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Yirgacheffe Washed Aricha Flavor Profile and Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - Follow Coffee Workshop (WeChat Official Account: cafe_style). Yirgacheffe coffee is categorized into two main types based on green bean processing methods: Type A uses the washed processing method, with grading standards established by the Specialty Coffee Association of America (SCAA), classified as Gr-1, Gr-2, where smaller Arabic numbers indicate higher grades. G1 Yirgacheffe exhibits a distinctive style, with citrus and floral notes harmoniously blended into the coffee liquid

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Yirgacheffe coffee beans are divided into two main categories based on different processing methods:

Category A consists of washed processed coffee beans, with grading standards established by the Specialty Coffee Association of America (SCAA), divided into Gr-1, Gr-2, where smaller Arabic numbers indicate higher grades. G1 Yirgacheffe features distinctive characteristics, with citrus flavors and floral notes blended into the coffee liquid - a delicious taste that everyone finds irresistible.

Category B consists of natural processed coffee beans, with grading divided into 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 coffee can completely transform your understanding of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is truly a fruit.

Factory Name: Coffee Workshop FrontStreet Coffee (FrontStreet Coffee)
Factory Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: Self-roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Raw/Roasted: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Level: Light roast

Hand-poured Yirgacheffe. 15g of coffee, ground to medium-fine consistency (Komachi grinder with Fujiyama ghost teeth 3.5 setting), V60 dripper, water temperature 91-93°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Processing Method: Washed

Happy coffee farmers will first harvest coffee cherries from the trees, then pour them into pools filled with water. Due to different maturity levels causing varying densities, overripe and underripe coffee cherries, along with some leaves and branches, will float on the surface, while sufficiently ripe coffee cherries will sink to the bottom. This natural method screens out coffee cherries that pass the first test.

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

Next, the coffee beans with remaining mucilage enter the fermentation stage (fermenting through interaction with microorganisms in water or air). After fermentation is complete, the beans with parchment layer enter washing channels to be thoroughly cleaned. After cleaning comes the drying stage, where the coffee beans' moisture content is maintained at approximately 12%. They are then packed into burlap bags and left to rest for about 2-3 months for bean quality stabilization. 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 Notes: Sweet orange, cherry, honey sweetness

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where approximately 650-700 small-scale coffee farmers from nearby areas bring 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 impoverished countries and regions, improving their production conditions and offering purchase prices 20% above fair trade prices.

The original intention of this project also includes strengthening the connection between roasters and coffee farmers, while 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.

Flavor Description

Sweet citrus tones, green berries, peach, longan and red date aromas, honey sweetness, cocoa notes with hints of spice, full body with long-lasting aftertaste