How does coffee brewing suit Yirgacheffe Aricha natural G1?
For Yirgacheffe Aricha natural G1, use 15 grams of grounds, a V60 dripper, and water at 90 to 92°C with a 1:15 ratio. Bloom with 30 grams of water for 27 seconds, pour to 105 grams and pause until the bed drops by half, then slowly finish at 225 grams and discard the tail. Total extraction runs about two minutes.
The lot comes from Ethiopia, a key barista origin country, specifically the Kebel Aricha station, where roughly 650 to 700 smallholders deliver ripe cherries for cash. Cherries dry on raised beds for four to six weeks, turned every two to three hours early on, then are hulled and stored in parchment. ECX rated the batch G1, its highest grade.
The sun-dried G1 lot from the Yirgacheffe Aricha processing station has long been renowned for its bright acidity and intense berry notes. This article, based on 15g of grounds, a V60 dripper, and a water temperature of 90-92°C, shares a complete pour-over extraction plan, while also outlining the origin background, processing flow, and flavor profile of this bean. The article also introduces Project Origin, a green bean sourcing project initiated by 2015 World Barista Champion Sasa Sestic, as well as Front Street Coffee's self-roasting information for this lot, for coffee enthusiasts' reference.
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Pour-over plan for sun-dried Yirgacheffe Aricha: Take 15g of coffee grounds, adjust the grind size to medium-fine (3.5 setting on a Fuji ghost tooth burr), pair with a V60 dripper, and control the water temperature at 90 to 92°C. For the first pour, add 30g of water and let it bloom for 27 seconds; then pour until the water reaches 105g and pause, waiting for the water level in the coffee bed to drop by half before continuing. The second pour should be done slowly, stopping when the total water reaches 225g, and discarding the tail end. The overall water-to-coffee ratio is 1:15, and the extraction time is about 2 minutes 00 seconds.
Processing method: Sun-dried
This batch of Yirgacheffe comes from the Kebel Aricha processing station, with about 650 to 700 smallholder farmers nearby who bring their ripe coffee cherries here to be processed in exchange for cash. The processing station first selects usable berries, then spreads them directly on raised beds for sun drying. In the first few days, they must be turned every 2 to 3 hours to avoid over-fermentation. After four to six weeks of sun drying, workers remove the outer pulp with machines based on weather and temperature conditions, and then transport it to Addis for storage. Sun-dried beans are usually stored in parchment form until they are hulled before export, to ensure green bean quality. This batch of sun-dried Aricha was rated G1, the highest grade by ECX, and performs excellently in terms of green bean appearance, consistency, freshness, as well as dry aroma and flavor. If you prefer bright acidity and intense berry flavors, this bean is worth trying.
Ethiopian Yirgacheffe Aricha G1
Country: Ethiopia
Grade: G1
Region: Yirgacheffe Gediyo
Altitude: 1900-2100 meters
Variety: Heirloom
Producer: Kebel Aricha
Flavor: Light fermented wine aroma, sweet orange, spices, honey sweetness
About Project Origin
Sasa Sestic, the 2015 World Barista Champion, launched a green bean sourcing program called Project Origin three years ago with his business team ONA Coffee. The project works directly with coffee farmers in impoverished countries and regions, improving their production conditions and purchasing at 20% above fair trade prices.
The project's original intention also includes deepening the connection between roasters and coffee farmers, and guiding farmers to grow high-quality coffee beans. To date, Sasa has established partnerships with coffee growers in eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.
Flavor description: Light fermented wine aroma, pit dates, sweet citrus notes, dark berries, lychee, starfruit, peach, white peach, longan and red date aroma, honey sweetness, cocoa notes with some spices, full body and long-lasting aftertaste
Factory name: Coffee Workshop Front Street Coffee (FrontStreet Coffee) Factory address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou City Manufacturer contact: 020-38364473 Ingredients list: Self-roasted Shelf life: 30 Net content: 227g Packaging method: Bulk Taste: Acidic coffee beans Roast level: Roasted coffee beans Contains sugar: No sugar Origin: Ethiopia Coffee type: Yirgacheffe Coffee roast level: Light roast
The above content is compiled by CoffeeHunters, a coffee news website.
