Yirgacheffe Natural Process Aricha Coffee Origin Guide | How to Brew Yirgacheffe Coffee

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Pour-over natural processed Yirgacheffe Aricha. 15g of coffee, medium-fine grind (Fuji ghost tooth grinder 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 drops to half before continuing to pour, slowly pouring until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

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 Biroya, all using washed processing, though small amounts of premium beans are intentionally natural processed to enhance the captivating fruit aroma and body. These mountain villages are shrouded in mist, spring-like throughout the year, with gentle summer breezes that are cool but not hot, rainy but not humid, and winters that don't cause frost damage, creating a unique regional flavor of citrus and floral notes. Coffee trees are mostly planted in farmers' backyards or mixed with other crops in fields, with each household producing small quantities—a typical pastoral coffee. Nearly all award-winning Yirgacheffe beans come from these coffee villages and communities.

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 orange, spices, honey sweetness

About Project Origin

Sasa Sestic, 2015 World Barista Champion, started a green bean sourcing project called Project Origin three years ago with his business team ONA Coffee. This project directly collaborates with coffee farmers in poor countries and regions, improving their production conditions and offering 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. So far, Sasa has established relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.

Flavor Description

Light fermented wine aroma, dates, sweet orange notes, dark berries, lychee, starfruit, peach, juicy peach, longan and red date aroma, honey sweetness, cocoa with subtle spices, full body with persistent aftertaste

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 beans. Roast level: Roasted coffee beans. Sugar content: Sugar-free. Origin: Ethiopia. Coffee type: Yirgacheffe. Roast degree: Light roast

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers deliver ripe coffee cherries for processing in exchange for cash. After selecting usable cherries, the processing station places them directly on raised beds for sun-drying. For 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 mechanically depending on weather and temperature conditions, then transport to Addis Ababa for storage. Typically, naturally processed beans are stored in parchment form until dehulling just before export to ensure green bean quality. This batch of natural processed Aricha was rated G1 (highest grade) by ECX, exhibiting excellent quality from appearance, consistency, and freshness to dry aroma and flavor. If you love bright acidity and rich berry flavors, you absolutely cannot miss this!

Yirgacheffe Classification by Processing Method

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

Category A: Washed processing method, with grade standards set by the Specialty Coffee Association of America (SCAA), classified as Gr-1, Gr-2—smaller Arabic numbers indicate higher grades. G1 washed Yirgacheffe has a distinctive style, with citrus and floral notes integrated into the coffee liquid—a flavor irresistible to everyone;

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473