Introduction:This article delves into the natural-process Yirgacheffe from Ethiopia’s Kebel Aricha washing station, analyzing its layers of longan, red date, and honey-like aromas, while sharing insights into its specialized processing methods and roasting recommendations. It also introduces how Sasa Sestic’s Project Origin initiative enhances coffee farmers’ incomes and bean quality, along with a certain coffee brand’s recommendation for this lot—ideal for readers aiming to refine their pour over skills or understand the traits of high-quality beans.
The allure of specialty coffee lies not in its price, but in its ability to authentically express each bean’s unique terroir and processing style. Many assume that using expensive coffee beans automatically yields specialty-grade results, but the true key lies in whether the beans possess clear, delightful, and layered flavor profiles that reflect the essence of their origin and processing method.
When it comes to coffees rich in floral and fruity notes, Ethiopia’s Yirgacheffe is undoubtedly one of the classic representatives. Among them, the natural lots from Kebel Aricha washing station have become a focal point for many coffee enthusiasts and professional judges in recent years. These beans were not only rated G1—the highest grade—by the Ethiopian Commodity Exchange (ECX), but also captivate the palate with their distinctive longan and red date aromas, coupled with a rich honey-like sweetness, offering an exceptionally layered tasting experience.
The Kebel Aricha washing station is surrounded by approximately 650 to 700 smallholder coffee farmers who deliver their ripe cherries to the station for sale after harvest. After selecting high-quality coffee berries, the station does not immediately remove the pulp but instead spreads them evenly on raised African beds for prolonged sun-drying. Throughout this process, workers turn the cherries every 2 to 3 hours to prevent uneven or over-fermentation, ensuring stable and consistent flavor development.
The sun-drying period typically lasts four to six weeks, relying entirely on sunlight and weather conditions. Once the cherries are sufficiently dry and their moisture content reaches the standard range, workers mechanically remove the outer pulp as needed, based on weather and temperature. The parchment-covered beans are then transported to Addis Ababa for centralized storage. This parchment-storage method effectively preserves the green beans’ freshness and original flavors until just before export, when the parchment is removed.
This lot of Aricha naturals underwent rigorous screening and was graded G1 by the ECX, signifying top-tier quality in terms of bean appearance, uniformity, dry fragrance, and potential flavor expression. With a single sip, you can perceive a bright yet delicate acidity, accompanied by intense berry aromas and deep dark fruit notes, all underpinned by the subtle sweetness of tropical fruits like lychee, carambola, peach, and nectarine. The finish reveals the smooth, mellow sweetness of longan and red dates, along with hints of cocoa and spices. The body is full, and the aftertaste lingers beautifully.
The flavor profile can be broadly summarized as: elegant fermented wine-like notes, stone fruit and date aromas, sweet orange and citrus tones, layers of dark berries, lychee, carambola, peach, nectarine, longan and red date notes, pronounced honey-like sweetness, cocoa undertones, and subtle spice nuances—all paired with a substantial mouthfeel and a long-lasting finish. This lot suits coffee drinkers who enjoy bold fruitiness with a balanced sweet-and-acidic profile.
To understand the origins of these premium green beans, one must mention the Project Origin initiative founded by Sasa Sestic after winning the World Barista Championship in 2015. This project, driven by Sasa and his team at ONA Coffee, aims to collaborate directly with coffee farmers in impoverished regions worldwide. By providing technical guidance, financial support, and purchase prices 20% above market rates, it improves their production conditions and income.
Beyond elevating coffee farmers’ quality of life, Project Origin actively fosters collaboration between roasters and growers, enabling roasters to better understand each bean’s cultivation background and processing details—thereby enhancing the final cup’s flavor expression. To date, the initiative has established stable partnerships with coffee farmers in eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica, making it a significant force in promoting sustainability and quality within the specialty coffee industry.
For pour over enthusiasts, it is recommended to use a medium-light roast, ground to a medium-fine consistency (similar to superfine sugar), with a water temperature of 92–94°C. A 1:15 to 1:16 coffee-to-water ratio, paired with methods like three-stage or center-pour extraction, can better highlight its floral-fruity notes and layered sweetness. Pay attention to maintaining a steady water flow to avoid over-extraction, which may introduce bitterness or unwanted flavors.
The above content is compiled by CoffeeHunters, a coffee news website.
