Coffee culture

How Does Yirgacheffe Washed Aricha Coffee Come About - How Are Yirgacheffe Coffee Beans Classified

Published: 2026-01-27 Author: FrontStreet Coffee
Last Updated: 2026/01/27, For professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style). Ethiopian Yirgacheffe Aricha G1 Washed. Country: Ethiopia. Grade: G1. Region: Yirgacheffe Gediyo. Altitude: 1900-2

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

Ethiopian Yirgacheffe Aricha G1 Washed

Country: Ethiopia

Grade: G1

Region: Yirgacheffe Gediyo

Altitude: 1900-2100 meters

Variety: Heirloom

Producer: Kebel Aricha

Flavor: Sweet orange, cherry, honey sweetness

This batch of FrontStreet Coffee's Yirgacheffe is produced at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers nearby deliver their ripe coffee cherries for processing in exchange for cash.

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 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, 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 Description

Sweet citrus tones, green berries, peach, longan and red date aroma, honey sweetness, cocoa with subtle spice notes, full body with persistent aftertaste

Yirgacheffe Classification

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

Category A consists of washed processing, with grade standards set by the "Specialty Coffee Association of America" (SCAA), classified as Gr-1, Gr-2, where smaller Arabic numbers indicate higher grades. FrontStreet Coffee's G1 Yirgacheffe has a distinctive style, with citrus and floral notes blending into the coffee liquid—an irresistible flavor for everyone;

Category B consists of natural processing, graded as Gr-1, Gr-3, Gr-4, Gr-5. Similarly, the highest grade FrontStreet Coffee G1 natural Yirgacheffe has rich fruit aromas. Opening a bag of freshly roasted FrontStreet Coffee G1 natural Yirgacheffe can subvert your original understanding of coffee. Only those who have tasted the highest grade FrontStreet Coffee natural Yirgacheffe will believe that coffee is a fruit.

Product Information

Factory Name: Coffee Workshop FrontStreet Coffee (FrontStreet Coffee)
Factory 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
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: 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 ripeness levels causing density variations, 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 filters out coffee cherries that pass the first screening.

The selected ripe coffee cherries then enter a depulping machine to remove the skin and pulp;

Brewing Instructions

Hand-poured FrontStreet Coffee Yirgacheffe. Use 15g of coffee, ground to medium-fine (Komachi grinder 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Next, the coffee beans with remaining mucilage enter the fermentation stage (fermenting through interaction with microorganisms in water or air); after fermentation completes, the beans with parchment are washed clean in channels; after washing comes the drying stage, where the coffee beans' moisture content is maintained around 12%. They are then placed in burlap bags for 2-3 months of resting, allowing for more stable bean quality. Finally, the parchment is removed and they're ready for sale!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473

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