Introduction:Specialty coffee enthusiasts often confuse auction lots with same-batch coffee beans. In reality, the two differ significantly in quality, rarity, and flavor profile. This article takes an Ethiopian COE26 same-batch Yirgacheffe Worka washed coffee as an example to delve into the auction mechanism, the definition of same-batch, and shares the full hands-on testing process from roast curve to pour over parameters, helping you understand why, even with the same origin and processing method, it's hard to replicate the unique matcha-like aroma of auction lots.
In the specialty coffee community, auction lots and same-batch coffee beans are often mistakenly thought to be the same thing, but in fact they have fundamental differences in quality thresholds, production scarcity, and flavor potential. This time, through the actual cupping of an Ethiopian COE26 same-batch Yirgacheffe Worka washed coffee, we will guide you step by step from the competition process, regional background, to roasting and extraction parameters, to clarify the differences between the two.
The story begins with a coffee tasting event for enthusiasts. At that time, we tried a coffee bean ranked 26th in this Ethiopia COE auction, and its unique matcha-like aroma was impressive. However, the auction lot green beans were hard to obtain after the auction ended in June, so we opted to test a same-batch Yirgacheffe Worka washed coffee instead, hoping to recreate similar flavor characteristics.
So-called auction lot coffee beans refer to the top-tier green beans that stand out in the COE (Cup of Excellence) competition. These beans must go through a rigorous three-stage evaluation: the pre-selection stage (cupping score must reach 85 or above), the national selection stage (two rounds of screening, with 90 beans retained in the end), and the international selection stage (including preliminary round, second selection, and top ten grading). Throughout the process, judges can only cup by number, knowing absolutely nothing about the origin, farm, or other information to ensure fairness. The winning beans must all be obtained through auction, such as the No. 22 Arsi region Typica natural processed beans we purchased in 2020.
As for same-batch coffee beans, although they come from the same origin, use the same variety and processing method, and are harvested in the same season, they do not guarantee replicating the outstanding performance of auction lots. After all, differences in altitude, microclimates, and soil conditions within the same region can all affect the final flavor. Simply put, same-batch is like different residents in the same apartment building — similar in appearance but possibly very different in personality.
The Yirgacheffe Worka washed coffee tested this time comes from the remote Worka Cooperative in the Kediyo region of southern Ethiopia. The region sits at an altitude of 1500–2100 meters, making it one of the highest-altitude coffee-producing areas in the world, known for producing bright acidity and floral-fruity aromas. This coffee uses native Ethiopian varieties and is refined via the washed process: first removing the pulp and flesh, then fermenting and washing to remove the mucilage, and finally removing the parchment at about 12% moisture content. The entire process emphasizes cleanliness and delicate flavors.
In terms of roasting strategy, due to the higher moisture content characteristic of new-season beans, we extended the drying phase to ensure even heating of both the bean surface and core. A light roast degree was adopted to highlight sweetness, acidity, and floral-fruity notes. Specific parameters are: charge temperature 155°C, flame power 110, air damper 3; turnaround point at 1 minute 28 seconds, flame power maintained when temperature reaches 100.2°C; at 3 minutes, air damper adjusted to 4, at 4 minutes flame power increased to 140. The bean surface turns yellow at 8 minutes, grassy notes disappear, entering the drying phase; first crack begins at 9 minutes 07 seconds, continuing to develop for 1 minute, and the beans were dropped at 192°C.
Cupping results show that the dry aroma has a distinct lemon note, while the wet aroma gives off white floral scents. The flavor profile includes lemon, jasmine, berries, cream, green tea, and honey, with an overall impression that is fresh and vibrant. However, during our V60 pour over test (its spiral ridges help extend water-coffee contact time and enhance layering), the parameters were set as follows: water temperature 90°C, coffee dose 15g, brew ratio 1:15, grind size medium-fine (78% extraction through a #20 sieve). Brewed in stages: first 30g bloom for 30 seconds; at 1 minute, poured to 125g; at 1 minute 40 seconds, poured to 225g, total brew time approximately 1 minute 59 seconds. The final flavor profile delivers lemon acidity and jasmine aroma on the palate, with berry acidity and juiciness emerging as it cools, and a honey-green tea finish.
Overall comparison reveals that although this COE26 same-batch coffee shares a similar origin and processing method, it still shows a clear gap compared to the auction lot in the key characteristic of matcha-like aroma. Its flavor is closer to typical Yirgacheffe characteristics, featuring bright acidity and floral-fruit expression, yet lacking the distinctive impression that lingers after a single sip. This also confirms the essential difference in actual tasting experience between auction lots and same-batch coffee beans.
The above content is compiled by CoffeeHunters, a coffee news website.
