Introduction:This article delves into the sun-dried G1 grade coffee beans produced by the Aricha washing station in the Gediyo region of Yirgacheffe, Ethiopia. It offers professional pour over recommendations tailored to its bright acidity and rich berry flavors, including key parameters such as grind size, water temperature, and pulse pouring techniques. Additionally, it explores the unique processing method and origin background. Whether you're a coffee novice or an advanced enthusiast, you’ll gain insights into crafting a well-rounded cup and selecting the right beans.
The Yirgacheffe region in Ethiopia has long been renowned for producing vibrant, high-acidity coffees, and the sun-dried G1 batch from the Aricha washing station is considered a classic among many coffee lovers. This coffee not only features prominent berry notes but also carries delicate fermented wine-like aromas and a rich, layered profile—perfect for savoring through the pour over method.
It is recommended to use 15 grams of coffee grounds with a medium-fine grind (approximately setting 3.5 on the Hario Mini Mill or similar burr grinder), brewed using a V60 dripper. The water temperature should be controlled between 90–92°C to effectively highlight the sweet fruitiness and full body brought out by the sun-drying process. Begin with a 30-gram bloom for about 27 seconds to awaken the coffee grounds and release aroma. Then pour up to 105 grams and pause, allowing the bed’s water level to naturally drop by roughly half before proceeding with the second pour. The total brew volume is recommended to reach 225 grams, after which the final, more astringent water should be discarded. The overall coffee-to-water ratio is around 1:15, with an extraction time of approximately 2 minutes, yielding a balanced and expressive cup.
These Aricha sun-dried G1 beans come from the Kebel Aricha washing station, which is surrounded by approximately 650 to 700 smallholder coffee farmers who deliver their ripe cherries to the station. In exchange for professional processing, they receive fair compensation. During processing, the farm prioritizes selecting high-quality coffee berries, which are then spread out on raised beds for sun drying. In the initial stage, to avoid over-fermentation, workers turn the cherries every 2 to 3 hours to ensure even drying. The sun-drying period typically lasts four to six weeks, adjusted flexibly based on weather conditions. Once the cherries are fully dried, the outer pulp is removed mechanically, and the beans are then transported to Addis Ababa for centralized storage. Notably, these sun-dried beans are usually stored in parchment until just before export, helping preserve the freshness and integrity of the green beans. This particular batch was also graded as G1—the highest classification by the Ethiopian Commodity Exchange (ECX)—demonstrating exceptional consistency in appearance, dry fragrance, and brewed flavor.
In terms of origin, these beans are grown at altitudes between 1900 and 2100 meters in the Gediyo sub-region of Yirgacheffe. The native coffee varietals grow slowly in such high-altitude environments, resulting in denser beans that develop more complex flavor compounds. The varieties used are traditional local landraces rather than single commercial cultivars grown at scale. This diversity is one of the key factors contributing to the coffee's intricate flavor profile.
In terms of flavor, this Aricha sun-dried G1 often presents delicate fermented wine-like aromas. Upon tasting, one can perceive distinct notes of sweet orange, spices, and honey, followed by a lingering finish of dark berries, lychee, starfruit, and peach—some tasters may even detect layers of longan and red dates. The body is full and the aftertaste lingers, with bright acidity that is never overpowering. The interplay of sweetness and fruitiness creates an unforgettable taste experience.
Behind this bean is also an inspiring story of sustainable coffee. In 2015, 2015 World Barista Champion Sasa Sestic and his team launched a project called Project Origin. Its mission is to directly collaborate with coffee farmers in impoverished regions worldwide—not only offering technical guidance and resource support but also purchasing coffee at prices above market average, typically around 20% higher than Fair Trade rates. This initiative not only improves farmer incomes but also fosters deeper interaction between roasters and producers, jointly striving for higher-quality coffee. To date, Project Origin has established stable partnerships with farmers in countries including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.
In summary, the Yirgacheffe Aricha sun-dried G1 is an excellent choice for pour over exploration. Its unique berry sweetness, spice layers, and full body can be fully revealed with the right brewing parameters. For those looking to deepen their understanding of Ethiopian coffee characteristics or improve their pour over skills, this bean is definitely worth adding to your list.
The above content is compiled by CoffeeHunters, a coffee news website.
