Introduction:This article provides an in-depth analysis of the 2019 TOH Ethiopia Natural Category National Champion — a premium Yirgacheffe lot from the Adorsi washing station in the Aricha region. It explores the unique anaerobic fermentation processing method, and how the red volcanic soil and high-altitude environment contribute to its captivating notes of berries, wine, and chocolate layers. Practical flavor profiles and brewing recommendations are also provided to help you fully understand the secrets behind this competition standout.
The 2019 T.O.H (Taste of Harvest) Ethiopia Natural Category national champion was won by a Yirgacheffe lot submitted by the Adorsi washing station in the Aricha region, achieving an impressive cupping score of 91.38. Organized by the African Fine Coffee Association (AFCA), this competition is regarded as one of the most representative indicators of specialty coffee quality on the African continent. Its selection mechanism is similar to the internationally renowned COE (Cup of Excellence), aiming to uncover the highest potential of seasonal coffee flavors from each country.
The competition’s selection process is extremely rigorous: first, all batches scoring below 80 in cupping are eliminated. Then, the highest-quality green beans from each region are pre-selected to advance to the national finals. Finally, domestic and international professional judges conduct blind tastings and scoring based on the cupping standards set by the Specialty Coffee Association of America (SCAA). The highest-scoring entry is awarded the championship for that year. The Adorsi washing station’s natural Yirgacheffe lot stood out with its outstanding balance and complexity, earning it the title of 2019 Ethiopia Natural Category National Champion.
The Adorsi washing station is located in the Aricha region of Ethiopia’s Yirgacheffe area, at an altitude ranging between 1950 and 2100 meters, representing a typical high-altitude cultivation environment. The region features red volcanic soil rich in minerals, along with a microclimate of significant day-night temperature variation, providing ideal conditions for sugar accumulation and flavor development in coffee cherries. The coffee trees grown here are Ethiopia’s ancient native Heirloom variety, known for its genetic diversity, strong adaptability, and often unique fruit and floral aromatic potential. Only fully ripe, plump coffee cherries are harvested during picking, and 17–18 mesh-grade green beans are meticulously selected to ensure only the highest quality beans enter the subsequent processing stages.
The most remarkable aspect of this champion lot is its use of anaerobic natural (sun-dried) processing. During processing, the Adorsi washing station employed precisely controlled anaerobic environment technology — freshly harvested coffee cherries are placed in sealed stainless-steel fermentation tanks, with carbon dioxide injected to displace oxygen and create an oxygen-free fermentation environment. This technique effectively suppresses the growth of undesirable microbial groups, while precisely regulating pH levels, temperature, humidity, and even the proportion of specific microbial strains during fermentation. This guides the fermentation process to maximize flavor purity and complexity. This method not only helps retain more sweetness but also fosters a rounder, more balanced mouthfeel.
The bean is roasted to a light degree, which fully showcases the delicacy and layered nature of its inherent flavors. In cupping and actual brewing, this Adorsi washing station natural Yirgacheffe often presents bright notes of strawberry, berries, and guava, accompanied by the rich aroma of brandy-like wine, and a delicate finish of wine-infused chocolate. Many coffee enthusiasts can also perceive a notable acidity burst in the mid-palate, along with a long-lasting sweet aftertaste in the finish.
As the coffee cools, its acidity becomes even clearer and brighter, while the original wine-infused chocolate notes may gradually transition into deeper dark chocolate tones. The overall flavor layers and transitions are highly intriguing. This characteristic of displaying different profiles with temperature changes makes this bean not only suitable for hot brewing appreciation but also great for exploring its evolving flavors as it cools.
In summary, this natural champion lot from Ethiopia’s Aricha region, crafted by the Adorsi washing station using anaerobic fermentation, combines geographical advantages, varietal characteristics, and innovative processing techniques. It is an excellent entry point for gaining a deeper understanding of Ethiopia’s specialty coffee potential. Whether using pour over or immersion brewing methods, with proper parameters (such as a recommended water temperature of 90–93°C and a brew ratio of 1:15 to 1:16), its captivating flavors can be fully unlocked.
The above content is compiled by CoffeeHunters, a coffee news website.
