What are the Characteristics of Yirgacheffe Aricha Coffee? Introduction to Aricha Coffee Bean Flavor and Taste

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FrontStreet Coffee - Yirgacheffe Aricha Coffee Introduction

Yirgacheffe is a broad term that encompasses various large and small production areas, micro-regions, cooperatives, and processing stations. Sometimes the information about the beans we receive is very detailed, allowing us to understand which batch this coffee comes from, such as the sixth batch of washed beans from Shiringa, or similar to the February Yirgacheffe Red Cherry Project natural process beans, which only contain information about the Red Cherry Project. When I have sufficient information or can correctly match information through online resources, I will try to complete it as much as possible and share it with everyone.

In most parts of Ethiopia, coffee farmers still live very difficult lives. They do not have sufficient capacity to build family-style processing workshops, so many processing stations emerge to centrally purchase coffee cherries from surrounding small farmers, process them, and then sell them to green bean merchants.

Different processing stations, due to their different geographical locations, will also show slight flavor differences. Therefore, when beans from certain processing stations consistently receive good evaluations, they become iconic names. Well, this is just my personal understanding of why beans named after processing plants or cooperatives appear individually.

The Aricha we obtained this time will present distinct caramel flavors with a slightly thick body. As the temperature decreases, fruit flavors and slight fermentation notes will emerge, showing clear differences from the Shiringa washed beans.

FrontStreet Coffee - Natural Aricha Brewing Flavor Introduction

Origin: Ethiopia

Region: Yirgacheffe Aricha Processing Station

Variety: Heirloom Mix

Altitude: 1900-2000 meters

Processing Method: Natural

Dripper: V60

Water Temperature: 90-92°C

Coffee to Water Ratio: 1:15

Grind Size: Medium-fine grind, similar to fine sugar consistency (Grind level BG-5R (Chinese standard 20-mesh sieve pass rate 60%))

Brewing Method:分段式萃取. Use 30g of water for 30-second bloom, then continue pouring in small circular motions to 125g for segmentation. When the water level drops and is about to expose the coffee bed, continue pouring to 227g and stop. When the water level drops and is about to expose the coffee bed, remove the dripper. Extraction time is 2 minutes (timed from the start of blooming).

When brewing with a V60 dripper, it smells of ripe fruit aromas. The entrance has distinct fermentation notes, green grapes. As the temperature slightly drops, there are lemon acidity and creamy smoothness, with a juice-like sensation of ripe grapes in the finish.

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