Yirgacheffe Washed Aricha Coffee Price - How Much Does Yirgacheffe Washed Aricha Cost

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Next, the beans still carrying pulp and mucilage enter the fermentation stage, where microorganisms in the water or air act on them. After fermentation the parchment-covered beans pass through washing channels to be cleaned thoroughly. Cleaning is followed by drying, during which the moisture content of the coffee is held at approximately 12%. The beans are then packed into jute bags and left to rest for 2-3 months so the bean can cure and its quality can stabilise. Finally the parchment is removed, and the coffee is 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-like sweetness

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where roughly 650-700 smallholder coffee farmers from the surrounding area deliver their ripe cherries for processing in exchange for cash.

About Project Origin

Sasa Sestic, the 2015 World Barista Champion, launched the Project Origin green bean sourcing programme three years ago together with his business team at ONA Coffee. The project works directly with coffee farming families in poorer countries and regions, improving their production conditions and paying them 20% above fair trade prices.

The project was also intended to strengthen the connection between roasters and coffee farmers, guiding farmers towards growing high-quality coffee. To date Sasa has built relationships with coffee growers in eight countries, among them Brazil, Panama, India, Ethiopia, El Salvador and Costa Rica.

Flavor Profile

Sweet citrus notes, green berries, peach, and the aroma of longan and red date, honey-like sweetness, cocoa with a subtle spice note, a full body and a persistent aftertaste.

Yirgacheffe Processing Methods

Yirgacheffe coffee beans fall into two main categories depending on how they are processed.

Type A: Washed processing, graded under Specialty Coffee Association of America (SCAA) standards into Gr-1 and Gr-2, where the lower Arabic numeral is the higher grade. G1 Yirgacheffe has a style all its own, with citrus and floral notes blended into the liquid - a flavour few people can resist.

Type B: Natural processing, graded into Gr-1, Gr-3, Gr-4 and Gr-5. Here too the top grade G1 natural Yirgacheffe has a rich fruit aroma. Opening a bag of freshly roasted G1 natural Yirgacheffe can overturn everything you thought you knew about coffee. Only after tasting the highest grade of natural Yirgacheffe will you believe that coffee is a fruit.

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

Brewing Instructions

For pour-over Yirgacheffe: 15 g of coffee, ground to a medium-fine consistency (Fuji Royal grinder setting 3.5), a V60 dripper and water at 91-93°C. First pour 30 g of water for a 27-second bloom, then pour to 105 g and pause. Wait until the water level drops halfway, then continue pouring slowly until you reach 225 g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Processing Method: Washed

It starts with happy coffee farmers picking cherries from the trees and tipping them into water-filled tanks. Because cherries ripen at different rates, their density differs, so overripe and underripe cherries along with stray leaves and twigs float to the surface while the fully ripe ones sink. This is how the first round of sorting happens naturally.

The selected ripe cherries then go into the depulping machine to have their skin and pulp removed.

FrontStreet Coffee Recommendation

Aricha sits in the Gediyo area of Yirgacheffe, and if clean washed Yirgacheffe is what you are after, FrontStreet Coffee's washed Yirgacheffe is the classic starting point. It is known for white jasmine, bright citrus and lemon acidity and a tea-like body, and its friendly price has made it the first specialty bean for many drinkers. Yirgacheffe is a town in southern Ethiopia's Sidama region at roughly 1,700-2,100 meters, with the trees planted above 1,800 meters, placing it among the highest coffee-growing areas in the world.

For the fruitier side of the same origin, FrontStreet Coffee's Sun-Dried Red Cherry is a whole-cherry natural. Only fully ripe, sound cherries are picked and given a first sorting at the mill before being spread on raised beds to dry. For the first few days they are turned every two to three hours so uneven heat does not cause over-fermentation, and after three to five weeks of drying the fruit layer is stripped by machine depending on the weather and temperature. Because the cherry dries with the fruit still on it, the cup keeps the typical Yirgacheffe character while gaining tropical fruit: citrus-like acidity, a berry-juice quality, honey sweetness and a creamy smoothness.

Another option from the same region is FrontStreet Coffee's Yirgacheffe Gedingding Cooperative, a skilled processing team from Gedingding village in the Worka area whose coffee is prized for being especially refined and clean. The washed process brings its jasmine florals and bright citrus acidity to the front, and a light-medium roast adds green tea and honey notes. It suits pour-over, cold brew and espresso alike.

For pour-over, FrontStreet suggests a V60 at 90-91°C with 15 g of coffee and a 1:15 ratio, ground to fine-sugar size - setting 10 on an EK43s, or about 80% passing a No. 20 sieve. Bloom with 30 g of water for 30 seconds, pour to 95 g over about one minute, then once the bed falls to two-thirds add the remaining 100 g over about 1 minute 35 seconds, finishing in 2:00-2:10.