Ethiopia Aricha Anaerobic Natural 2019 TOP Competition Natural Group Introduction

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FrontStreet Coffee Ethiopia Aricha Anaerobic Natural 2019 TOP Competition Natural Group Introduction

Origin: Ethiopia

Altitude: 1950-2150 meters

Processing Station: Adorsi

Processing Method: Anaerobic Natural

This coffee is processed at the Adorsi processing station, which belongs to Testi Company. It's located in the Aricha small region within the very familiar Yirgacheffe town. The coffee is grown by over 30 small-scale farmers from the Geisi community living around the Adorsi processing station. Most of these small farmer families have 8 or more children, and coffee is their main economic source passed down through generations.

Adorsi processing station chose anaerobic fermentation processing, which allows for precise multi-dimensional control—by injecting carbon dioxide into sealed stainless steel fermentation tanks to expel oxygen, fermentation and decomposition occur in an oxygen-free environment. This method effectively controls factors such as pH levels, gas composition, humidity, temperature, and even the types and quantities of bacteria involved in fermentation, thereby preserving more of the coffee fruit's sweetness and developing cleaner, more balanced flavors.

Anaerobic fermentation processing doesn't add anything extra to the coffee fruit. Instead, through precise multi-dimensional control, it maximizes the preservation and development of the coffee fruit's original flavors, for example:

The application of stainless steel containers ensures cleaner flavors.

Sealed fermentation barrels prevent aromatic compounds from easily volatilizing, maximizing the preservation of the bean's flavors.

In pressurized sealed containers, coffee seeds absorb more sugars and flavor compounds from the coffee mucilage, exhibiting better sweetness and richer flavors.

Anaerobic fermentation is lactic acid fermentation (conventional aerobic fermentation is acetic acid fermentation). Beans produced through lactic acid fermentation have rounder acidity with cheese and cream notes, without developing dryness or the sharp acidity of acetic acid.

In an oxygen-free environment, the decomposition of coffee mucilage slows down, and pH levels decrease more gradually, extending fermentation time, resulting in fuller body and wine-like aromas.

In terms of competition results, this championship batch scored 91 points. Last year's Peony scored 88 points in the same competition, making this year's Adorsi batch 3 points higher.

Important Notice :

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