Ethiopian Coffee Beans | Introduction to Yirgacheffe Amderdello ASD Processed Coffee Beans

When it comes to coffee, Ethiopia must be mentioned. As the universally recognized birthplace of coffee, Ethiopia boasts a long coffee history and countless native coffee varieties. Located in northeastern Africa, Ethiopia is predominantly characterized by mountainous plateaus, which cover two-thirds of the country, with the Great Rift Valley running through its entire territory at an average altitude of nearly 3,000 meters. The high altitude, suitable climate, and fertile soil give Ethiopia exceptional natural conditions for coffee cultivation.

Yirgacheffe Growing Region

Ethiopia has many famous coffee growing regions, such as Sidamo, Jima, Harrar, and others. Guji and Yirgacheffe were originally part of the Sidamo region but became independent coffee growing regions due to their unique flavors.

The Yirgacheffe region originally belonged to the Sidamo region. Because the coffee beans produced near Yirgacheffe town have unique floral and citrus flavors, it became independent and established itself as a famous coffee growing region in Ethiopia. With an altitude of 1,700-2,100 meters, this is one of the highest altitude coffee growing regions in the world. The fertile soil, abundant water resources, and suitable climate result in coffee with distinctive citrus and floral notes. FrontStreet Coffee offers a washed Yirgacheffe coffee as a representative selection for beginners, featuring jasmine, orange, tropical fruit flavors, lemon acidity, and a soft, refreshing taste.

Taste of Harvest (TOH) Competition

In Africa, multiple countries grow coffee, including Ethiopia, Kenya, Uganda, Tanzania, and others. In 2000, these countries established the African Fine Coffees Association (AFCA) to help African coffee-producing countries develop coffee trade and improve coffee quality. They also initiated the East Africa Taste of Harvest Competition (TOH), a green coffee cupping competition held by 11 African coffee-producing countries, similar to the international Cup of Excellence (COE) green coffee competition.

The TOH is divided into national competitions and the Africa regional finals, using CQI and SAC green coffee cupping scoring standards. Winners of the national competitions can represent their countries in the Africa regional finals. Among these, the relatively famous Amederaro coffee beans won the Ethiopian national championship and the Africa regional championship twice in 2019/2020, with competition scores as high as 90.7 points, making it a double champion.

Amederaro Processing Station

The Yirgacheffe region has 28 member cooperatives, including the Konga Cooperative. This cooperative is located 5 kilometers south of Yirgacheffe town and is named after the nearby Konga river and Konga village. The Amederaro processing station is located in Konga and processes coffee grown at 2,200 meters altitude. These coffees are planted in iron-rich red soil, and the high altitude combined with fertile land allows the coffee to develop high-quality and rich flavors.

Anaerobic Slow Dry (ASD)

Anaerobic Slow Dry, abbreviated as ASD, involves placing the harvested coffee fruits with their pulp intact into sealed tanks for anaerobic fermentation lasting up to 120 hours. After anaerobic fermentation, they are placed on drying beds for slow drying lasting up to 5 weeks. This processing method requires producers to invest more time and effort but enables the coffee beans to develop richer and fuller aromas and flavors.

FrontStreet Coffee Ethiopia Amederaro Coffee Beans

Region: Yirgacheffe Region

Estate/Processing Station: Amederaro Processing Station

Altitude: 2,200 meters

Variety: Native Varieties

Processing Method: Anaerobic Slow Dry (ASD)

Flavor: Citrus, Berries, Cream, Lemon, Rose Tea, White Grapes, Fermented Notes

FrontStreet Coffee's Amederaro coffee beans use the Anaerobic Slow Dry (ASD) processing method with medium-light roast. FrontStreet Coffee uses V60 with a 1:15 ratio and 92°C water temperature for brewing. You'll notice a slight fermented aroma, with citrus, berry, rose tea, and white grape flavors upon tasting, lemon-like acidity, and a smooth, tea-like mouthfeel.

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