Introduction:In the 2020 Taste of Harvest (TOH) African coffee competition, a naturally processed coffee from the Konga region of Yirgacheffe, Ethiopia, scored an impressive 90.70 and took home the top prize. This exceptional lot, grown by the local heirloom variety at the Amaderaro washing station, was processed using anaerobic slow-dried natural method, showcasing complex tropical fruit and candied notes. This article delves into the origin background, processing technique, and flavor profile of this champion coffee, while exploring how Yirgacheffe has become a benchmark specialty coffee region.
At the 2020 TOH (Taste Of Harvest) competition, organized by the African Fine Coffee Association (AFCA), a naturally processed coffee bean from the Amaderaro washing station in the Konga region of Yirgacheffe, Ethiopia, achievedan exceptionally high score of 90.70and claimed both the Natural category championship and the overall competition title. This coffee is cultivated from local heirloom varieties at an altitude of approximately2,200 metersin a mountainous environment and employs the Anaerobic-Natural Slow-Dried (NATURAL-ASD) process, resulting in a complex flavor profile featuring rose floral notes, refreshing tropical fruit, and candied sweetness.
The processing of this champion coffee lot was meticulously executed: harvested coffee cherries were first rigorously sorted, then placed in a low-oxygen environment for slow drying. This anaerobic fermentation phase effectively controlled the breakdown rate of the mucilage, achieving a precise balance between sweetness and fruity aromas. The final dried green beans not only retained distinct citrus and blackberry tones but also exhibited a lingering aftertaste reminiscent of sweet wine and preserved fruit, delivering a rounded mouthfeel with a long-lasting finish.
The TOH competition is organized by the African Fine Coffee Association, which was established in 2000 with a mission to promote quality improvement and international market integration among African coffee-growing regions. The association currently includes11 member countries, such as Ethiopia, Kenya, and Rwanda—key origins of specialty coffee. The competition is divided into national and regional finals stages, with judges adhering to professional cupping standards set by CQI and SCA to ensure scoring fairness and international recognition.
The origin of the champion coffee, the Konga region of Yirgacheffe, is a well-known micro-region in southern Ethiopia. Its high-altitude environment and unique microclimate nurture coffee beans with bright acidity and floral-fruit notes. Local farmers mostly adopt traditional shaded farming practices combined with hand-picking to ensure consistent fruit ripeness. The Amaderaro washing station, as a key processing hub in the region, focuses on developing experimental processing methods—the anaerobic natural technique behind this winning lot being a testament to its technical prowess.
In terms of flavor, this natural-processed coffee offers a layered sensory experience: upon first sip, bright lemony acidity emerges, transitioning into notes of blueberry and passion fruit, while the finish delivers a honey-like, lingering sweetness. Professional cuppers specifically noted that its“explosive tropical fruit character” and “candied sweetness”were the key factors that won over the judges. For pour over enthusiasts who enjoy exploring complex flavor profiles, it’s recommended to use a medium-light roast and brew with water at 92–94°C to highlight its fruity attributes.
Yirgacheffe is hailed as the “holy land of coffee flavors,” not only due to its exceptional natural conditions but also because of the local growers’ dedication to traditional varieties and processing techniques. In recent years, with growing international interest in specialty processing methods, many Yirgacheffe washing stations have begun adopting innovative techniques such as anaerobic fermentation and honey processing. This champion coffee is a prime example of this trend. For coffee lovers, tasting such high-quality natural lots not only reveals the intrinsic charm of Ethiopian coffee but also showcases how modern processing techniques can breathe new life into traditional varieties.
The above content is compiled by CoffeeHunters, a coffee news website.
