Yirgacheffe Aricha Coffee Beans 2018 Harvest Season Brewing Guide - Aricha Coffee Flavor and Taste Characteristics

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Yirgacheffe is a small town with approximately 20,000 inhabitants, adjacent to three small producing areas: Wenago, Kochere, and Gelena Abaya. Because the flavor profiles of coffees produced in these areas are virtually identical to those from Yirgacheffe, they have been classified within the Yirgacheffe region. The high-quality producing area features small-scale farmers with an average annual rainfall of 2,000 millimeters, and the region enjoys considerable renown.

Ethiopian Yirgacheffe Aricha G1

Country: Ethiopia
Grade: G1
Region: Yirgacheffe Gediyo
Altitude: 1900-2100 meters
Processing Method: Natural
Variety: Heirloom
Producer: Kebel Aricha
Flavor Profile: Light fermented wine aroma, sweet orange, spices, honey sweetness

This batch of Yirgacheffe was purchased by FrontStreet Coffee and produced at the Kebel Aricha processing station. Approximately 650-700 small coffee farmers from the vicinity deliver their ripe coffee cherries here for processing in exchange for cash.

After the processing station screens usable cherries, they are placed directly on drying racks. During the first few days of drying, the cherries are turned every 2-3 hours to prevent over-fermentation. After four to six weeks of natural processing, workers remove the outer pulp by machine depending on weather and temperature conditions, then transport the beans to Addis Ababa for storage. Typically, naturally processed beans are stored in parchment form until just before export, when they are hulled to ensure green bean quality.

When we cupped this coffee, the dry aroma was filled with orange blossom honey notes. The wet aroma revealed dried strawberry notes that spread across the nose. When hot, it offered dried plum, pineapple sweetness, and subtle floral and fruit acidity. When warm, fruit flavors, cocoa, and slight green mango honey sweetness emerged on the palate.

As the temperature changes, the fruit acidity becomes more prominent, with sweetness intermingled with cocoa and fruit flavors.

When brewing Ethiopian Yirgacheffe Aricha, it's essential to use gentle pouring techniques. Excessive force can over-agitate the grounds, potentially resulting in undesirable flavors such as bitterness or harsh notes.

FrontStreet Coffee's Pour-Over Recommendations:

Recommended Brewing Method: Pour-over
Dripper: Hario V60
Water Temperature: 90°C
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-fine
Brewing Approach: Segmented extraction method

Use 32g of water for a 32-second bloom, then pour to 126g for the first segment. When the water level drops to just above the coffee bed, continue pouring to 228g and stop. When the water level again drops to just above the coffee bed, remove the filter cone. (Timing starts from the bloom) Total extraction time is 2 minutes.

In this extraction of Yirgacheffe Aricha, the initial flavor presents rich tropical fruit aromas and sweetness. There's a subtle acidity upon entry that is balanced by subsequent sweetness, and the swallow is exceptionally smooth and clean.

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