Ethiopia Yirgachefe Chelchele G1 Washed - 2024 TOH the 2nd Place
TOH stands for the East Africa Taste of Harvest Competition, a competition focused on the flavors of the East African harvest season. It is organized by the African Fine Coffees Association (AFCA), which was established in 2000 with the aim of assisting African coffee-producing countries in developing coffee trade and enhancing coffee quality. The competition is a green coffee bean cupping contest held by 12 African coffee-producing nations, similar to the international Coffee Excellence (COE) green coffee competitions.
The competition is scored according to the standards of the Specialty Coffee Association of America (SCA) Q Grader. A total of 250 samples are collected from all countries and regions, and high-quality green beans from each area are gradually selected to enter the national-level competition. Both domestic and international judges evaluate the entries, and the green coffee beans with the highest scores are awarded the Annual National Champion title.
Due to the unfortunate cancellation of the 2023 Ethiopia COE Excellence Cup competition, TOH is the only competitive bidding event in 2023. The Taste of Harvest (TOH) competition, initiated by the African Fine Coffees Association (AFCA), aims to showcase the best coffee beans from African countries such as Kenya, Ethiopia, Uganda, and Congo.
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Ethiopia Yirgachefe Chelchele G1 Washed - 2024 TOH the 2nd Place
Coffee Flavor
Coffee flavor is the result of various nutrients in green coffee beans breaking down into different aromatic molecular structures during roasting. This process creates a range of aromas that contribute to the overall flavor profile. High-quality coffee beans naturally possess rich aromas, which transform pleasantly at high, medium, and low temperatures, offering a delightful experience that is truly worth savoring.
Ethiopia Yirgacheffe Chelchele G1 Washed
Jasmine, Citrus, Apricot, Berries, Sweet Melon
Chelchele Processing Plant (Chelchele)
Woka-Chelchele Village is situated in the Gedeo zone of the Yirgacheffe region in Ethiopia. It is a particularly favored area within the Red Cherry Project. The coffee from this region is renowned for its unique fruity flavors and rich floral aromas, distinctly different from coffees produced in other parts of the Yirgacheffe area. The fertile land of Woka-Chelchele benefits from the natural high-quality fertilizer provided by the fallen leaves of tall trees. Most smallholder farmers here cultivate less than 2 hectares of land at altitudes ranging from approximately 1,900 to 2,000 meters, primarily planting local native coffee varieties. This batch of coffee beans has been rated as G1, the highest grade by ECX, achieving exceptional standards in bean appearance, consistency, freshness, dry aroma, and flavor performance, with a rich and diverse aromatic profile.
The Chelchele Farm and its washing station are managed by Metad and are located approximately 400 kilometers south of Addis Ababa in the Southern Nations, Nationalities, and Peoples' Region (SNNPR). Established in 2013, the farm spans 30 hectares and is situated in the core area of the Yirgacheffe region, globally acclaimed for its outstanding coffee quality. Metad works closely with local farmers to provide them with the highest quality coffee cherries. Currently, over 2,000 farmers in the Gedeb area sell all or part of their harvest to Metad.
Metad is deeply aware of the rich natural heritage of the Gedeo region and actively promotes environmentally friendly farming practices. Additionally, the company has funded the construction of roads near the washing station and built a primary school capable of accommodating 800 students, which it fully operates.
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Introduction to Yirgacheffe Region, Ethiopia
The Yirgacheffe region is located in Ethiopia, the birthplace of Arabica coffee, at altitudes ranging from 1,700 to 2,100 meters. It is one of the highest average altitude coffee-producing regions in Ethiopia and is synonymous with Ethiopian specialty beans. The factors contributing to the production of high-quality coffee in Yirgacheffe include fertile soil, consistent and ample rainfall, and abundant local knowledge. Traditionally, Yirgacheffe employed the oldest sun-drying processing method. However, in 1972, to improve quality, Ethiopia introduced the wet processing technique from Central and South America. This advancement enhanced the clarity and refinement of Yirgacheffe's jasmine and citrus aromas, elevating it to become a world-class specialty coffee.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Arabica coffee originates from Ethiopia, Africa, where hundreds or even thousands of wild coffee varieties still thrive today. Many of these grow undisturbed in the country's ancient forests, forming an immense gene pool of locally evolved hybrids, mutations, and crossbreeds. This diverse local mix is referred to as the genetic pool of Arabica, and the indigenous varieties produced in Ethiopia are known as Heirloom coffees.
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Grade: Grade 1 (G1) is the highest level in the Ethiopian coffee grading system.
(Coffee Processes)
Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses the Washed Process, which are summarized below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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