What Brand of Coffee Beans is Good-Yirgacheffe T.O.H Championship Processing Station Series Geraldo Limited Microbatch

FrontStreet Coffee - Yirgacheffe T.O.H Champion Processing Station Series: Gerardo Limited Microbatch

Taste of Harvest (T.O.H) is initiated by the African Fine Coffee Association (AFCA) and is an annual harvest season cupping competition held across 12 coffee-producing countries in Africa. Similar in nature to the Cup of Excellence (C.O.E) competition, the T.O.H competition process follows these steps: 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 competition. Then, domestic and international judges together conduct cupping and scoring based on standards from the Specialty Coffee Association of America (SCAA), with the highest scorer being crowned the annual national champion.

The Adorsi processing station is owned by Testi Coffee, a coffee export company operated by the Yonis family. Testi Coffee was founded in 2009 by Faysel A. Yonis, who was the first in his family to seriously commit to the coffee industry. He also hired his nephew Adham, who grew up and studied in the United States, providing significant assistance in company expansion and marketing. Testi Coffee currently operates four washing stations across four production regions: Guji, Yirgacheffe, Sidamo, and Limu.

What is Anaerobic Natural Processing?

The recently popular anaerobic natural processing method involves first subjecting whole coffee cherries to anaerobic fermentation, followed by natural sun drying. The processing of coffee green beans always involves fermentation, which is a natural transformation. Coffee cherries contain both sugars and moisture—the two essential elements for fermentation. Under aerobic or anaerobic conditions, organic matter decomposes, altering the coffee's flavor. Essentially, the anaerobic process makes coffee more uniform and easier to monitor, while the aerobic process is more complex and harder to control.

In an anaerobic environment, the decomposition rate of pectin sugars slows down, and the pH value decreases at a more gradual pace, extending the fermentation time to develop better sweetness and more balanced flavors. Anaerobic fermentation must be controlled at temperatures below 10-15°C. In clean, sealed stainless steel fermentation containers, coffee beans undergo three days of anaerobic fermentation before being placed on drying racks for sun drying.

Yirgacheffe T.O.H Champion Processing Station Series: Gerardo Limited Microbatch

Region: Yirgacheffe

Altitude: 1,950-2,100 meters

Variety: Heirloom

Soil Type: Volcanic red soil

Grade: G1

Processing Method: Anaerobic natural processing

Harvesting Method: Hand-picked

Annual Temperature/Rainfall: 23°C/2,000mm

Tasting Notes

Dry Aroma: Ripe fruit pulp, mango, sweet fragrance, blueberry

Wet Aroma: Strawberry, peach, apricot, berries, rich fruit flavors

Cupping: Grape juice, blueberry, berries with wine-like notes, lively tropical fruit acidity, distinctive and full-bodied flavor

Knowledge Point

Ethiopian coffee farmers have traditionally used a water-free processing method since ancient times. When coffee cherries ripen, they are directly dried on the ground. Once the fruit pulp is dry and separates from the bean core, the coffee processing is complete.

In Brief

FrontStreet Coffee is a coffee research house dedicated to sharing coffee knowledge with everyone. Our unconditional sharing aims to help more friends fall in love with coffee. Additionally, we hold three low-discount coffee activities every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price—this has been our mission for the past six years!

Important Notice :

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Tel:020 38364473