Introduction:The Yirgacheffe Aricha Natural G1 comes from the Adorsi washing station. This particular lot won the Natural category championship at the 2019 TOH competition, scoring an impressive 91 points in cupping. This article delves into the unique terroir of the Yirgacheffe region, the background of the Adorsi washing station, the significance of the TOH competition, explores the characteristics of the Heirloom variety, and details the five key steps of the natural processing method—giving you a comprehensive understanding of this top-tier coffee bean with rich cupping flavors, perfect for pour over brewing.

Yirgacheffe, as a key representative specialty coffee origin in Ethiopia, is famed for its bright acidity and floral-fruity aromas. Especially among coffee enthusiasts, lots processed using the natural method are often considered dream beans. This article focuses on the Yirgacheffe Aricha Natural G1 produced by the Adorsi washing station. This lot won the Natural category championship in the 2019 Ethiopian Harvest Taste of Harvest Cupping Competition (TOH), achieving a score of 91 points, showcasing its outstanding quality potential.

Yirgacheffe is located in the highlands of Ethiopia, with altitudes ranging between 1700 to 2100 meters, making it one of the highest-altitude coffee-producing regions in the world. It is not only synonymous with specialty coffee but also benefits from surrounding bodies of water such as Lake Turkana, Lake Abaya, and Lake Chew Bahir. These provide ample moisture and a mild microclimate, creating the ideal environment for coffee trees to thrive. In particular, the Foggy Valley area, shrouded in fog year-round with cool and humid conditions, allows coffee cherries to ripen slowly, accumulating complex and varied floral and fruity aromas. This is also the key reason why the coffees from this region can exhibit such distinctive flavor layers.

This championship-grade Natural G1 coffee bean comes from the Adorsi washing station, which is part of Testi Coffee—a well-known coffee exporting company owned by the Yonis family, established in 2009 and founded by Faysel A. Yonis. This lot stood out at the TOH competition with a high score of 91 points. Compared to the previous year’s Peony lot (88 points), it improved by a full 3 points, demonstrating exceptional quality strength.

TOH (Taste of Harvest), or the “Harvest Taste Cupping Competition,” is organized by the African Fine Coffees Association (AFCA) and is similar to the “Cup of Excellence” in Central and South America. The competition spans seven major coffee-producing countries in Africa, including Ethiopia, Kenya, Uganda, Tanzania, Malawi, Zambia, and the Republic of Congo. The contest is divided into regional and pan-African stages, with lots scoring below 80 points in the preliminary round being eliminated outright. The judging panel, composed of both domestic and international experts, scores strictly according to SCAA (Specialty Coffee Association of America) standards. Ultimately, this Adorsi Yirgacheffe lot won the championship with an outstanding score of 88.58 points.

In terms of variety, this coffee belongs to Ethiopia’s native “Heirloom” variety. Ethiopia has the world’s richest coffee genetic repository, with nearly 2000 recorded varieties, of which 1927 are indigenous and 128 are introduced. Due to the vast number of varieties, difficulty in identification, and the Ethiopian government's efforts to protect these precious genetic resources by not publicly disclosing specific varietal information, most commercially available beans are generically referred to as Heirloom. These indigenous varieties come in diverse shapes—some with large fruits, others slender—and each may deliver different flavor profiles. This is also one of the reasons Ethiopian coffee is so captivating and unpredictable.

In terms of processing, this Natural G1 employs a traditional and meticulous natural processing procedure, consisting of five main steps:

Step one: Only fully ripe red cherry coffee fruits are harvested, which is the foundation for ensuring rich flavors.
Step two: Initial sorting is carried out to remove impurities, unripe beans, and defective ones.
Step three: A flotation tank is used to screen out underripe or defective beans. Mature, dense cherries will sink to the bottom, while unripe or flawed ones float to the surface. This step effectively improves the purity of the final flavor.
Step four: The sunken ripe cherries are evenly spread out on drying beds and undergo prolonged sun drying. Throughout this period, they are turned multiple times daily to ensure even drying, and covered at night to prevent moisture reabsorption. The goal is to reduce moisture content from around 70% down to 10–12%. This process typically lasts two to four weeks.
Step five: Once the pulp and seeds are fully dried, a hulling machine is used to remove the outer hard mucilage and parchment layers, yielding the final green coffee beans.

The product information is compiled as follows:

Product Name:Yirgacheffe Red Cherry Natural G1
Origin:Yirgacheffe Adorsi Washing Station
Elevation:1900–2000 meters
Processing Method:Natural
Grade:G1
Variety:Heirloom
Cupping Profile:Grape juice, jackfruit, fermented wine-like aroma, citrus, lemon

This championship natural lot is not only ideal for pour over lovers who enjoy fruity-floral profiles, but its rich fermentation notes and bright acidity can also offer an exceptionally flavorful experience to brewers and drinkers alike. If you're looking for a representative Ethiopian natural coffee, this Adorsi-produced Yirgacheffe is definitely worth exploring and trying.

The above content is compiled by CoffeeHunters, a coffee news website.