Ethiopia Aricha Anaerobic Natural 2019 TOP Competition Natural Process Introduction Anaerobic Natural

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

Origin: Ethiopia

Altitude: 1950-2150m

Processing Station: Adorsi

Processing Method: Anaerobic Natural

This coffee is processed at the Adorsi processing station, which belongs to the Testi company and is located in the Aricha sub-region of the familiar Yirgacheffe town. The coffee is grown by more than 30 smallholder farmers from the Geisi community living around the Adorsi processing station. Most of these smallholder families have eight or more children, and coffee has been their primary economic source passed down through generations.

The Adorsi processing station has chosen anaerobic fermentation processing, which allows for multi-dimensional precise control—by injecting carbon dioxide into sealed stainless steel fermentation tanks to expel oxygen, fermentation and decomposition occur in an oxygen-free environment. Effective control is maintained over factors such as pH value, gas composition, humidity, temperature, and even the types and quantities of bacteria involved in fermentation, thereby preserving more sweetness in the coffee fruit and developing cleaner, more balanced flavors.

Anaerobic fermentation processing doesn't add anything extra to the coffee fruit; instead, through multi-dimensional precise 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 volatilizing easily, maximizing the preservation of the coffee's flavors.
• In pressurized sealed containers, coffee seeds absorb more sugars and flavor compounds from the coffee pulp, exhibiting better sweetness and richer flavors.
• Anaerobic fermentation belongs to lactic acid fermentation (conventional aerobic fermentation is acetic acid fermentation), resulting in beans with more rounded acidity, featuring cheese and cream notes, without developing astringency or the sharp acidity of acetic acid.
• In oxygen-free environments, the decomposition of coffee pulp slows down, and pH values decrease at a slower rate, extending fermentation time, thus 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 3 points higher.

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