Introduction:The Amederaro coffee beans, produced at the Amederaro processing station located at an altitude of 2200 meters in Ethiopia, were awarded both the National and African Regional Finals champions in the 2019/20 TOH (Taste of Harvest) competition. This coffee, processed using the anaerobic slow-drying method, starts with a selection of fully red cherries and undergoes fermentation in an anaerobic environment, delivering captivating flavors such as passion fruit, honey, champagne, and white grapes. This article delves into its origin background, processing technique, flavor profile, and the significance of the TOH competition, helping you better understand the unique charm and brewing essentials of this specialty coffee.
On the Ethiopian plateau at an altitude of about 2200 meters lies a coffee processing station called Amederaro. The Amederaro coffee beans produced here, thanks to their outstanding quality, won both the National and African Regional Finals championships in the 2019/20 TOH (Taste of Harvest) competition. These coffee beans are harvested as fully red cherries, carefully selected, and then processed using the anaerobic slow-drying method, resulting in a coffee with rich and layered flavor expressions.
Anaerobic Slow-Drying Processing Methodis the core highlight of this coffee. The fully red cherry coffee fruits are meticulously handpicked after harvest to ensure each one reaches optimal ripeness. These fruits are then placed in an anaerobic environment for slow fermentation, a process that helps accumulate and transform aromatic compounds, thereby producing a more complex and gentle flavor profile. After fermentation, the coffee beans remain in the mucilage layer and are dried at an extremely slow pace. The overall processing cycle is relatively long, which aids in stabilizing and deepening the flavors.
When this coffee is ground and brewed, what first hits you is a rich and sweet fruity aroma, released gently and delicately without any jarring intensity. Upon tasting, the prominentpassion fruitflavor leads as the upfront note, followed by the refined notes ofhoneyandchampagne, while the finish brings a refreshing sensation ofwhite grapesalong with a hint of barely perceptiblerose tea aroma. The overall mouthfeel is as juicy as fruit juice yet maintains excellent balance. The fermentation is well-executed, adding layers without overpowering the intrinsic fruity essence of the coffee.
Some coffee enthusiasts often have concerns about over-fermentation with anaerobic processing, but the Amederaro beans are handled exceptionally well—the fermentation is just right, enhancing complexity while maintaining drinking comfort. Compared to other anaerobically processed coffees, this one presents a more restrained and delicate flavor profile, making it suitable for brewers who enjoy fruit-forward yet not overly bold cups.
It’s worth mentioning that in another renowned Ethiopian coffee region—Yirgacheffe—there are also many coffee beans processed using anaerobic methods. For example, beans from a certain coffee farm cooperative, processed via anaerobic natural (sun-dried) methods, exhibit clear floral notes along with bright tones of mango and lemon, featuring gentle acidity and moderate sweetness, making them ideal for summer enjoyment. However, coffee from another region places more emphasis on layered fruitiness and a wine-like finish, showcasing the unique characteristics brought by different terroirs and processing techniques.
TOH stands for the 'African Taste of Harvest Coffee Competition', organized by the African Fine Coffee Association (AFCA). It is an important competition dedicated to improving the quality of coffee in the African region. Held annually, the competition is divided intoa National stageanda Regional Finals stage (AFRICAN REGIONAL), with judging criteria following the professional cupping standards of CQI and SCA, ensuring rigor and international consistency.
The term 'double champion' refers to the same coffee bean winning both theNational Championshipand theAfrican Regional Finals Championshipin the same year. Amederaro claimed the top spot in the 2019/20 Ethiopian National Championship and then stood out in the highly competitive African Regional Finals, becoming one of the few coffee beans in that season to win both honors—a testament to its exceptional quality and processing craftsmanship.
The above content is compiled by CoffeeHunters, a coffee news website.
