Introduction:This article provides an in-depth analysis of the 2024 Ethiopia TOH Natural Winner — the Aricha coffee beans, processed by the Adorsi washing station, which scored an impressive 91 points in cupping. In addition to introducing the origin background and processing methods, it also details the unique characteristics of the Heirloom variety, as well as the complex flavor profile exhibited during cupping — including grape juice, jackfruit, and fermented wine notes. Practical pour over parameters are also provided to help you fully experience the charm of this top-tier natural lot.
Yirgacheffe, this high-altitude coffee sanctuary located in Ethiopia, boasts superior geographical conditions ranging from 1,700 to 2,100 meters above sea level, giving rise to globally renowned specialty coffees. Not only is it a representative producing area of Ethiopian coffee, but it is also shaped by the surrounding nourishment of Lake Turkana, Lake Abaya, and Lake Chamo — creating a unique microclimate that is perpetually misty, mild, and humid year-round. Within the Rift Valley’s Misty Valley area, thousands of coffee trees thrive in fresh air and fertile soil, endowing Yirgacheffe coffee with delicate floral aromas and bright fruity notes, along with a rich and highly distinctive flavor complexity.
During the 2024 Ethiopian harvest season, the Taste of Harvest (TOH) Natural Cupping Competition awarded the championship title to the Adorsi washing station. Its Aricha lot achieved a remarkable score of 91 points, far surpassing last year’s highest score of 88 points in the same competition category, making it the most talked-about natural lot of the year. This coffee not only showcases exceptional quality potential but also stands out under the strict cupping standards of both domestic and international judges, thanks to its unique processing method and regional flavor characteristics.
The Adorsi washing station is affiliated with the well-known coffee exporter Testi Coffee, a company founded in 2009 by the Yonis family and led by Faysel A. Yonis. Over the years, Testi Coffee has been dedicated to enhancing the international image of Ethiopian coffee and improving processing techniques through its washing stations — fully expressing the terroir characteristics in every single coffee bean.
TOH (Taste of Harvest) is an international coffee quality competition organized by the African Fine Coffee Association (AFCA), similar to the prestigious Cup of Excellence held in Central and South America. The event spans seven major coffee-producing countries: Ethiopia, Kenya, Uganda, Tanzania, Malawi, Zambia, and the Republic of Congo. It adopts a two-stage format — regional preliminaries followed by an all-Africa final. All participating lots must first meet an 80-point threshold, after which they are rigorously cupped by both domestic and international expert judges according to SCAA (Specialty Coffee Association of America) standards, ensuring that selected beans are the top representatives of their respective regions for that harvest year.
In this year’s TOH Natural competition, the Aricha lot claimed the championship with an overall average score of 88.58, showcasing explosive fruit aroma and layered fermentation complexity. This coffee uses the locally unique Heirloom variety — a name commonly seen in Ethiopian coffee, which in fact encompasses hundreds or even thousands of wild or semi-wild Arabica strains that have yet to be fully classified. Due to the extremely high variety diversity, and because the Ethiopian government protects its genetic resources by not disclosing full details, the market generally refers to these beans collectively as “Heirloom.” As a result, such coffees often exhibit uniquely distinctive and hard-to-replicate flavor profiles.
In terms of cupping performance, Aricha exhibits astonishingly complex fruit aromas and fermentation characteristics — including intense grape juice, tropical fruit notes like jackfruit, distinct fermented wine tones, as well as bright citrus and lemon nuances. These flavor layers do not clash but instead harmoniously integrate within a full body. The aftertaste carries a hint of sweetness and lingering fruity notes, making it highly suitable for coffee enthusiasts who enjoy intense natural-style brews to explore in depth.
For readers looking to brew this top-tier natural lot at home, it is recommended to use beans roasted to a medium-light level, ground to a medium-fine consistency (similar to granulated sugar), with a coffee-to-water ratio of 1:15 to 1:16. For pour over, the water temperature should be controlled at 90–92°C, using a pulse pouring method: start with a small amount of hot water for a 30-second bloom, then continue pouring in circles until the target water volume is reached. The total brewing time is recommended to be between 2 minutes 30 seconds and 3 minutes. Such parameters help fully bring out the rich fruit flavors and fermentation complexity of Aricha, while maintaining an excellent balance between bright acidity and a full body.
The above content is compiled by CoffeeHunters, a coffee news website.
