Yirgacheffe Kebel Aricha - The Proper Way to Enjoy Yirgacheffe Coffee

FrontStreet Coffee Yirgacheffe Kebel Aricha - The Proper Way to Enjoy FrontStreet Coffee Yirgacheffe

Origin

Country: Ethiopia

Estate: Aricha

Grade: Grade 1

Altitude: 1950-2100 meters

Aroma: Strawberry, Passion Fruit, Orange, Mango

Flavor: Berries, Cocoa, Pomelo, Rich Oily Sensation, Hawthorn, Mango, Pineapple

One of Ethiopia's most precious coffees, Yirgacheffe is cultivated in the lush highlands of misty valleys. This particular variety is naturally processed, meaning the beans are dried with the fruit intact rather than after removal. Due to its clay-like characteristics and the unique reddish tone of the soil, Ethiopian Yirgacheffe displays characteristic brightness in cupping. Its delicate red fruit aromas hint at citrus, berries, peaches, and pineapple.

This specialty section from southern Ethiopia comes from the Aricha Keble town in the Yirgacheffe region. Located at an altitude of 1,950 meters on the eastern slopes of dense green mountains in misty valleys, Yirgacheffe is an excellent coffee growing area. The farm covers 1,400 hectares, with the Aricha Keble region employing 700 farmers and a 2-hectare coffee facility dedicated to coffee sorting and cupping. This natural coffee is dried in the sun on raised racks, where over time, the cherry's outer skin and mucilage dry under sunlight. This process creates this unique coffee. Whether enjoyed as pour-over or espresso, this coffee highlights the sweetness of strawberry, chocolate, and roasted hazelnuts, combined with a rich creamy texture and citrus acidity.

Although washed and semi-dry methods are used today, coffee was originally processed differently; it was a method that didn't require machines just produced in the past centuries. Therefore, after coffee was first discovered in Ethiopia, this natural drying process has been used for at least the past nine centuries.

In addition to any process involving pulping and crushing, the drying process allows the entire coffee cherry to dry in the sun, enabling the coffee beans to absorb fruit flavors and all the tastes from the mucilage and inner layers. When the natural drying is complete, its moisture content will drop to 10-12%. This is primarily a manual processing method using very few (if any) machines at any time, which means the natural drying process sometimes carries more risks as there's greater room for human error.

After drying and hulling, the beans can be removed from the cherries and sent for shipping. The main problem with using this method is that the flavor of all coffee beans is usually uneven, which means strict tasting and testing must be conducted to ensure uniform flavor. Typically, beans from the same batch must be separated from each other so that only higher quality beans remain in the higher quality batch.

Natural processing (or "dry processing") can also be done differently through the so-called "pasa" technique. Instead of using raised racks to dry the cherries, coffee cherries are placed on branches to further ripen and dry there. This produces slightly different flavors but remains particularly characteristic of dry-processed coffee.

FrontStreet Coffee's naturally processed Yirgacheffe Aricha G1 features apricot blossom and jasmine floral notes, with flavors of apricot, red wine, mango, and pineapple. It has honey-like and brown sugar sweetness, with a persistent finish carrying hints of cardamom and cocoa. As the coffee cools, it reveals very lively and bright citrus and blueberry acidity that is soft yet full of charm, as if the entire body is soaking in the early autumn sea, gently caressed by cool seawater—powerful yet soothingly gentle.

Coffee produced through these methods will have interesting and unusual flavors, with a heavier body and more richness while also showing less acidity. They are also more environmentally friendly, as less waste is generated once the final product is produced.

Recommended Brewing Method: Cold Brew

The best way to enjoy uniquely flavored coffee beans is through cold brew. Add coffee grounds to cold water and let steep for 12-20 hours, then filter using paper to create coffee concentrate. The low temperature conditions and extended contact time with coffee grounds allow only small molecular flavor compounds to be extracted, such as floral and fruit notes, while larger molecular flavor compounds like smoky flavors are difficult to extract. This perfectly preserves the unique fruity aroma of FrontStreet Coffee's natural Yirgacheffe.

Important Notice :

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