Yirgacheffe Natural Process Aricha Coffee Beans Market Review and Best Yirgacheffe Coffee Brands

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Ethiopian Yirgacheffe Aricha G1

Processing Method: Natural

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 Project Origin three years ago with his business team ONA Coffee. This project directly works with coffee farmers from poor countries and regions to improve their production conditions and offers them 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, red dates, sweet citrus notes, dark berries, lychee, starfruit, peaches, juicy peaches, 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 Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Acidic
Coffee Bean State: Roasted beans
Contains Sugar: Sugar-free
Origin: Ethiopia
Coffee Type: Yirgacheffe
Roast Level: Light roast

About This Batch

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where about 650-700 small coffee farmers nearby deliver ripe coffee cherries for processing in exchange for cash. After screening available cherries, the processing station places them directly on drying racks. During the first few days of drying, they 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 in parchment form until dehulling before export to ensure green bean quality. This batch of natural Aricha was rated G1 (the highest grade) by ECX, demonstrating excellent quality from appearance, consistency, freshness to dry aroma and flavor. If you love bright acidity and rich berry flavors, you absolutely cannot miss this!

Yirgacheffe Classification

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

Category A: Washed processing method, with grading standards set by the Specialty Coffee Association of America (SCAA), divided into Grade 1; Grade 2, where smaller Arabic numbers indicate higher grades. G1 washed 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 Grade 1; Grade 3; Grade 4; Grade 5. Similarly, the highest grade G1 natural Yirgacheffe has rich fruit aromas. Opening a bag of freshly roasted G1 natural Yirgacheffe can subvert people's original perception of coffee - only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit.

Brewing Instructions

Hand-poured natural Yirgacheffe Aricha: 15g of coffee, ground to medium-fine (3.5 on Fuji's ghost tooth grinder), V60 dripper, water temperature 90-92°C. First pour 30g of water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

The Origin of Yirgacheffe

Originally, Yirgacheffe coffee trees were cultivated by European monks (somewhat like Belgian monks growing grain 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 Biloya, which mostly use washed processing, though some exceptional beans are intentionally naturally processed to enhance captivating fruit aromas and body. These mountain villages are shrouded in mist, spring-like year-round, with gentle summer breezes that are cool but not hot, rainy but not humid, and winters without frost damage, nurturing a unique regional taste of citrus and florals. Coffee trees are mostly planted in farmers' backyards or mixed with other crops in fields. Each household's production is limited, making this typical pastoral coffee. Award-winning Yirgacheffe beans almost exclusively come from the aforementioned coffee villages and communities.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473