Introduction:The 2012 Cup of the Year (COTY) competition, organized by the Roasters Guild of the Specialty Coffee Association of America, attracted 250 entries of green coffee beans from 26 countries. Ten standout coffees emerged, showcasing the highest standards of the year. Evaluated blindly across six dimensions—dry fragrance, wet aroma, taste, flavor, aftertaste, and body—the competition highlighted Ethiopian and Colombian Geisha beans as highlights. Below, we take an in-depth look at this top ten list, analyzing the characteristics of each origin and variety, and offering expert advice for finding high-quality pour over coffee beans.
The 2012 global specialty coffee green bean competition (Coffees of the Year, abbreviated as COTY), organized by the Roasters Guild under the Specialty Coffee Association of America (SCAA), attracted a total of 250 green coffee entries from 26 countries around the world. After rigorous blind evaluations by a professional panel of judges based on six sensory dimensions—dry fragrance, wet aroma, taste, flavor, aftertaste, and body—the competition selected ten green coffee beans that represented the pinnacle of specialty coffee for that year, ranking them according to overall performance.
The judging mechanism of this competition was based on blind tasting, with each judge scoring the coffees according to their overall performance, with a focus on the purity, complexity, and lingering quality of the flavors. Among the many entries, the Geisha varieties from Ethiopia and Colombia particularly stood out, securing high rankings and demonstrating unique aromatic and flavor profiles.
Ranking first was the Oromia Cooperative, a group of farms from the Oromia Region of Ethiopia. This coffee comes from the Oromia Region, which encompasses several well-known coffee-growing zones. Processed using the washed method, the variety is categorized as Heirloom Varietal, referring to Ethiopia’s unique, ancient cultivars that typically do not yet have formal international classifications. With a score of 88.41, it exhibited rich and layered native flavors, making it a must-try for coffee enthusiasts interested in exploring terroir-driven profiles.
Coming in second was the Geisha (Geisha/35000) from the Cerro Azul farm in the Trujillo region of Colombia, produced by Cafe Granja La Esperanza. Also processed via the washed method, this coffee scored 88.25, closely following the leader. It showcased the typical delicate floral and citrus notes of the Geisha variety, with bright acidity and a long aftertaste—making it an ideal choice for pour over coffee lovers.
In third place was the Geisha (Geisha/22000) from the Las Margaritas farm in the Caicedonia region of Colombia, produced by Rigoberto Herrera Correa, with a score of 87.84. This bean also possessed the elegant aromatics characteristic of the Geisha variety, with clear and layered flavors. It is suitable for medium to high extraction temperatures, which can fully highlight its fruity acidity and floral nuances.
Fourth place went to a coffee from the Gedeo region of Ethiopia, produced by the YCFCU organization, neighboring the renowned Yirgacheffe area. This washed Arabica variety scored 87.28. Although the specific variety name was not indicated, it was expected to exhibit the region’s typical citrus and floral tones, suitable for those who enjoy bright acidity and complex flavors.
Fifth place was claimed by the Pacas variety from the Cielito Lindo farm in the Santa Barbara region of Honduras, produced by Extreberto Caceres, scoring 87. Pacas is a mutation of the Bourbon family, known for its soft mouthfeel and moderate acidity, making it a good fit for coffee lovers who prefer mellow flavors.
Sixth place was taken by the Typica variety from the The Rising Sun farm in the Ka‘u region of Hawaii, USA, produced by Will and Grace Tabios, using the semi-washed method, with a score of 86.94. This coffee demonstrated the gentle acidity and nutty profile typical of Typica, suitable for extraction at low to medium temperatures, resulting in a stable and balanced cup.
Seventh place also came from Colombia, with the Geisha from the Finca Experimental Banexport – Granja La Esperanza farm in the Valle Del Cauca region, produced by Rigoberto Herrera, scoring 86.75. The Geisha variety once again showcased its distinctive aromatic expression, making it a worthy try for coffee fans who enjoy floral and fruity profiles.
Eighth place was awarded to the Caturra variety from the Finca Buenavista farm in the San Agustin, Huila region of Colombia, produced by Rafael Lozano, scoring 86.59. Caturra is a common mutation within the Arabica family, known for its good balance of sweetness and acidity, along with moderate body, and is suitable for various brewing methods.
Ninth and tenth places were both from the Ka‘u region of Hawaii, USA. They were the Typica / Caturra blend from the Rusty’s Hawaiian farm (score: 86.47), and the same blend from the Ali‘i Hawaiian Hula Hands Coffee farm (score: 86.41). Both were produced by Lorie Obra and Francis and Trinidad Marques, using the washed method. These beans showcased the unique terroir expression of Hawaii, with soft acidity and notes of caramel and stone fruits, suitable for those who enjoy warm, mellow flavors.
Overall, the top ten list was dominated by highlights from the Geisha varieties of Ethiopia and Colombia. Originally from Ethiopia, Geisha has been transplanted to Colombia and other regions, gaining widespread acclaim for its delicate floral, citrus, and tea-like flavors. Additionally, multiple washed beans from Ethiopia demonstrated the rich layers and unique personalities of native varieties, especially the Heirloom Varietal from the Oromia region—an excellent choice for those seeking special flavors and the innate charm of coffee.
For coffee enthusiasts, this list is not only a symbol of quality but also an excellent reference for exploring flavors from different origins and varieties. If you prefer bright acidity and floral-fruity notes, start with Colombian Geisha; if you favor complex and layered native profiles, Ethiopian washed beans are must-try specialty selections.
The above content is compiled by CoffeeHunters, a coffee news website.
