Ethiopia Yirgacheffe Aricha G1 Washed
Ethiopia Yirgacheffe Aricha G1 Natural
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Ethiopia Yirgacheffe Aricha G1 Washed
Lemon, Orange Essential Oil, Floral, Black Tea, Bergamot, Nuts, with a Sweet Peach and Nutty Finish
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Ethiopia Yirgacheffe Aricha G1 Natural
Violet Rose Aroma, Cherry, Swiss Candy, Honey, Tropical Fruits, with a Bright and Smooth Finish
Aricha Processing Station is located in the Gedeo region of southern Ethiopia. The station sits about 4 kilometers west of the town of Yirgacheffe, in an area known as Guji. It is owned by Mr. Surafel Birhanu and is surrounded by approximately 650 to 750 smallholder coffee farmers who deliver their ripe coffee cherries to the station for processing. The facility produces around five containers (18.2 metric tons per 20-foot container) of specialty coffee each year, which are categorized into ten commercial grades and distributed to the global coffee market.
This particular batch, Yirgacheffe Aricha G1, is a collection from numerous smallholder farmers. Each farmer typically cultivates around one hectare of land, with farms located at elevations between 1,950 and 2,100 meters above sea level. The main coffee variety grown is Heirloom, an indigenous Ethiopian cultivar. After the red cherries are carefully sorted and graded at the processing station, they are placed on raised drying beds for natural sun-drying. During the first few days, the cherries are turned every 2–3 hours to prevent over-fermentation. After 4 to 6 weeks of sun drying, when the moisture content reaches 12% or lower, the coffee is transported to the Ethiopian Commodity Exchange (ECX) warehouse in Awassa. Typically, naturally processed coffee is stored in parchment form and hulled only just before export.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Arabica coffee originates from Ethiopia in Africa. To this day, there are hundreds and thousands of wild coffee species within Ethiopia, many of which grow year-round in pristine forests. These indigenous wild species have undergone countless local evolutions, including hybridization, mutation, and crossbreeding, resulting in a vast gene pool of native varieties known as the Arabica gene pool. The native varieties produced within Ethiopia are referred to as Heirloom (古優原生種).
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Grade 1 (G1) is the highest grade in Ethiopia’s coffee grading system.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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