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What Does Washed Yirgacheffe Aricha Taste Like & How to Brew It

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista communication, follow Coffee Workshop (WeChat public account: cafe_style). About Project Origin Sasa Sestic, 2015 World Barista Champion, who started a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project directly works with coffee farming households in poor countries and regions to improve their livelihoods.

For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style)

About Project Origin

Sasa Sestic, the 2015 World Barista Champion, started a 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 coffee 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 sweetness, cocoa with subtle spice notes, full body and long-lasting aftertaste.

Yirgacheffe Processing Methods

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

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

Category B: Natural processing method for green coffee beans, graded into Gr-1, Gr-3, Gr-4, Gr-5. Similarly, the highest grade G1 natural Yirgacheffe has rich fruity aroma. Opening a bag of freshly roasted G1 natural Yirgacheffe can subvert everyone's original understanding of coffee - only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit.

Product Information

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

Processing Method: Washed

Happy coffee farmers first pick coffee cherries from the trees, then pour them into pools filled with water. Due to different densities caused by varying ripeness levels of coffee cherries, overripe and underripe coffee cherries along with some leaves and twigs will float on the surface, while sufficiently ripe coffee cherries will sink to the bottom. Naturally, this method screens out coffee cherries that pass the first round.

The selected ripe coffee cherries then enter the depulper to remove the skin and pulp;

Brewing Instructions

Hand-poured Yirgacheffe. 15g coffee, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g water, let bloom for 27 seconds, then pour to 105g and stop. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Next, the coffee beans with remaining pulp and mucilage enter the fermentation stage (fermenting with microorganisms in water or in the air); after fermentation is complete, the beans with parchment skin enter washing channels to be rinsed clean; after washing comes the drying stage, where the moisture content of the green coffee beans is maintained at around 12% as much as possible, then they are packed into jute bags and left to rest for about 2-3 months of green bean conditioning, aiming for more stable quality, and finally the parchment skin is removed before sale!

Ethiopian Yirgacheffe Aricha G1 Washed

Country: Ethiopia
Grade: G1
Region: Yirgacheffe Gediyo
Altitude: 1900-2100 meters
Variety: Heirloom
Producer: Kebel Aricha
Flavor: Sweet citrus, cherry, honey sweetness

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where about 650-700 small coffee farmers from nearby bring their ripe coffee cherries for processing in exchange for cash.