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The Proper Way to Enjoy Yirgacheffe Natural Aricha G1 & Yirgacheffe Coffee Bean Prices

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchanges - follow Coffee Workshop (WeChat official account: cafe_style). This batch of Yirgacheffe was processed at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers deliver their ripe coffee cherries for processing in exchange for cash. After the processing station selects suitable cherries, they are placed directly on drying racks for sun exposure. During the first few days of drying, the cherries are turned every 2-3 hours.

Ethiopian Yirgacheffe Aricha G1 Coffee Beans

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About This Batch

This batch of Yirgacheffe was produced at the Kebel Aricha washing station, where approximately 650-700 small coffee farmers from nearby areas deliver their ripe coffee cherries for processing in exchange for cash. After the washing station selects usable cherries, they are directly placed on raised African beds 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 natural processing, workers remove the outer fruit pulp by machine depending on weather and temperature conditions, then transport the beans to Addis Ababa for storage. Typically, natural processed beans are stored in parchment form until just before export to ensure green bean quality. This batch of natural processed Aricha has been rated G1, the highest grade by ECX. From green bean appearance, consistency, freshness to dry aroma and flavor, everything is exceptional. If you love bright acidity and rich berry flavors, you absolutely cannot miss this!

Yirgacheffe Classification

Yirgacheffe coffees are 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 Yirgacheffe has a distinctive style, with citrus and floral notes blended into the coffee liquid – a delicious flavor that everyone finds irresistible.

Category B: Natural processed 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 completely transform your understanding of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is indeed a fruit.

Brewing Method

Hand-pour natural Yirgacheffe Aricha: 15g of coffee, ground to medium-fine (using Fuji Royal burr grinder at 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 drops halfway in the coffee bed before continuing the pour. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Origin and Terroir

Originally, Yirgacheffe coffee trees were cultivated by European monks (somewhat similar to Belgian monks growing barley to brew beer), later taken over by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, including Idido near Misty Valley, Harfusa, Hama, and Beloya. Most use washed processing, but some exceptional beans are intentionally processed naturally to enhance charming fruit aromas and body. These mountain villages are shrouded in mist, spring-like year-round. Summer brings gentle breezes – cool but not hot, rainy but not humid, while winter avoids frost damage. This environment nurtures a unique regional flavor of citrus and floral notes. Coffee trees are mostly planted in farmers' backyards or intercropped with other agricultural crops. Each household's production is limited, making this typical pastoral coffee. Almost all award-winning Yirgacheffe beans come from these few coffee villages and communities.

Coffee Details

Processing Method: Natural
Name: 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 citrus, spices, honey sweetness

About Project Origin

Sasa Sestic, 2015 World Barista Champion, started the green bean sourcing project called Project Origin three years ago with his business team at ONA Coffee. This project works directly with coffee farming families in poor 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.

Flavor Profile

Light fermented wine aroma, date jujube, sweet citrus tones, dark berries, lychee, starfruit, peach, juicy peach, longan and red date aroma, honey sweetness, cocoa notes with hints of spice, full body with persistent aftertaste.