Nav: Home > Coffee >

Is Yirgacheffe Natural Ariga Coffee Delicious? Yirgacheffe Coffee Brewing Methods

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style). Yirgacheffe is divided into two major categories based on different green bean processing methods: Category A is washed processing method, with grading 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 infused into the coffee liquid

For professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style)

Yirgacheffe Classification

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

Category A: Washed processing method, graded according to standards set by the Specialty Coffee Association of America (SCAA), classified as 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 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 subvert everyone's original perception of coffee. Only those who have tasted the highest-grade natural Yirgacheffe will believe that coffee is a fruit.

Brewing Method

Hand-poured natural Yirgacheffe Aricha. 15g of coffee, ground to medium-fine (Fuji Royal grinder setting 3.5), V60 dripper, water temperature 90-92°C. First pour 30g of water, bloom for 27 seconds, pour to 105g and pause, wait until the water level drops to half, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Origin and Background

Initially, Yirgacheffe coffee trees were cultivated by European monks (somewhat similar to Belgian monks growing barley for beer brewing), 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 Beloya, all using washed processing, though some exceptional beans are intentionally processed naturally to enhance charming fruit aromas and body. These mountain villages are shrouded in mist, spring-like year-round, with cool but not hot summers, rainy but not humid, and winters that don't cause 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, with small yields per household—typical pastoral coffee. Award-winning Yirgacheffe beans almost all come from these coffee villages and communities.

Coffee 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, 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, jujube 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 and 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 Profile: Acidity

Bean State: Roasted beans

Sugar Content: Sugar-free

Origin: Ethiopia

Coffee Type: Yirgacheffe

Roast Level: Light roast

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where about 650-700 small coffee farmers from nearby areas 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. 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 to Addis Ababa for storage. Typically, natural processed beans are stored in parchment form until hulling just before export to ensure green bean quality. This batch of natural Aricha was graded G1 (highest grade) by ECX, with excellent appearance, consistency, freshness, dry aroma, and flavor. If you love bright acidity and rich berry flavors, you absolutely cannot miss this!