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Yirgacheffe Washed Aricha Pour-Over Data | How to Brew Yirgacheffe Washed Aricha Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Yirgacheffe: 15g coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water for 27-second bloom, pour to 105g then pause, wait for water level to drop to half before continuing, slowly pour until reaching 225g total, tail section...

Pour-Over Yirgacheffe Brewing Guide

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Pour-over Yirgacheffe: 15g of coffee grounds, medium-fine grind (Fuji鬼齿刀 3.5 grind setting), V60 dripper, water temperature 91-93°C. First pour 30g of water, let bloom for 27 seconds. Pour to 105g and stop, wait until the water level in the coffee bed drops to halfway, then continue slow pouring until reaching 225g total. Discard the tail end. Water-to-coffee ratio is 1:15, extraction time 2:00.

Processing Method: Washed

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

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

Next, the coffee beans with remaining pulp and mucilage enter the fermentation stage (fermenting with microorganisms in water or in the air). After fermentation is complete, the beans with parchment layer enter washing channels to be thoroughly rinsed. After thorough washing comes the drying stage, where the moisture content of the raw coffee beans is maintained at around 12% as much as possible, then they are packed in jute bags and left to rest for about 2-3 months of raw bean conditioning to stabilize their quality. Finally, the parchment layer is removed and they're ready for sale!

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 is 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.

About Project Origin

Sasa Sestic, 2015 World Barista Champion, launched 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 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 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 long-lasting aftertaste

Yirgacheffe Classification by Processing Method

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

Category A is washed processing, graded according to 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 fused in the coffee liquid creating an irresistible flavor that everyone loves.

Category B is natural processing of green 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 overturn people's original perception of coffee - only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit.