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Yirgacheffe Washed Areka Coffee Region Introduction How to Brew Yirgacheffe Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication Please follow Coffee Workshop (WeChat official account cafe_style) Processing method: Washed Happy coffee farmers will first pick coffee cherries from the trees, then pour them into pools filled with water. Because coffee cherries have different densities due to different maturity levels, overripe and underripe coffee cherries and some branches and leaves will float on the water surface, while sufficiently mature

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Processing Method: Washed

Happy coffee farmers will first pick coffee cherries from the trees, then pour them into pools filled with water. Due to varying densities caused by different ripeness levels of coffee cherries, 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 screens out coffee cherries that pass the first hurdle.

The selected ripe coffee cherries will next enter the depulping machine to remove the skin and pulp.

Hand-poured Yirgacheffe

15g powder, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 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 pouring again. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 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 in 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 green coffee beans is maintained at around 12%. They are then packed in jute bags and left to rest for about 2-3 months to stabilize the bean 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 berries 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 ONA Coffee. This project directly works 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 coffee 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 date aroma, honey sweetness, cocoa with subtle spice notes, full body with persistent aftertaste.

Yirgacheffe Classification

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

Category A: Washed processing method, graded according to 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 fused in the coffee liquid that everyone finds irresistible.

Category B: Natural processing method for green coffee beans, graded into 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 subvert everyone's original perception of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit.