Introduction:The Amaredera Lo coffee beans from the Yirgacheffe region in Ethiopia’s Gedeo Zone are renowned for their Anaerobic Slow Dried (ASD) processing method. These beans have won double championships in the Ethiopia National Taste of Harvest (TOH) competition, with cupping scores as high as 90.7. This article delves into the high-altitude red soil characteristics of the producing region, the details of the ASD process, and the layered flavor profile, while also providing brewing recommendations for medium-light roasts to help you experience the unique combination of citrus, berries, and rose tea notes.
As the birthplace of coffee, Ethiopia boasts a rich diversity of native coffee varieties. Among them, the Yirgacheffe region has captured global attention for its distinctive floral and citrus profiles. Within this region, the Amaredera Lo washing station, operated by the Konga Cooperative, cultivates coffee cherries at an altitude of 2200 meters on red soil and employsAnaerobic Slow Dried (ASD)processing — involving 120 hours of sealed fermentation followed by five weeks of slow drying — to create premium coffee beans with intense flavors.
These beanswon double championships in both the 2019/2020 Ethiopia National Competition and the Africa TOH,achieving an impressive cupping score of 90.7. A certain coffee brand uses these beans, roasted to a medium-light level, highlighting layers of citrus, berries, cream, rose tea, and white grape, delivering a complex yet balanced flavor profile.
Located in the northeastern part of Africa, Ethiopia is predominantly characterized by its mountainous highlands, which account for about two-thirds of the country's land area. The East African Rift Valley runs through the nation, with an average altitude close to 3000 meters. The high elevation, favorable climate, and fertile soils provide natural advantages for coffee cultivation. The country has not only nurtured countless native varieties but also laid the foundation for global coffee culture.
Originally part of Sidamo, the Yirgacheffe region was designated as a separate zone due to its distinctive flavors. With altitudes ranging between 1700 and 2100 meters, it is one of the highest-altitude coffee-growing regions in the world. Coupled with fertile soils, abundant water resources, and a pleasant climate, the coffee produced here is known for its signaturecitrus and floralnotes. A certain coffee brand’s washed Yirgacheffe offering, featured as an entry-level selection, presents flavors of jasmine, mandarin, and tropical fruits, with bright acidity reminiscent of lemon and a soft, refreshing mouthfeel.
The East African Harvest Flavor Competition (TOH),initiated by the African Fine Coffee Association (AFCA),is a green coffee cupping competition jointly organized by 11 coffee-producing countries in Africa, similar in nature to the international Cup of Excellence (COE). The event consists of national competitions and a continental final, with judging based on CQI and SAC standards, where winners advance to the regional finals. The Amaredera Lo beans performed exceptionally well,winning both the Ethiopia National Championship in 2019/2020 and the Africa TOH,with a cupping score of 90.7.
The Amaredera Lo washing station is located within the Konga Cooperative in the Yirgacheffe region, situated just 5 kilometers south of the town of Yirgacheffe. The cooperative takes its name from the nearby Kongga River and Kongga village. The station processes coffee grown at an altitude of 2200 meters in iron-rich red soil. The combination of high elevation and fertile ground gives rise to high-quality, complex flavors.
The Anaerobic Slow Dried (ASD) processing method involves sealing freshly harvested coffee cherries — pulp and all — in airtight containers for120 hours of anaerobic fermentation,after which they are placed ondrying bedsfor a slow drying period of five weeks. This method demands significantly more time and effort, but it imparts richer aromas and more complex flavors to the beans, making it a common technique for high-end specialty coffee.
The Amaredera Lo beans used by a certain coffee brand are sourced from the Yirgacheffe region, processed at the Amaredera Lo station at an altitude of 2200 meters. The variety is a native one, processed using the Anaerobic Slow Dried (ASD) method. Its flavor profile includes citrus, berries, cream, lemon, rose tea, white grape, and a distinct fermentation character.
Brewing is recommended using a medium-light roast, V60 filter, a 1:15 coffee-to-water ratio, and a water temperature of 92°C. During brewing, slight fermentation aromas can be detected. The cup offers flavors of citrus, berries, rose tea, and white grape, with a bright, lemon-like acidity, a smooth mouthfeel, and a tea-like finish. This coffee is ideal for enthusiasts who enjoy complex, fruit-forward profiles.
The above content is compiled by CoffeeHunters, a coffee news website.
