Champion Coffee Bean | introduction to the flavor and taste of Ethiopia Aricha anaerobic solarization treatment

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Aricha is an Ethiopian region famous for its fruity flavors and has a very pleasant sense of juice as a whole. Ados uses the red anaerobic sun treatment in recent years, adding more abundant lovely tropical fruit notes, such as guava, jackfruit, fresh carambola, it is like a cup of summer fruit smoothie. The acidity falls on the bright purple grape flavour, and in the aftertaste, it even has a brandy-like high-end wine feeling, which is a very complex and multi-layered cup.

Producing area: Esseyega snow caffeine / Ethiopia Yigacheffe

Manor: Ados Coffee Factory

Variety: Ethiopian original species / Heirloom

Altitude: 1950-2100m

Grade: G1

Treatment: anaerobic solarization

T.O.P (Taste of Harves), initiated by the African Fine Coffee Association (AFCA), conducts a harvest season cup test contest in 12 coffee producing countries in Africa every year, which is similar to the C.O.E Cup of Excellence Competition. The T.O.P competition process is roughly as follows: in the preliminary stage, the batches with a knockout cup score of less than 80 points are first selected, from which the highest quality raw beans in the region are gradually selected to enter the national competition, and then the domestic and international judges use the SCAA-based standard to score the cup, and the one with the highest score is the annual champion.

The Ardos processing plant is owned by Testi Coffee and is a coffee export company run by the Yonis family. Founded in 2009 by Faysel A. Yonis, he was also the first person in the family to be seriously involved in the coffee industry. Testi Coffee currently has four washing plants in the four producing areas of Ghuket, Yega Sheffield, Sidamo and Lim.

Anaerobic solarization

In recent years, the popular method of anaerobic sun treatment is to do anaerobic fermentation of the whole ripe fresh fruit of coffee first, and then do the sun treatment. There are fermentation links in the treatment process of raw coffee beans. Fermentation is a natural change. There are both sugar and water in the fresh coffee fruit, that is, the two basic elements needed for fermentation, which decompose organic matter and change the flavor of coffee under aerobic or anaerobic conditions.

Basically, the anaerobic process makes coffee fermentation more uniform and easier to control, while the aerobic process is more complex. It is more difficult to monitor the decomposition of pectin sugar in an anaerobic environment, and the ph value decreases more slowly, thus prolonging the fermentation time, thus developing a better sweetness and a more balanced flavor. The control temperature of anaerobic fermentation must be lower than 10-15 ℃. Coffee beans should be fermented without oxygen for 3 days in a closed and clean stainless steel container. After that, put the bed to dry in the sun.

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