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Yirgacheffe Washed Aricha Flavor Profile and Aroma: Types and Prices of Yirgacheffe Aricha Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussion. Follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over Yirgacheffe. 15g coffee, medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour: 30g water, bloom for 27 seconds. Pour to 105g and pause, wait until the bed level drops to halfway, then continue pouring slowly until reaching 225g total. Tail section

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Pour-over Yirgacheffe: 15g coffee grounds, medium-fine grind (Fuji ghost tooth blade grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour with 30g water, let bloom for 27 seconds. Continue pouring to 105g, then pause. Wait until the water level drops to half before continuing to pour. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Processing

Next, coffee beans with remaining pulp and mucilage enter the fermentation stage (fermenting with microorganisms in water or air). After fermentation is complete, the cherries with parchment enter washing channels to be thoroughly cleaned. Following cleaning comes the drying stage, where the moisture content of green coffee beans is maintained at approximately 12%. The beans are then packed in jute bags and left to rest for 2-3 months, allowing the green beans to stabilize in quality. 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 approximately 650-700 smallholder coffee farmers deliver their ripe coffee cherries for processing in exchange for cash.

About Project Origin

Sasa Sestic, 2015 World Barista Champion, launched the green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project works directly with coffee farmers in impoverished countries and regions, improving their production conditions and offering them purchase prices 20% higher than fair trade prices.

The project's initial motivation 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 notes, green berries, peach, longan and red date aroma, honey-like sweetness, cocoa with subtle spice notes, full body with a persistent finish.

Yirgacheffe Classification

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

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

Category B: Natural processing of 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 completely overturn one's original perception of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is truly a fruit.

Product Information

Factory Name: Coffee Workshop 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

Processing Method: Washed

Coffee Harvesting Process

Happy coffee farmers first harvest coffee cherries from the trees, then pour them into pools filled with water. Due to different maturation levels, the density of coffee cherries varies. Overripe and underripe coffee cherries, along with some leaves and twigs, will float on the surface, while sufficiently ripe cherries sink to the bottom. Naturally, this method screens out coffee cherries that pass the first test.

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