The Origin of Yirgacheffe Natural Process Aricha Coffee and How Yirgacheffe Coffee Bean Grades Are Classified

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About Project Origin

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

The original intention behind 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 profile: Light fermented wine aroma, jujube, sweet citrus notes, dark berries, lychee, starfruit, peach, juicy peach, 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 Qian Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk
Taste: Acidity
Bean state: Roasted coffee beans
Sugar content: Sugar-free
Origin: Ethiopia
Coffee variety: Yirgacheffe
Roast level: Light roast

Yirgacheffe Aricha Processing Details

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers from nearby areas 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 sun exposure. 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 pulp by machine depending on weather and temperature conditions, then transport them to Addis for storage. Typically, naturally processed beans are stored as parchment beans until just before export, when they are hulled to ensure green bean quality. This batch of natural Aricha was rated G1 (highest grade) by ECX, exhibiting excellent quality in appearance, consistency, freshness, dry aroma, and flavor. If you enjoy bright acidity and rich berry flavors, you absolutely cannot miss this!

Yirgacheffe Classification

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

Category A consists of washed processing, with grading standards established by the Specialty Coffee Association of America (SCAA), divided into Gr-1 and Gr-2, where smaller Arabic numbers indicate higher grades. G1 Yirgacheffe has a distinctive style, with citrus and floral notes blending into the coffee liquid—flavors that are irresistibly delicious to everyone;

Category B involves natural processing of coffee beans, 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 transform one's original perception of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is truly a fruit.

Brewing Recommendations

Hand pour brewing for natural Yirgacheffe Aricha: 15g of coffee, ground to medium-fine (using Fuji's ghost 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 in the bed drops to halfway, then continue slow pouring until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Yirgacheffe Heritage

Originally, Yirgacheffe coffee trees were cultivated by European monks (somewhat similar to Belgian monks growing grain for beer brewing), later managed by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, including Idido near Misty Valley, Harfusa, Hama, and Biloa, all using washed processing, though some exceptional beans are intentionally natural processed to enhance enchanting fruit aromas and body. These mountain villages are shrouded in mist, spring-like year-round, with gentle summer breezes—cool without heat, rainy but not damp, and winter without frost damage—nurturing 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 it typical pastoral coffee. Award-winning Yirgacheffe beans almost exclusively come from these coffee villages and communities.

Processing 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 fermented wine aroma, sweet citrus, spice, honey sweetness

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473