Yirgacheffe is one of Ethiopia's most renowned coffee regions, where washed and natural processing methods give it distinctly different flavor expressions. This article begins with a tasting experience of a natural Yirgacheffe Aricha G1, recalls the author's moving memories of first encountering Yirgacheffe, compares in detail the differences between Aricha G1 and Blue Nile G1 in processing method and flavor layers, and explains the origin of the Yirgacheffe region's name and its washed tradition. Front Street Coffee recommends this natural Aricha G1, whose lively citrus acidity, apricot blossom aroma, and honey-brown sugar sweetness deliver a coffee experience as unforgettable as first love.
The most sought-after Yirgacheffe recently has undoubtedly been the Yirgacheffe Blue Nile G1 that Cat Master previously sourced. I remember it arrived on August 1, and in just fifteen days only the bottom of the pot remained. I hurriedly placed a supplementary order with the Taiwan side, only to be told there was no stock left. Now Blue Nile is nearly sold out in Cat Master's hands, and this sense of loss is hard to put into words—like how beauties are common on the streets and alleys, yet those truly fated to be with you are few and far between. Blue Nile thus spent a sweet month with Cat Master, and in the end the fate is running out, about to be sold out.
After nearly a month of feeling lost, Cat Master found an extremely outstanding natural Yirgacheffe again.
When talking about Yirgacheffe, tracing it back to its roots requires going back a long time. The first cup of Yirgacheffe Cat Master drank came from Brother Lian of Chujiyuan Cafe, the overall champion of this year's WBC China region, around 2009. At that time, Cat Master had just come into contact with coffee, and Brother Lian used a siphon to brew one cup of washed Yirgacheffe and one cup of natural Yirgacheffe. Cat Master described that cup of washed Yirgacheffe as "the taste of a girl in white with long flowing hair," while that cup of natural Yirgacheffe was summed up with just two simple words: "first love." From then on, Cat Master fell in love with this "first love" taste.
In pursuit of "first love," Cat Master set foot on the road of no return that is coffee.
In Cat Master's memory, "first love" should be sweet, fragrant everywhere, filled with a colorful sense of happiness, and that shallow smile when turning back... all beautiful things should belong to first love. Searching all the way like this, until today encountering this bean—[Ethiopia Natural Yirgacheffe Aricha G1] (Ethiopia Yirgacheffe Aricha G1)—the long-lost feeling finally returned.
This is not merely the taste of first love.
The naturally processed Yirgacheffe Aricha G1 has more lively citrus-lemon acidity, an aroma like apricot blossoms blooming, an explosive aroma of walnut-type nuts, and subtle spice notes such as cinnamon, clove, and rosemary. The mouthfeel carries excellent honey-brown sugar sweetness, soft yet full of allure, as if the whole body were immersed in the sea of early autumn, gently lapped by cool seawater, full of impact yet relaxing and gentle. Even more wonderful is the finish, where a sweet-and-sour fruity tea sensation surges up, like colorful bubbles. In such reverie, Cat Master seems to return to the era of first love, that carefree era of striving to love.
Many people must be curious about exactly how Aricha G1 differs from Blue Nile G1. Cat Master will briefly talk about these two Yirgacheffes: the biggest difference is that Aricha G1 uses natural processing, while Blue Nile G1 uses washed processing. As is well known, the more common Yirgacheffe is traditionally washed to showcase its beautiful mouthfeel. Washed Yirgacheffe has a clean and light mouthfeel, with a strong jasmine aroma and citrus-lemon acidity. In ancient words, Yirga means "settle down," and Cheffe refers to "wetland." From the place name alone, it can be seen that Yirgacheffe is one of the regions in Ethiopia richest in water resources, so most local coffee uses washed processing. Natural Yirgacheffe is relatively rare and only gradually emerged after the diversified development of specialty coffee in recent years. This natural Yirgacheffe Aricha G1 means it possesses richer ripe fruit flavors, sweeter floral aromas, and more intense layers than washed beans.
The above content is compiled by CoffeeHunters, a coffee news website.
