Yirgacheffe Natural Aricha G1 Flavor Profile & Taste Yirgacheffe Coffee Varieties and Prices

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Flavor Notes

Light fermentation wine aroma, dates and jujubes, sweet citrus tones, dark berries, lychee, starfruit, peach, honey peach, longan and red date fragrance, honey sweetness, cocoa with hints of spices, full body with persistent aftertaste.

Product Information

Manufacturer: Coffee Workshop FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Acidic coffee beans
Degree: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Coffee Type: Yirgacheffe
Roast Level: Light roast

Origin Story

This batch of Yirgacheffe was produced 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 usable cherries, they are placed directly on drying racks. For 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 drying, workers remove the outer pulp mechanically depending on weather and temperature conditions, then transport them to Addis Ababa for storage. Typically, naturally processed beans are stored as parchment beans until just before export, when they are hulled to ensure the green beans' quality. This batch of natural Aricha was rated G1 (Grade 1) by the ECX, the highest grade. From the appearance, consistency, freshness to the dry aroma and flavor, everything is exceptional. If you enjoy bright acidity and rich berry flavors, you absolutely cannot miss this!

Yirgacheffe Processing Methods

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

Washed Processing (Type A)

Uses standards set by the Specialty Coffee Association of America (SCAA), graded as Gr-1 and Gr-2, where smaller Arabic numbers indicate higher grades. G1 Yirgacheffe has a distinctive style where citrus flavors and floral notes blend into the coffee liquid - a delicious flavor that everyone finds irresistible.

Natural Processing (Type B)

Graded as Gr-1, Gr-3, Gr-4, and Gr-5. Similarly, the highest grade G1 natural Yirgacheffe has rich fruit aromas. Opening a bag of freshly roasted G1 natural Yirgacheffe can completely overturn your original perception of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit.

Brewing Instructions

Hand-pour brewing for natural Yirgacheffe Aricha: 15g of coffee, medium-fine grind (Fuji Royal grinder 3.5), V60 filter cup, 90-92°C water temperature. First pour 30g of water for 27 seconds bloom, then pour to 105g and stop. Wait until the water level drops to halfway before pouring again, slowly pouring until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Regional Background

Originally, Yirgacheffe coffee trees were cultivated by European missionaries (similar to how Belgian monks grew grain to brew beer), later managed by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, including Idido near Misty Valley, Harfusa, Hama, and Biroya, which all use washed processing, though a small amount of exceptional beans is intentionally processed naturally to enhance the charming fruit aroma and body. These small mountain villages are shrouded in mist, spring-like year-round, with gentle summer breezes - cool but not hot, rainy but not humid, and without winter frost damage. This environment nurtures the unique citrus and floral regional flavor. Coffee trees are mostly grown in farmers' backyards or mixed with other crops in fields. Each household's production is small, making this typical pastoral coffee. Almost all award-winning Yirgacheffe beans come from these few coffee villages and communities.

Coffee Details

Processing Method: Natural

Ethiopian Yirgacheffe Aricha G1

Country: Ethiopia

Grade: G1

Region: Yirgacheffe Gediyo

Altitude: 1900-2100 meters

Variety: Heirloom

Producer: Kebel Aricha

Flavor: Light fermentation wine aroma, sweet citrus, spices, honey sweetness

About Project Origin

Sasa Sestic, 2015 World Barista Champion, started the Project Origin green bean sourcing program three years ago with his business team ONA Coffee. This project directly collaborates with coffee growers in poor countries and regions, improving their production conditions and providing them with purchase prices 20% higher than fair trade prices.

The project's original intention also includes strengthening the connection between roasters and coffee farmers, and guiding farmers to grow 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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473