Ethiopian TOH Champion Coffee | introduction of Ethiopia aricha Adorsi processing plant |

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Yega Xuefei is a small town in Ethiopia, 1700-2100 meters above sea level. It is one of the highest coffee producing areas in the world and is synonymous with Ethiopian boutique coffee. Lake Turkana, Lake Abaya and Lake Chamo bring rich water vapor here. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits.

T.O.H (Taste of Harvest) is a harvest cup test contest initiated by the African boutique association (AFCA) in 12 coffee producing countries in Africa every year, which is similar to the C.O.E Excellence Cup competition.

The process of the T.O.H competition is as follows: in the preliminary stage, the batches of the cup test less than 80 points are eliminated, and the highest quality raw beans from each region are gradually selected to enter the national competition, and then the domestic and international judges use the standards of the American Fine Coffee Association (SCAA) to test and score the cup. the one with the highest score is the annual national champion.

The bean from the Adorsi processing plant scored the highest score of 91.38, beating many rivals to win the national championship of the T.O.H Ethiopia Sunshine Group in 2019.

The Adorsi processing plant is located in the Aricha producing area of Yegashafi, Ethiopia, at an altitude of 1950-2100 meters, red volcanic soil, with an average annual temperature of 23 degrees; the coffee variety is the ancient Ethiopian native species Heirloom, which is harvested by hand and carefully screened out raw beans of 17-18 mesh size; all of these-excellent microclimate, ancient varieties, and careful picking have established the excellent cup test performance of this bean.

As an important part of raw bean treatment, Adorsi plant chooses anaerobic fermentation treatment that can be accurately controlled in multi-dimensions-by injecting carbon dioxide into closed stainless steel fermentors, extruding oxygen, fermenting and decomposing in an oxygen-free environment, and effectively controlling the PH value, gas composition, humidity, temperature, and even the type and number of bacteria involved in the fermentation process. As a result, it retains more sweetness of the coffee fruit and develops a cleaner and more balanced flavor.

Anaerobic fermentation treatment does not add additional coffee fruit, but through multi-dimensional precise control to maximize the retention and development of the original flavor of coffee fruit, such as:

The application of ■ stainless steel container ensures a cleaner flavor.

The ■ sealed fermentation barrel makes the aroma less volatile, maximizing the flavor of the beans.

■ in a pressurized airtight container, coffee seeds will absorb more sugars and flavor substances in coffee pectin, showing better sweetness and richer flavor.

■ anaerobic fermentation belongs to lactic acid fermentation (conventional aerobic fermentation belongs to acetic acid fermentation). Beans fermented by lactic acid feel more round, with cheese and cream flavor, and will not develop a sense of dryness and sharp sour taste of acetic acid.

In ■ oxygen-free environment, the decomposition rate of coffee pectin slows down, the PH value decreases more slowly, and the fermentation time is prolonged, so there will be fuller alcohol thickness and wine aroma.

In terms of results, the score of this championship batch fell to 91 points, while last year's Peony scored 88 points, and this year's Adorsi is as much as 3 points higher.

The variety of this bean is native to the region. People who often drink Ethiopian coffee should have heard of the [native species of Heirloom]. Most Ethiopian varieties will be named after this name, in fact, because there are too many varieties in Ethiopia, it is like the natural gene bank of Arabica, on the one hand, there are many varieties, and it is difficult to identify and classify them. On the other hand, the Ethiopian government is reluctant to disclose the information of these varieties for the sake of protection, so it is collectively called [Heirloom native species].

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