How does Ethiopia's best coffee taste? how did the top coffee bean TOH NO.1 come from?

NO.1 inflorescences washed with 2020TOH

Country of cultivation: Ethiopia

Producing area; Guji Urga.

Planting altitude: 2170 m

Treatment: washing

Coffee varieties: original species

It is recommended that the gram weight of hand-brewed coffee recommended by SCA should be 15g coffee powder 90 degrees to 91 degrees hot water 225ml and the ratio of water to powder at 1:15.

THO raw bean competition is the most important raw bean competition in coffee-growing countries every year, which is called "East Africa Harvest season Flavor Competition".

It is initiated by the African Fine Coffee Association (AFCA) and held by 12 coffee producing countries in Africa. It is similar to the COE raw bean cup test competition led by Brazil.

The TOH champion wash has flavors of citrus, grapefruit and green tea. The main tone is actually a bit similar to the flavor tonality of fruit and tea.

The Wulaga producing area is located in part of the guru producing area, while to the southeast of the Wulaga producing area is the Shaquiso producing area, and to the west is the Godibe producing area of Yegashefi.

So the Uraga producing area is geographically very close to Yega Xuefei.

The geology of the area belongs to the nutrient-rich black soil (Vertisol), the surrounding trees are shady, and several mountains create a perfect environment for high-quality coffee, and the beans in this area are very rich in fruit aroma and very sour.

When tested in the cup, this coffee bean has a delightful citrus flavor, with complex flavors of berries, grapefruit and green tea.

Cold with slight aromas of jasmine, lemon and green tea.

The T.O.H competition process is as follows: in the preliminary stage, the batches less than 80 points will be eliminated first, and the highest quality raw beans from each region will be gradually selected to enter the national competition.

Then the national 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.

This Wulaga washable champion bean comes from the Sela Gajaba washing treatment station in the Wulaga producing area, and is one of the best washing treatment stations in the Wulaga producing area. Because the treatment process of this treatment station is almost completed indoors, the defect rate of coffee has been greatly reduced. The picked coffee fruit will immediately go through two processes to select the all-red and flawless coffee fruit, and then take the step of removing the skin and flesh.

Coffee beans with residual pectin are put into water and fermented for about 18-36 hours. Compared with American water washing, Ethiopian water washing is mostly put into water and submerged coffee beans, which is called "wet fermentation".

After fermentation, the raw coffee beans with parchment are washed in a mobile tank, the pectin layer is removed, and the coffee beans are dried or dried with the help of a dryer to reduce the moisture content to about 12%. Finally, remove the parchment of raw coffee beans.