Pour-Over Brewing Technique for Washed Yirgacheffe Aricha Coffee_ How to Brew Yirgacheffe Aricha by Hand

Ethiopia Yirgacheffe Aricha Washed G1

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Yirgacheffe is the star growing region of Ethiopian specialty coffee beans and a high-altitude coffee cultivation area, situated by mountains and lakes. Its unique "Yirgacheffe flavor" is extremely renowned, referring to rich jasmine floral aroma, lemon citrus fragrance, almond sweetness, and peach notes, with a refreshing tea-like aftertaste—it's truly a symphony of blossoms.

The Aricha (Kebel Aricha) processing station is located in the Gedeo region of southern Ethiopia. This area oversees the relatively well-known regions of Yirgacheffe and Kochere. This processing station is situated in a small place called Guji, four kilometers west of the Yirgacheffe urban area. The processing station is owned by Mr. Surafel Birhanu, with approximately 650-750 small coffee farmers nearby who deliver ripe coffee cherries for processing in exchange for cash.

This processing station produces about 5 containers (18.2 metric tons/20') of specialty coffee annually, divided into 10 commercial grades and sold to the global coffee market. The Aricha processing station is located in Ethiopia's most famous micro-region of Yirgacheffe—Misty Valley. Originally the most renowned washed processing station in the area, in recent years, its excellent natural processing techniques have made Yirgacheffe Aricha even more famous. With its charming flavors and rich tropical fruit tastes, it's no wonder numerous coffee enthusiasts are captivated by it! The microclimate and terroir of the Yirgacheffe region have become the perfect formula for studying specialty coffee bean cultivation. Natural organic farming methods, suitable climate, and fertile humus soil all provide superior conditions for coffee fruit development, making it quite unique.

The Misty Valley region has an altitude of approximately 1900-2000 meters. Aricha was originally named Idido, owned at the time by the renowned Abdullah Bagersh. Coffee produced by Bagersh would be labeled as Idido Misty Valley (IMV), with prominent Bagersh lettering on the burlap bags—almost a guarantee of top-quality Ethiopian coffee. Famous representative products include extremely limited batch beans produced in collaboration with American Ninety Plus—Aricha, Beloya, and even general washed and natural Yirgacheffe series have received excellent evaluations.

After coffee fruit harvesting is completed, it's placed on drying racks for 48 hours, with constant manual turning of coffee beans, followed by manual sorting of defective beans, successfully creating the highest grade washed G1.

Although the Aricha/Idido washed processing station is no longer owned by Abdullah Bagersh today, according to Sweet Maria's site visit, since most local employees were retained, Bagersh's processing procedures and standards have been largely preserved, maintaining quality.

How to Brew Yirgacheffe Coffee [Aricha] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Aricha] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 90°C, V60 filter cup for extraction.

Hot water from the pour-over kettle circles clockwise with the filter cup center as the focal point. Start timing when brewing begins, brew the coffee to 30g within 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, similar to before, circle clockwise with the filter cup center as the focal point. The water stream should not hit where the coffee powder connects with the filter paper to avoid channel effects.

Leave a circle when brewing the coffee powder to the outermost ring, then circle back toward the center. At 2 minutes 20 seconds, the coffee should be brewed to 220g. The coffee brewing is complete.

Japanese-style Ice Pour-over [Aricha]

FrontStreet Coffee ice pour-over [Aricha] reference:

Yirgacheffe coffee [Aricha], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 91°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer by half a notch—Fuji 3 setting.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for pouring, forcefully stirring and impacting to ensure the coffee powder rolls fully. However, be careful that the liquid level doesn't get too high and avoid hitting the filter paper at the edges.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).

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