Nav: Home > Coffee >

How is the Market for Yirgacheffe Washed Aricha Coffee Beans - Which Yirgacheffe Coffee Brand is Best

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style). Next, the coffee beans with residual pulp and mucilage enter the fermentation stage (fermenting with microorganisms in water or in the air); after fermentation is complete, the beans with parchment are sent to washing channels to be thoroughly rinsed; after thorough washing comes the drying stage, where the drying process will

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

After that, the coffee beans with remaining pulp and mucilage will enter the fermentation stage (fermentation through interaction with microorganisms in water or air). Once fermentation is complete, the beans with their inner parchment will be sent through washing channels to be thoroughly cleaned. After washing comes the drying stage, where the moisture content of the coffee beans is maintained at approximately 12%. The beans are then packed into jute bags and left to rest for 2-3 months to stabilize their quality. Finally, the inner parchment is removed, and they are ready for sale!

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 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.

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 works directly with coffee farmers in impoverished countries and regions, improving their production conditions and offering them purchase prices 20% higher than fair trade prices.

The project's original purpose 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 Description: Sweet orange citrus notes, green berries, peach, longan and red date aroma, honey sweetness, cocoa with subtle spice notes, full body with long-lasting aftertaste.

Yirgacheffe Processing Methods

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

Category A: Washed processing method, with grading standards established by the Specialty Coffee Association of America (SCAA), divided into Grade 1 and Grade 2, where smaller Arabic numbers indicate higher grades. Grade 1 Yirgacheffe has a distinctive style, with citrus and floral notes integrated into the coffee liquid - a flavor that everyone finds irresistible.

Category B: Natural processing method, with grades divided into Grade 1, Grade 3, Grade 4, and Grade 5. Similarly, the highest grade G1 natural Yirgacheffe has rich fruit aromas. Opening a bag of freshly roasted G1 natural Yirgacheffe can completely change your perception of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is truly a fruit.

Processing Method: Washed

Happy coffee farmers will first pick coffee cherries from the trees and pour them into pools filled with water. Due to different maturity levels of coffee cherries, their density varies. Overripe and underripe coffee cherries, along with some branches and leaves, will float on the surface, while sufficiently ripe coffee cherries will sink to the bottom. Naturally, this method screens out coffee cherries that pass the first selection round.

The selected ripe coffee cherries then enter the depulper to remove the skin and pulp.

Hand-pour brewing for Yirgacheffe: 15g of coffee, ground to medium-fine (Fuji grinder setting 3.5), 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 to halfway in the coffee bed, then slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Manufacturer: Coffee Workshop FrontStreet Coffee
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou
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