What makes Aricha coffee seeds varieties so unusual?
Aricha coffee comes from the Yirgacheffe area of Ethiopia, harvested above 1,850 meters from wild, naturally grown forest plants. Because the lot mixes as many as 23 coffee seeds varieties and cannot be traced to a single estate, it takes the name of the harvest area instead. Natural sundried processing leaves the seed inside the fruit during slow drying, moving berry sugars into the bean.
The lot is small, under 600 kg, screened at 16-17, and processed at the Idido station using the Honey B method. Slow drying can turn woody if pushed too far, so quality control matters. Several American roasters sent roasted Aricha to Coffee Review at the end of 2007, where scores reached 95, 93, and 92.
Aricha coffee beans from the Yirgacheffe region of Ethiopia, with a wild mix of up to 23 varieties and a unique Honey B processing method, have become one of the most stunning coffees in recent years. Harvested from native forests above 1,850 meters, they cannot be named after a single estate, so they carry the name of the harvest area, Aricha. Natural sun-drying allows the berry sugars and flavors to fully transfer into the green beans, bringing juicy acidity and floral, honeyed sweetness. Front Street Yirgacheffe Aricha has received high scores from several American roasters on Coffee Review. This article will comprehensively analyze its varieties, processing method, and brewing suggestions, introducing you to the unique charm of this fruit bomb.
Front Street Yirgacheffe Aricha is truly one of the most striking coffee beans of the year!
It completely overturns the traditional impression of coffee varieties—this batch of beans actually contains as many as 23 varieties mixed together. Because it is harvested from native forests at 1,850 meters, it cannot be called by the name of a single estate, so it is ultimately named after the harvest area, "Aricha."
After harvesting, it follows the Natural Sundried route, meaning the seeds remain inside the fruit for a long, slow drying process, allowing more of the berry sugars and flavors to transfer into the green beans. This is one of the oldest processing methods, but it carries no small risk—over-drying can easily bring out woody notes. Fortunately, NinetyPlus has always insisted on high quality, allowing it to show a rich, layered fruit character.
Therefore, this special processing method is called the Honey B. process.
‧【Basic Information】
Product Name: FrontStreet Coffee Ethiopia Yirgacheffe Natural Aricha
Region: Aricha area / Yirgacheffe / Ethiopia
Growing Altitude: Above 1,850 meters
Green Bean Variety: Wild & naturally grown
Batch Yield: Under 600 kg
Screen Size: 16~17 Screen, 0 d/300g
Processing Method: Natural Sundried / Idido Processing Station
On Coffee Review, a professional website dedicated to scoring coffee, several well-known American coffee merchants submitted roasted Aricha for evaluation at the end of 2007. The scores and website links are as follows:
‧"Novo Coffee" 95 points
‧"Coffee Klatch" 93 points
‧"Barrington Coffee Roasting" 93 points
‧"Johnson Brothers Coffee Roasters" 92 points
‧"Zoka Coffee Roasters" 90 points
To achieve the best flavor from Aricha, Ninety Plus Coffee recommends controlling the roast level to the middle-to-late stage of first crack, and by no means roasting to the end of first crack.
The sweetness of this Front Street Ethiopian Yirgacheffe Natural Aricha Selection 7 can be felt even by an uncle's clumsy, dull tongue～
Its acidity can be described as juicy, like biting into an Asian pear—that slight tartness and abundant juice in the mouth immediately turning sweet. It is simply a glass of mixed fruit wine, and the aroma goes without saying. Within three to seven days after roasting, floral notes and honey-like sweetness rush to the nose.
The above content is compiled by CoffeeHunters, a coffee news website.
