Introduction:This article provides an in-depth analysis of the 2020 TOH (Taste of Harvest) washed coffee category champion — a premium washed coffee bean from the Uraga region of Ethiopia. It covers the geographical and historical background of the producing area, the processing method and cupping flavor profile of the champion beans, and includes a horizontal comparison with the well-known Gedeb G1 Kochere cooperative, helping coffee enthusiasts understand this uniquely flavored, championship-level washed coffee and offering practical pour-over brewing references.
As a global coffee genetic treasure trove, Ethiopia is home to numerous small regions with distinctive yet lesser-known flavor profiles, among which Uraga has emerged as a rising star in recent years. This sub-region located within the Guji zone gained rapid attention in the global specialty coffee market for its bright citrus and green tea notes, thanks to its winning batch in the 2020 TOH washed category.
Geographically, Uraga lies to the west of the Gedeb region in Yirgacheffe and to the southeast of the Shakiso region, quite close to the renowned Yirgacheffe area. In the past, due to ECX (Ethiopian Commodity Exchange) policy restrictions, many small-region coffees were often classified and exported as Yirgacheffe, and Uraga was no exception. It wasn’t until 2017, when ECX issued Announcement No. 1051 allowing high-quality specialty coffees with traceability to be traded directly under their origin names, that Uraga truly stepped onto the international stage.
TOH stands for "East Africa Taste of Harvest Competition," a green coffee quality competition hosted by the African Fine Coffees Association (AFCA), and is as prestigious as the internationally renowned COE (Cup of Excellence). The competition is divided into regional preliminaries and a national final, accepting only specialty lots with cupping scores above 80. The final winners in each category are determined through joint scoring by domestic and international professional judges according to SCAA standards.
In 2020, Sela Gajaba washing station in the Uraga region won the TOH washed categorywith a score of 89.8,becoming the standout champion of that year. This washing station is located about 12 kilometers from the town of Uraga and is one of the local facilities with high technical and hygiene standards. Its washed process is mainly carried out indoors, significantly reducing contamination risks and ensuring the purity of the coffee’s flavor.
When cupping this champion coffee, judges unanimously noted its clearcitrus, pomelo, and berryacidity, accompanied by delicategreen teaand subtle white floral notes. As it cools, softerlemon acidityandjasmine florallayers emerge, making the overall style fresh and bright — ideal for pour-over enthusiasts who enjoy fruity-tea profiles.
To better understand the differences between Uraga and Yirgacheffe, we specifically selected a washed lot from the Gedeb G1 Kochere cooperative, also processed using the washed method, for a side-by-side cupping comparison. Both were brewed using similar parameters (medium-fine grind, 92°C water temperature, 1:16 coffee-to-water ratio, and a pour-over time of about 2 minutes 40 seconds). The results showed that the Kochere coffee exhibited distinctyellow peach, citrus, and black teaflavors, while the Uraga champion bean displayed more prominentpomelo, green tea,andlemonnotes. Though both fall within the fruity-tea spectrum, Uraga’s acidity is sharper, and its tea-like character leans toward a fresh green tea rather than a rich black tea.
For pour-over enthusiasts looking to try this champion coffee, it is recommended to use a V60 or Kono filter, with a medium-fine grind (similar to fine sugar), water temperature controlled between90–92°C,employingpulse pouring,starting with a small amount of hot water for a 30-second bloom, followed by 2–3 pours of the remaining water. The total brew time is advised to be around2 minutes 30 seconds to 3 minutes,which will fully highlight its intricate fruit acidity and tea-like layered profiles.
The above content is compiled by CoffeeHunters, a coffee news website.
