Introduction:An in-depth exploration of the 2020 TOH (Taste of Harvest) washed coffee category winner from Ethiopia’s Guji Uraga region – a premium single-origin coffee bean. From the geographical characteristics of the growing region, the meticulous washed processing at Sela Gajaba washing station, to the expertly designed roast profile and pour over parameters, this guide will help you master the brewing techniques for this coffee that boasts notes of jasmine, grapefruit, and green tea.
For many specialty coffee enthusiasts, the TOH washed category winner is not unfamiliar, but the meaning behind “TOH” may still be somewhat confusing. TOH is short for “East Africa Taste of Harvest Competition,” organized by the African Fine Coffees Association (AFCA). The competition spans 12 major coffee-growing regions across Africa, focusing on green bean cupping – making it a counterpart to the renowned Brazilian Cup of Excellence (COE). In 2020, this washed coffee bean from Ethiopia’s Guji Uraga region won the washed category championship with an impressive score of 89.8.
This champion coffee originates from Ethiopia’s renowned Guji region, specifically its sub-region Uraga. Originally part of Sidamo, Uraga was reclassified under Guji due to its distinctive flavor profile, which closely resembles that of Yirgacheffe. Situated at high altitudes, reaching up to 2300 meters, Uraga shares a similar elevation to Yirgacheffe’s 2200-meter highlands. Coupled with the nutrient-rich black soil (Vertisol), this environment contributes to the region’s pronounced fruity aromatic characteristics.
The post-harvest processing of these high-quality washed beans is handled by the Sela Gajaba washing station, located about 12 kilometers from the town of Uraga. This facility is known locally for its relatively high standards in technology and hygiene, with most processes conducted indoors to effectively minimize external contamination risks. During processing, farmers first conduct two rounds of strict screening on freshly harvested coffee cherries, keeping only fully ripe, blemish-free red cherries. The pulp is then removed, and the mucilage-covered beans are placed in water for fermentation, with the fermentation time controlled between 18 to 36 hours, adjusted slightly based on weather and temperature.
Once fermentation is complete, the parchment-covered beans are transferred to a flowing water channel to thoroughly remove any residual mucilage. The washed beans are then either sun-dried or dried using mechanical dryers, with moisture content stabilized around 12%. Finally, the parchment layer is removed, resulting in the familiar green bean state. Through this rigorous washed processing method, the typical Ethiopian coffee traits of floral notes, citrus tones, and tea-like body are preserved, while the overall flavor clarity and complexity are significantly enhanced.
For this washed champion bean, the roasting team set their curve objective as “highlighting clean mouthfeel and bright fruity aromas.” Considering its heirloom variety characteristics and the bright acidity brought by washed processing, the roaster paid special attention to stability during the drying phase and timing control during first crack development. The actual roasting was carried out using a Yangjia 800N machine, with a charge temperature of 180°C, initial flame power at 130, and air damper opening at 3.
At the turnaround point of 1 minute 36 seconds, when the roaster temperature dropped to 140°C, the air damper was adjusted to 4, with flame power remaining unchanged. When the roaster temperature reached 151°C and the beans turned yellow with all grassy notes dissipated, the drying phase began. At this stage, the flame power was reduced to 110 to ensure even moisture release. Around 8 minutes 37 seconds, distinct tiger-striping and dark spots appeared on the bean surface, and the coffee aroma gradually replaced the bread-like smell. Close attention was needed as first crack approached. By 9 minutes 39 seconds, first crack officially began. The air damper was then opened to 5, and the coffee was allowed to develop for about one more minute after first crack. Roasting was completed at 193.2°C when the beans were dropped from the roaster.
Regarding brewing recommendations, cupping results show that this coffee exhibits a complex flavor profile including jasmine, lemon, berries, grapefruit, honey, and green tea. To fully highlight its elegant floral and citrus-forward character, it is recommended to use a slightly coarser grind size, aiming for approximately 70% extraction through a standard #20 sieve. A 1:16 coffee-to-water ratio is advised to enhance aroma expression. For water temperature, 91°C is suggested – an ideal setting for Ethiopian beans that effectively brings out citrus and tea-like flavors.
For practical brewing, a classic three-pour pour over method can be used: First, preheat the filter cone and server. Place 15 grams of coffee grounds into the filter and gently tamp them down. The first pour involves adding 30 grams of hot water for blooming, recommended for 30 seconds – longer times may lead to astringency. The second pour uses a center-out circular motion to add 120 grams of water, taking about 1 minute in total. When the water level is nearly drained, proceed to the final pour, again using a concentric circle method to add 90 grams of water. Remove the filter once all the water has dripped through, with a total brew time of approximately 2 minutes and 5 seconds.
After brewing, this champion coffee presents refreshing jasmine and citrus aromas. The sip reveals a distinct citrus juice-like brightness, transitioning mid-to-late into a sweet and mellow honey-grapefruit-tea profile, with an aftertaste that lingers like the soft finish of oolong tea. Overall, it offers a balanced and layered experience, making it highly suitable for coffee lovers who enjoy a combination of fruity and tea-like characteristics.
The above content is compiled by CoffeeHunters, a coffee news website.
