Yirgacheffe ArichaCoffee Beans
Origin
- Region: Ethiopia Yirgacheffe
- Variety: Heirloom variety
- Process: Natural
- Roast: Light Roast
- Altitude:
- Sample Batch:
- Grower:
Flavor Notes:
Berries, strawberries, raspberries, vanilla, honey
- Aroma: Medium
- Cleanliness: Average
- Sweetness:Strong
- Acidity:Average
- Body:Average
- Bitterness:None
- Aftertaste:Medium
- After Cooling:Medium
Yirgacheffe ArichaCoffee Bean Intro:
Yirgacheffe (Yirga Cheffe) is a small town in Ethiopia, situated at an altitude of 1,700–2,100 meters, making it one of the highest-altitude coffee-growing regions in the world and synonymous with Ethiopia’s specialty coffee. Lake Turkana, Lake Abaya, and Lake Chamo bring abundant moisture to the area. Within the Rift Valley, represented by the Misty Valley, persistent fog envelops the region year-round, creating a spring-like climate with cool, moist breezes. Thousands of coffee trees thrive here, giving rise to Yirgacheffe’s distinctive terroir—a complex and ever-changing interplay of floral and fruity aromas.
There are many high-quality coffee processing mills in the Yirgacheffe region, and many coffees owe their elevated status to these mills. The natural Yirgacheffe from Kebel Aricha Mill is one such example. This coffee, often referred to as the ARICHA bean, is processed by Kebel Aricha Mill using a refined natural method and is classified by the ECX as Gr.1 or G1 (the highest grade of Ethiopian coffee), earning it the reputation of the “King of Fruits.”
Yirgacheffe Aricha Grade 1 green beans have a yellowish-green hue, typical of natural-processed coffee. The beans are plump and vary in size, with few defects.
The coffee is exported in standard jute bags printed with basic information (processing mill, exporter, ICO code, processing method, and origin). Inside the jute bags are agricultural packaging plastic bags. This coffee is best brewed using a light to medium roast to highlight its characteristics.
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Region Intro:
Yirgacheffe (specialty production region): altitude 1,800-2,000 m | garden coffee system |
Yirgacheffe is part of the Sidamo production region, but because of its unique flavor it was separated out on its own. Besides the small town of Yirgacheffe, it also includes three surrounding sub-regions: Wenago, Kochere, Gelena and Abaya. Therefore, in the new Yirgacheffe grading system, Yirgacheffe A, Wenago A, Kochere A and Gelena/Abaya A are more expensive than the B grade of the same name.
Brewing Tips:
Recommended brewing method: Pour-over
Filter: V60
Water temperature: 88–90°C
Coffee dose: 15g
Coffee-to-water ratio: 1:15
Grind size: Medium-fine (80% passing through a No. 20 sieve according to Chinese standards)
Brewing technique: Pulse pouring
Bloom with 30g of water for about 30 seconds. Pour 125g of water in small circular motions centered around the coffee bed. When the water level drops and is about to expose the coffee bed, continue pouring to reach 225g. Remove the filter when the water level is about to expose the coffee bed again. (Start timing when blooming.) Total brew time: 2’00”.
