Introduction:The 2020 Ethiopia TOH Washed Category Champion hails from Uraga in the Guji region, standing out with an impressive score of 89.8. This G1-grade washed coffee grown at an altitude of 2300 meters boasts captivating layers of jasmine, citrus, honey, and oolong tea. This article delves into the background of the TOH competition, the terroir of the Uraga region, the processing techniques at the Sela Gajaba station, and provides detailed cupping and V60 pour over parameters to help you master the brewing secrets of this top-tier coffee.

TOH (Taste of Harvest) is a specialty green coffee competition organized by the African Fine Coffees Association (AFCA), accepting only coffees harvested in the current season. The event is comparable in prestige to the COE in the Americas or the BOP in Panama, but is unique in that it is divided into three levels: regional, national, and pan-African. The 2020 washed category champion coffee comes from Uraga in Ethiopia’s Guji region, with acupping score of 89.8that secured its top position.

This champion coffee is grown at an altitude of approximately2300 metersand is of a local landrace variety. It is classified as premium G1 grade and processed using the washed method. Its flavor profile is clear and refined, featuring notes ofjasmine, citrus, honey, pomelo, and oolong tea,demonstrating exceptional cleanliness and finesse.

Guji was originally part of the Sidamo region but was later designated as a separate zone due to its distinctive flavor characteristics. The area features fertile black soil and high-altitude conditions, making it particularly well-suited for cultivating high-quality Arabica. This champion bean comes from the Uraga sub-region within Guji, at an elevation close to that of the Yirgacheffe area, contributing to its bright acidity and rich fruitiness.

This washed champion coffee was processed at the Sela Gajaba washing station, located about 12 kilometers from the town of Uraga. The station is known for its strict quality control and hygienic practices, with nearly all processing steps taking place indoors to effectively reduce contamination risks. The washed processing method highlights the pure flavors of the coffee, especially well-suited to expressing floral and citrus notes.

The washed processing steps include: selecting only perfectly red, defect-free coffee cherries; removing the skin and pulp; fermenting the beans with mucilage for 18 to 36 hours; then washing off the mucilage with clean water, followed by sun drying or mechanical drying until the moisture content drops to 12%, and finally removing the parchment. This process results in a coffee with clean, bright qualities while preserving delicate floral and tea-like nuances.

Ethiopia’s coffee grading system is primarily based on defect count and cupping flavor evaluation. In washed processing, G1 and G2 are typically considered specialty grades, and this champion bean belongs to the highest G1 grade. Processed beans are graded according to physical characteristics (such as defect rate, size, and color) and cupping scores, where Q1 and Q2 are specialty export grades—this bean is a standout among them.

In terms of roasting, to highlight the clean taste and fruity-floral profile of this washed coffee, the roaster adopted a medium-light roast strategy. Using a Yangjia 800N roaster, the charge temperature was 180°C. Through strictly controlled drying and first crack phases, the coffee was dropped at193.2°C, preserving delicate notes of white flowers, citrus, and honey, along with a hint of oolong tea in the aftertaste.

During cupping, this coffee displayed pronounced floral and citrus aromas. On the palate, it revealed layers of lemon, berries, pomelo, and honey, with a tea-like, mellow oolong finish. For brewing, it is recommended to use a V60 filter cone with a medium-fine grind (approximately 78% through a 20-mesh sieve), and water temperature set at91°C, with a 1:15 coffee-to-water ratio, to fully express its floral, fruity, and tea-like characteristics.

Specific pour over recommendations are as follows: Use a V60 #01 filter cone, 15 grams of coffee, and perform a 30-second bloom with 30 grams of water; then pour in a slow circular motion to reach 125 grams for the first pour, wait for the water level to drop slightly, and continue pouring to 225 grams. The total extraction time is approximately2 minutes and 02 seconds. These parameters effectively balance the flavors of jasmine, pomelo, honey, and green tea.

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