Introduction to Ethiopian Washed Hero Coffee Bean Characteristics & Yirgacheffe Pour-Over Brewing Techniques

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FrontStreet Coffee - Ethiopia Sidamo Hero Washed Coffee Introduction

Hambella is located in Ethiopia's largest coffee producing region, Guji, and is administratively part of the Oromia region. Hambella's western side faces the Yirgacheffe Kochore region across mountains, with an elevated plateau reaching 3,200 meters in altitude and about 30 kilometers wide separating the two regions. To the southeast, east, and north, it borders Guji's Shakiso, Uraga, and Kercha sub-regions, making it Ethiopia's highest-altitude coffee sub-region (Harrar is Ethiopia's highest-altitude main coffee producing region).

Today, FrontStreet Coffee wants to recommend to everyone this TOH championship coffee bean from Ethiopia, which has an absolutely powerful name—Ethiopia · Hero · Sorsa · Washed.

TOH, which stands for "Taste of Harvest," is a green bean competition held annually between twelve coffee-producing countries in Africa, initiated by the African Fine Coffees Association (AFCA). Its nature is similar to the COE (Cup of Excellence) competition in the Americas. The difference is that TOH competitions include not only national-level competitions but also regional-level and all-Africa level competitions.

The TOH competition process is roughly as follows: In the preliminary round, batches with cupping scores below 80 points are eliminated, gradually selecting the highest-quality green beans from each region to enter the national-level competition. Then, domestic and international judges together use standards based on the Specialty Coffee Association of America (SCAA) to conduct cupping and scoring, with the highest scorer being crowned the annual national champion.

Ethiopia · Hero · Sorsa · Washed

Origin: Guji, Hambella Wamena region, Dimtu city, Haro soresa estate

Variety: Heirloom, Ethiopian native varieties

Altitude: 2000-2150m

Variety: Heirloom

Processing method: Washed

Roast level: Light

Flavor notes: Red grapefruit/tropical fruits/cherry/apricot/high sweetness/juicy sensation

2016/17 Ethiopia National Taste of Harvest competition runner-up (first place in washed category)

2016/2017 harvest season Ethiopia coffee competition runner-up

Pour-over parameters: 15g coffee, V60 dripper, water temperature 91°C, coffee-to-water ratio 1:15, grind size BG 6S (Chinese standard 20-mesh sieve pass rate 58%).

Technique: Bloom with 30g water for 30 seconds, pour evenly with small water flow to 120g in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. When the water level drops and is about to expose the coffee bed, remove the dripper. Do not use the tail-end water. The extraction time from the start of blooming should be around 2 minutes.

Knowledge Extension:

In Ethiopia, most coffee grows in wild or semi-wild states, in fields, backyards, or under forests. What farmers harvest is actually a large mix of many different natural varieties, so Ethiopian coffee beans are usually labeled as "Heirloom."

In short: FrontStreet Coffee is a coffee research specialty shop, happy to share coffee knowledge with everyone. We share without reservation simply to help more friends fall in love with coffee. We also hold three discounted coffee activities every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price—this has been FrontStreet Coffee's mission for the past 6 years!

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