What Does Yirgacheffe Natural Process Aricha G1 Taste Like & How to Brew Yirgacheffe Coffee

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Pour-over Recipe: Natural Process Yirgacheffe Aricha

15g of coffee grounds, medium-fine grind (Fujiyama "ghost tooth" burr grinder setting 3.5), V60 dripper, water temperature 90-92°C. First pour: 30g of water for a 27-second bloom. Then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Discard the tail end. Water-to-coffee ratio: 1:15, total extraction time: 2:00.

The Origin of Yirgacheffe

Initially, Yirgacheffe coffee trees were cultivated by European monks (similar to how Belgian monks grew grain to brew beer), later transitioning to farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, including Idido near Misty Valley, Harfusa, Hama, and Beloya, which primarily use washed processing, though a small amount of exceptional beans are intentionally natural-processed to enhance captivating fruity aromas and body. These mountain villages are shrouded in mist, spring-like throughout all seasons, with gentle summer breezes that are cool but not hot, rainy but not humid, and winters without frost damage, creating a unique regional flavor of citrus and floral notes. Coffee trees are mostly grown in farmers' backyards or intercropped with other agricultural crops, with small yields per household—typical pastoral coffee. Award-winning Yirgacheffe beans almost exclusively come from these aforementioned coffee villages and communities.

Coffee Details

Processing Method: Natural Process

Ethiopian Yirgacheffe Aricha G1

Country: Ethiopia

Grade: G1

Region: Yirgacheffe, Gediyo

Altitude: 1900-2100 meters

Variety: Heirloom

Producer: Kebel Aricha

Flavor Notes: Light fermented wine aroma, sweet orange, spices, honey sweetness

About Project Origin

Sasa Sestic, 2015 World Barista Champion, began a green bean sourcing project called Project Origin three years ago with his business team at ONA Coffee. This project directly collaborates with coffee farmers in 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, 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

Light fermented wine aroma, jujube dates, 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: Coffee Workshop FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Qianjie, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste Profile: Acidity
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Coffee Type: Yirgacheffe
Roast Level: Light roast

About This Batch

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where approximately 650-700 small-scale coffee farmers from nearby areas deliver ripe coffee cherries for processing and cash exchange. After the processing station selects usable cherries, they are placed directly on raised beds for sun-drying. During the first few days of drying, cherries are turned every 2-3 hours to prevent over-fermentation. After four to six weeks of natural processing, workers remove the outer fruit pulp by machine depending on weather and temperature conditions, then transport to Addis Ababa for storage. Typically, natural-processed beans are stored in parchment form until dehulling just before export to ensure green bean quality. This batch of natural Aricha was rated G1 (the highest grade) by ECX, excelling in green bean appearance, consistency, freshness, dry aroma, and flavor. If you love bright acidity and rich berry flavors, you absolutely cannot miss this!

Yirgacheffe Classification

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

Category A: Washed processing method, graded according to standards set by the Specialty Coffee Association of America (SCAA), classified as Gr-1, Gr-2—smaller Arabic numbers indicate higher grades. G1 washed Yirgacheffe has a distinctive style, with citrus and floral notes infused into the coffee liquid—a flavor that everyone finds irresistible;

Category B: Natural processing method for green coffee beans, graded as 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 can颠覆 everyone's original perception of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit...

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473