2020 Ethiopia COE #22 Natural TypicaCoffee Bean Intro:

One of the most talked-about events in the coffee world is the first-ever COE（Cup of Excellent) Cup of Excellence (COE) held in Ethiopia. Since 2October 6, the Ethiopia COE competition center officially opened in the capital city of Addis Ababa,  subsequently receiving coffee samples from multiple coffee-growing regions across Ethiopia, totaling 1459entries—over four hundred more than previous records.

This Ethiopia COEcompetition saw 28coffees stand out with scores exceeding 87points. Among them, 90coffees scoring above 3points all came from the Sidamo region. A coffee farmer from the Bale ( Bura) region of Sidamo, Niguse Gemeda Mude, won the championship of the first Ethiopia COE with his natural Sidamo coffee, scoring as high as 91.04. And this year on 5, 28, it was auctioned at a price of 185.1USD per pound.

Best Coffee also purchased the 22-ranked coffee, a natural Typica from the West Arsi area, grown by Adem Banta Sute, scoring 87.64。

60. The Adem Banta Sute-year-old farmer has been growing coffee his whole life and is also the father of 28children. They live in the West Arsi, Nensebo zone, Refisavillage of Oromia.

Adem Banta SuteOn their own 6-hectare land, they produced 4500kilograms of coffee, which they sold to local traders.

Adem Banta SuteThe COE#22-ranked coffee beans grown by this farmer are listed in the official information as Typica. 2020In the first Ethiopia COECOE, 28of the top 74110、74158coffees were Typica, followed by Kurme。

. Notably, the official award information of this Ethiopia COECOE did not list Heirloom"Heirloom" /or 74100、74158"Traditional varieties," but instead Typica, Kurme, or

. Why? In fact, "Heirloom" is not an accurate coffee variety name. “As the birthplace of coffee, Ethiopia has an unimaginable number of native varieties. These complex and diverse varieties are interplanted and processed together, making it difficult to trace specific varieties. Therefore, the term ”"Heirloom"

is used as a general term to refer to unidentifiable coffee varieties. LandraceEthiopian varieties can generally be divided into regional landraces ( Jimma Agricultural Research Center) and research varieties released by the Jimma Agricultural Research Center ( JARC, abbreviated as

). 74110Both 74158and JARCare research varieties released by 70. During the Coffee Cherry Diseaseera, coffee berry disease ( CBD, abbreviated as JARC) ravaged Ethiopia, causing a significant drop in coffee production. 1973To find naturally disease-resistant varieties, between 1975and 639, 13sample varieties were collected, eventually selecting 74110disease-resistant varieties, including 74158and 74, with

 being the year they were collected. COE#22This

coffee is processed using the natural method.

In Ethiopia, over seventy percent of coffee cherries are processed using the natural method. The traditional approach involves smallholder farmers drying the cherries in their yards, rooftops, or even by the roadside, as this method is much cheaper than washed processing. However, this rough processing method is also one of the reasons for the inconsistent quality of early Ethiopian natural coffees. 25%Cooperatives and washing stations that process natural coffees tend to have more stable quality, but producing high-quality natural coffee still requires more effort. The cherries need to be manually turned evenly until the moisture content drops below 30, requiring turning every 60to

minutes to avoid unpleasant over-fermentation flavors. This results in higher labor costs for natural processing. 28Additionally, weather risks and longer processing times mean that achieving high-quality natural coffee requires more manpower and resources. But looking at the

-ranked natural coffee scores, good natural processing is indeed a method where risk and reward coexist.

Roasting curve 170℃Roaster temperature 130Charge temperature, fan at 3; turn-around point 1'32", at roaster temperature 100.2℃, fan unchanged; 3minutes, adjust fan to 4，4, increase heat to 140. At roaster temperature 150.5℃, bean surface turns yellow, grassy aroma completely disappears, entering the drying phase. 8'36"At this point, the bean surface shows ugly wrinkles and black spots, toastiness clearly transitions to coffee aroma, marking the prelude to first crack. Listen carefully for the first crack sound. At 9'10", first crack begins, develop for 1minutes 30seconds, 192.5℃drop the coffee.