Introduction:Yirgacheffe Aricha is the 2019 African TOH Natural Process Champion bean, renowned for its intense fruity aroma and juice-like mouthfeel. This article delves into the origin background of Aricha, the characteristics of its native variety, and its outstanding performance in international competitions. We also provide practical pour over recommendations and V60 three-stage extraction parameters to help you fully unlock the layered flavors of this “fruit bomb.”
When it comes to specialty coffee, Ethiopia’s Yirgacheffe is undoubtedly a classic region that cannot be overlooked. Among the many Yirgacheffe coffees, Aricha stands out with its 2019 African TOH Natural Process Championship title, becoming a “fruit bomb” in the hearts of many coffee enthusiasts. This article not only takes you through the origin story and mill background of Aricha, but also analyzes its unique flavor profile, and explains in detail how to use the appropriate pour over settings to fully showcase the delicate and layered qualities of this coffee.
Aricha is actually the name of a village located not far east of Yirgacheffe, administratively part of Aricha kebele. This small community is about 8 kilometers from the center of Yirgacheffe town, one of the smallest administrative units in the area, with a population of around 3,500 to 4,000 people, comprising approximately 500 households. The elevation in this region exceeds 1,850 meters, and the coffee trees growing in the natural forests are mostly wild or semi-wild, intermingled with 2 to 30 different varieties that cannot be clearly classified, hence they are generally referred to as Heirloom native varieties. Since it cannot be named after a single farm, the local area uses the regional name “Aricha” to represent this batch of premium natural process beans.
This natural process coffee, named Aricha, is produced by the Adorsi washing station, which is affiliated with the well-known exporter Testi Coffee. The company was founded in 2009 by the Yonis family, with Faysel A. Yonis as the founder. This bean scored 91 points and won the Natural Process category championship in the 2019 TOH (Taste of Harvest) competition. TOH, organized by the African Fine Coffee Association (AFCA), is similar to COE (Cup of Excellence) and is an important competition for evaluating the quality of seasonal specialty coffees across African countries. Participating nations include Burundi, Congo, Ethiopia, Kenya, Malawi, Tanzania, Uganda, and Zambia, using the cupping standards of the Specialty Coffee Association of America (SCAA), with scores provided by both domestic and international professional judges.
The flavor profile of this bean is highly distinctive. The roaster opted for a medium-light roast level to preserve its bright acidity and delicate floral notes. The suggested roast curve is as follows: the entry temperature into the drum is 165°C, with an initial flame power of 120 and a fan setting of 3; the turning point occurs at approximately 1 minute and 36 seconds, when the drum temperature drops to 148°C, at which point the fan is increased to 4 while the flame power remains unchanged; when the bean surface turns yellow and the grassy aroma fades—around 166°C—the dehydration stage begins, and the fan can be adjusted to 5; at around 7 minutes and 37 seconds, when the bean surface starts to show wrinkles and dark spots, accompanied by the transformation of baked bread aroma into coffee notes, close attention should be paid to the upcoming first crack; at 8 minutes and 38 seconds, the first crack begins, the fan remains unchanged, the first crack continues for about 1 minute and 45 seconds, and the roast is finished at 195°C. Under this roast curve, the Agtron bean color value is 66.2, the roast tone value is 78.9, and the Roast Delta value is 12.7, falling within the typical range of a medium-light roast.
In cupping, Aricha displays a rich fruity character, reminiscent of opening a box of freshly sliced berries and a tropical fruit platter. The dry aroma carries strong notes of strawberry, mango, and apricot jam, accompanied by a thick layer of dried fruit complexity; the wet aroma is like viscous apricot syrup, blending with the rustic sweetness of honey and chocolate. The flavor on the palate is rich yet not overwhelming, balanced like fruit-infused black tea, with the finish transitioning into a creamy smoothness. Overall, it’s truly a “fruit bomb,” making it highly suitable for coffee lovers who enjoy fruity and fermented wine-like profiles.
For those looking to brew this bean at home, the roaster recommends using a V60 filter cone with a three-stage pouring method, which can effectively enhance the expression of floral and fruity aromas as well as the clarity of overall flavors. The specific parameters are as follows: water temperature controlled between 92–93°C, which is ideal for lightly roasted Ethiopian beans and can effectively bring out the acidity and aroma; grind size is recommended to be medium-fine, approximately 78% passing through a Chinese No. 20 sieve, similar in size to fine sugar. Too coarse will lead to under-extraction, while too fine may result in over-extraction and bitterness; the recommended dose is 15 grams, with a brew ratio of either 1:15 or 1:16— the former yields a more intense flavor, while the latter is clearer and brighter, suitable for users who prefer a more delicate taste.
In practice, start by pouring water equal to twice the dose (about 30 grams) for the bloom, letting it sit for about 30 seconds to allow the coffee grounds to fully expand; then pour water in small streams in a circular motion from the inside out until the total water volume reaches 125 grams, then perform the first pour pause. Wait for the coffee bed to slightly drop before continuing to pour up to 225 grams to complete the extraction, with the entire process taking about 2 minutes. This extraction method clearly showcases the fruity layers of Aricha—from the fermentation wine notes, green grape, and lemon acidity in the hot cup, to the creamy texture and ripe grape juice flavors as it cools slightly—all are fully presented.
The above content is compiled by CoffeeHunters, a coffee news website.
