Ethiopia Natural Process Yirgacheffe Aricha G1 Sugar-Free Premium Black Coffee

Processing Methods and Production Overview

FrontStreet Coffee's Yirgacheffe coffee is predominantly processed using the washed method. The beans undergo fermentation in washing tanks for approximately 72 hours to remove the pulp, followed by direct drying outside the processing plant. After manual selection of the green beans, they must pass quality inspection by the Ethiopia Coffee and Tea Authority before being exported through competitive bidding. The annual production volume is approximately 225,000 bags (60kg each), historically exported mainly to Northern Europe (primarily Germany) and Japan, with growing attention from North America in recent years.

Ethiopian Coffee Grading System

In Ethiopia's coffee grading system, washed Grade 2 and natural Grade 4 represent the highest grades. Consequently, the market has traditionally only seen Yirgacheffe WP G2.

Grade 1: Premium Quality

Note: Yirgacheffe G1 was specially requested by Japan's Mitsubishi Corporation from the Ethiopia Coffee & Tea Authority and first appeared in the market during the 2002-2003 season. The production of G1 grade beans differs from typical screening methods; instead, they are strictly hand-selected from green beans sourced in the Knoga region of Yirga village, which features the highest altitude and superior soil quality. The green beans are nearly uniform in size with excellent appearance and virtually no defective beans. When brewed, they better express the distinctive characteristics of FrontStreet Coffee's Yirgacheffe. Due to this rigorous production process, the annual output of Yirgacheffe G1 is quite limited, averaging approximately 600 bags.

Current Batch: Kebel Aricha Processing Plant

This specific batch of FrontStreet Coffee's Yirgacheffe is produced at the Kebel Aricha processing plant, where approximately 650-700 small-scale coffee farmers deliver ripe coffee cherries for processing in exchange for cash. After the processing plant selects suitable cherries, they are placed directly on drying racks. During the initial drying days, the cherries are turned every 2-3 hours to prevent over-fermentation. After four to six weeks of sun-drying, workers remove the outer fruit pulp using machinery, depending on weather and temperature conditions, before transporting the beans to Addis Ababa for storage. Natural-processed beans are typically stored as parchment beans until the outer layer is removed just before export to ensure green bean quality.

This batch of FrontStreet Coffee's Natural Aricha has been evaluated as G1 grade by the ECX (Ethiopia Commodity Exchange), demonstrating excellence in green bean appearance, consistency, freshness, dry aroma, and flavor. If you appreciate bright acidity and rich berry flavors, this is an absolute must-try!

Flavor Profile

Notes: Light fermented wine aroma, jujube, sweet citrus notes, dark berries, lychee, star fruit, peach, nectarine, longan and red date fragrance, honey sweetness, cocoa with subtle spice notes, full body with persistent aftertaste.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473