripe coffee cherries for processing in exchange for cash. After the processing station selects usable cherries, they are placed directly on racks for sun-drying. 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, workers remove the outer pulp mechanically depending on weather and temperature conditions, then transport to Addis for storage. Typically, sun-dried beans are stored in parchment form until dehulling just before export to ensure green bean quality. This batch of sun-dried Aricha was rated G1, the highest grade by ECX. From appearance, consistency, freshness to dry aroma and flavor, all aspects are excellent. If you enjoy bright acidity and rich berry flavors, you absolutely cannot miss this!

Yirgacheffe Classification

Yirgacheffe coffee beans are classified into two main categories based on 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, with citrus and floral notes blended 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. Similarly, the highest grade G1 natural Yirgacheffe has rich fruit aroma. Opening a bag of freshly roasted G1 natural Yirgacheffe can completely change your original perception of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit.

Historical Background

Originally, Yirgacheffe coffee trees were cultivated by European monks (somewhat similar to Belgian monks growing grain for brewing beer), later managed by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee villages or cooperatives, including Idido near Misty Valley, Harfusa, Hama, and Biloa. Most use washed processing, but some exceptional beans are intentionally processed naturally to enhance captivating fruit aromas and body. These mountain villages are often shrouded in mist, with spring-like seasons year-round. Summer brings gentle breezes - cool but not hot, rainy but not humid, while winter avoids frost damage. This environment nurtures the unique regional character of citrus and floral notes. Coffee trees are mostly planted in farmers' backyards or mixed with other crops in fields, with each household producing limited quantities - typical pastoral coffee. Award-winning Yirgacheffe beans almost always come from these few coffee villages and communities.