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What Yirgacheffe Washed Eriga Coffee Brands Are There & Yirgacheffe Coffee Brewing Steps

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication. Please follow Coffee Workshop (WeChat official account cafe_style). Selected ripe coffee cherries will then enter the depulping machine to remove the skin and pulp; Hand-poured Yirgacheffe. 15g coffee powder, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 dripper, 91-93°C water temperature, first pour 30g water, steam for 27 seconds, then pour

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Coffee Processing

Selected mature coffee cherries will next enter the depulper machine to remove the skin and pulp.

Hand-poured Yirgacheffe. 15g of coffee, ground to medium-fine consistency (Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway before continuing the pour. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio of 1:15, extraction time 2:00.

Next, the coffee beans with remaining pulp and mucilage will enter the fermentation stage (fermenting with microorganisms in water or from the air). After fermentation is complete, the beans with parchment will enter washing channels to be thoroughly cleaned. After thorough cleaning comes the drying stage, where the moisture content of the coffee beans is maintained at around 12% as much as possible. They are then packed in jute bags and left to rest for about 2-3 months for the green beans to stabilize in quality. Finally, the parchment is removed and they're 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 about 650-700 small-scale coffee farmers from nearby areas deliver their ripe coffee cherries for processing in exchange for cash.

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 at ONA Coffee. This project works directly with coffee growers in 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 Description

Sweet orange notes, green berries, peach, longan and red dates aroma, honey sweetness, cocoa with subtle spice notes, full body with persistent aftertaste.

Yirgacheffe Classification

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

Category A: Washed processing, with grading standards established by the Specialty Coffee Association of America (SCAA), divided into Grade 1, Grade 2, where smaller Arabic numbers indicate higher grades. G1 Yirgacheffe has a distinctive style, with citrus and floral notes blended into the coffee liquid that everyone finds irresistible.

Category B: Natural processing, with grades divided into 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 understanding of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit.

Product Information

Factory Name: Coffee Workshop 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

Harvesting Process

Happy coffee farmers first pick coffee cherries from the trees, then pour them into pools filled with water. Due to different maturity levels of coffee cherries causing different densities, overripe and unripe coffee cherries along with some leaves and branches will float on the surface, while sufficiently ripe coffee cherries will sink to the bottom. Naturally, this method is used to select the coffee cherries that pass the first screening stage.