أدورسي محطة الغسيل أريتشا يرجاشيفيمقدمة حبوب البن:
Yirgacheffe Aricha
Region: Yirgacheffe Adorsi Washing Station
Elevation: 1900-2000m
Processing Method: Natural
Grade: G1
Variety: Heirloom Heirloom
The Adorsi Washing Station is owned by Testi Coffee, a coffee exporting company operated by the Yonis family, founded in 2009 by Faysel A. Yonis.
In terms of competition results, this champion batch scored 91 points. Last year’s Peony batch scored 88 points in the same competition, and this year Adorsi scored 3 points higher.
/T.O.H
The Taste of Harvest (TOH) Cupping Competition is an Ethiopian coffee competition organized by the African Fine Coffees Association (AFCA) among African producing countries, similar to the Cup of Excellence in Central and South America.
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Currently, there are seven member countries: Ethiopia, Kenya, Uganda, Tanzania, Malawi, Zambia, and the Republic of Congo. The competition is divided into regional and pan-African rounds, with pre-qualifying rounds eliminating batches scoring below 80 points. TOH selects the highest-quality green beans from each region, which are cupped and scored by both national and international judges based on SCAA standards. This batch won the championship this year with the highest score of 88.58 points.
Variety Introduction
The variety of these beans is a local Heirloom. Those who often drink Ethiopian coffee may have heard of the “Heirloom” variety. Most Ethiopian varieties are labeled with this name, mainly because Ethiopia has an extremely large number of varieties—it’s like a natural gene bank of Arabica. On one hand, the varieties are numerous and difficult to classify, and on the other hand, the Ethiopian government chooses not to disclose this information for protection reasons, so they are collectively referred to as “Heirloom.”
There are nearly 2,000 recorded coffee varieties in Ethiopia, including 1,927 native varieties and 128 introduced varieties. So just in terms of appearance, Ethiopian coffee varieties are like a “grand garden,” with all kinds—long, short, thin, fat...
Processing Method
These beans are processed using the natural method.
1. Harvest ripe coffee cherries
2. Preliminarily remove impurities and defective beans
3. Floatation sorting: Pour the coffee cherries into a water tank, where ripe and dense cherries will sink to the bottom, while unripe or defective ones will float to the surface.
4. Sun drying: Scoop out the ripe coffee cherries that sank to the bottom of the tank and spread them on the drying bed for sun drying, reducing the moisture content from 70% to about 10–12%. Turn them several times a day for even drying, and cover them at night to prevent moisture.
5. Husk removal: After about two to four weeks of drying, the outer layer of the coffee seeds has hardened. At this point, a hulling machine is used to remove the husk, completing the process.
