Yirgacheffe Aricha vs. Ababo Comparison: Aricha Natural Roast Level Introduction

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FrontStreet Coffee - Yirgacheffe Aricha vs. ABOL Flavor Comparison

This batch of Yirgacheffe is produced at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers from nearby areas bring their ripe coffee cherries for processing in exchange for cash. After the processing station selects usable cherries, they are placed directly on racks for sun-drying. 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 them to Addis Ababa for storage. Typically, naturally processed beans are stored as parchment beans until just before export, when they are hulled to ensure green bean quality.

This natural processed Yirgacheffe Aricha G1 offers apricot blossom and jasmine floral aromas, with flavors of apricot, red wine, mango, and pineapple. It has a 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 exceptionally smooth and captivating, reminiscent of soaking in early autumn seawater, being gently caressed by the cool water—powerful yet soothingly tender.

This natural Yirgacheffe Aricha G1 is lightly roasted to highlight the bean's more pronounced flavors and lively acidity, finishing at the end of first crack. However, the author personally prefers the flavor profile when the beans are dropped at the peak of first crack, which provides stronger acidity. But roasting to the end of first crack allows the entire bean's flavor to become more complete, with better sweetness and finish. For overall balance, sacrificing a bit of acidity is indeed necessary.

Product Details

Name: Ethiopia Yirgacheffe Aricha G1 Natural

Country: Ethiopia

Region: Aricha

Grade: Grade 1

Producer: Kebel Aricha Processing Station

Processing: Natural Processing

Variety: Local Traditional Varieties (Heirloom)

Altitude: 1900-2100 meters

Harvest Period: October to January

Flavor: Apricot blossom, jasmine, apricot, red wine, mango, pineapple, citrus, blueberry, with honey-like and brown sugar sweetness, persistent finish with hints of cardamom and cocoa.

The name "ABOL" is not derived from any geographical location, but rather from the Ethiopian coffee ceremony where three cups of coffee are served. The best cup is called "ABOL" by locals (the second cup is TONA, and the third is BEREKA).

Because this Yirgacheffe possesses excellent flavor characteristics, it borrows the name "ABOL." It's packaged in 30kg jute bags.

Yirgacheffe G1 ABOL Flavor Profile: This is a Yirgacheffe with particularly distinct characteristics. Its aroma is not complex but emits intense notes dominated by passion fruit and citrus, which becomes especially apparent during roasting—once first crack begins, the aroma becomes prominent. It has extremely high purity with no off-flavors. Using medium-light roasting makes it pleasantly sweet and sour, with a long-lasting sweet aftertaste and a subtle tea-like finish.

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