Introduction:Ethiopia's TOH (Taste of Harvest) is the premier competition for specialty coffee in Africa. The 2019 natural process winner, Aricha, and the 2020 washed process winner, Uraga, showcase the unique charm of the Yirgacheffe and Guji regions respectively. This article provides a comprehensive analysis of the flavor profiles and optimal brewing scenarios of these two champion coffees — from regional environments, processing methods, varietal characteristics to pour over parameters — helping coffee enthusiasts discover their preferred flavor profiles.
The TOH (East Africa Taste of Harvest) green coffee competition is regarded as the African version of the “Cup of Excellence,” focusing annually on high-quality coffees from 12 East African countries and serving as an important stage for discovering top-tier green beans. The 2019 natural winner Aricha and the 2020 washed winner Uraga come from the Kediyo area near Yirgacheffe and the Uraga sub-region of Guji, respectively. They interpret the diversity of Ethiopian coffee through distinctly different processing methods.
Aricha is grown in the village of Aricha Kebele in the Kediyo area, just about 8 kilometers from the center of Yirgacheffe town. The administrative unit Kebele here consists of approximately 500 households (equivalent to 3,500–4,000 people), roughly the size of a small community. The coffee in this area mostly comes from native forests at altitudes above 1,850 meters, with a high level of varietal diversity. A single lot may contain 20–30 different varieties, hence it is named after the producing area “Aricha” rather than a specific farm. Around 18.2 metric tons of specialty coffee are produced annually, graded and sold to global markets.
Uraga belongs to the Guji region — a rising star that has garnered significant attention since splitting from Sidamo. At an elevation of up to 2,300 meters, the processing station is surrounded by lush greenery, with mountain ranges and irrigation from the Boye River providing an ideal environment for coffee cultivation. Before Guji became an independent region, coffee from this area was often sold as Yirgacheffe; after its independence, it is labeled under village or cooperative names and has won the TOH washed category championship multiple times.
The processing method is the key difference in flavor between the two beans: Aricha is processed using the natural method by the Addis Factory. Ripe red cherries are carefully selected and placed on raised beds to undergo two weeks of sun exposure, turning from red to dark brown, after which the dried fruit pulp, mucilage, and parchment layers are removed. This method minimizes earthy off-flavors, enhances drying efficiency, and fully preserves fruity notes, delivering bright berry aromas and a sweet aftertaste.
Uraga, on the other hand, uses the washed process, handled by the Sela Gajaba washing station located 12 kilometers from the town center. The harvested coffee cherries are carefully sorted, then depulped by a pulper to remove the skin and flesh. The sticky beans undergo 18–36 hours of fermentation, followed by washing with flowing water to remove residual mucilage, and are finally dried to 12% moisture content before the parchment is removed. This process emphasizes clarity in acidity, resulting in cupping notes similar to Yirgacheffe’s floral and citrus tones, with a clean and refreshing mouthfeel.
In terms of variety, both beans use Ethiopian heirloom varieties — Ethiopia is home to around 10,000 to 15,000 wild or semi-wild varieties that have not been fully genetically identified, categorized into JARC research varieties and regional wild types. Due to mixed planting and harvesting, they often exhibit varied bean sizes.
Recommended pour over parameters (for V60 #01 filter): 15 grams of coffee, 1:15 coffee-to-water ratio, grind size 78% through a #20 sieve (medium-fine). After preheating the filter, pour 30 grams of water for a 30-second bloom; then pour in a circular motion until reaching 125 grams for the first pour, continuing to 225 grams when the water level is about to expose the coffee bed, with total extraction time around 2 minutes. These parameters balance flavor extraction and impurity control.
Aricha’s flavor profile is like a “fruit bomb”: the cup opens with gentle citrus, berries, and peach aromas, a smooth texture wrapped in lemon and grape acidity, followed by floral notes in the aftertaste, and a juicy sensation reminiscent of ripe grapes in the finish. Uraga is akin to a “honey yuzu tea” — the upfront citrus acidity is refreshing, mid-palate brings interwoven notes of yuzu and green tea, finishing with a honey sweetness. The overall expression is clean and bright. Those who prefer intense fruity flavors may opt for Aricha, while those who enjoy subtle tea-like notes will find Uraga more to their taste.
The above content is compiled by CoffeeHunters, a coffee news website.
