Ethiopia Guji Uraga Silko Slow Drying Natural, awarded 2025 TOH No.2 National Taste of Harvest Ethiopia
This year has brought some exceptionally good natural-processed Ethiopian coffees, and while this particular lot "only" secured second place in the domestic Ethiopian Taste of Harvest (TOH) competition (not the overall championship), its flavor profile is remarkably delicate, captivating, and truly stunning. It offers charming notes of blueberry and dried pineapple, intertwined with the bright, sweet acidity of yellow floral tones and sweet lemon. The finish carries a refreshing hint of fruit pastille and lemongrass, with an overall clean aroma and intricate layers.
Taste of Harvest Competition (TOH) is organized annually by the African Fine Coffees Association (AFCA) and brings together the most exceptional specialty coffees from across Africa. It’s the definitive championship for the region’s top coffees.
TOH stands for East Africa Taste of Harvest Competition — a prestigious event initiated by AFCA, which was founded in 2000 to support coffee-producing countries in Africa by promoting trade and elevating coffee quality. Much like the international Cup of Excellence (COE) competitions, TOH is a highly respected green coffee contest held among 12 African coffee-producing nations.
The competition follows scoring standards set by the Specialty Coffee Association (SCA) and Q Grader protocols, collecting around 250 coffee samples from various regions. These are progressively selected down to the highest-quality coffees for national competitions. Both local and international juries evaluate the entries, and the highest-scoring coffees are crowned national champions.
TOH’s mission is to spotlight the finest coffees from African countries such as Kenya, Ethiopia, Uganda, Congo, and more, celebrating the best the continent has to offer.
Ethiopia Guji Uraga Silko Slow Drying Natural - National Taste of Harvest Ethiopia No.2
※ This is a rare 2025 TOH Honey Process Category Runner-Up lot! Extremely limited quantity — available while supplies last.
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Ethiopia Jimma Gera Farm Honey - TOH No.2
Blueberry, Pineapple, Yellow Floral, Sweet Lemon, Fruit Pastille, Lemongrass. Delicate and sweet.
Guji is located in the southeast of Yirgacheffe in Ethiopia. It is a production area that has attracted attention in recent years. It has towering mountains with an average altitude of more than 2,000 meters. The significant temperature difference between day and night caused by geographical characteristics has become the greatest potential for breeding high-quality coffee. The greatest advantage of this site is that the soil vitality is maintained through the circulation of natural organic matter, and the withered leaves or plant roots of the surrounding trees are used as natural fertilizers. The fertile black soil is nearly two meters deep. The development in recent years has also confirmed the rise of the Guji production area, which is one of the important trends in the development of Ethiopia in recent years.
Uraga is part of the Guji region. In its early years, Uraga coffee was sold under the name of Sidamo coffee. The coffee from this region has been among the winners of the Cup of Excellence (COE).
Uraga coffee thrives in fertile red soil, rich in diverse organic nutrients. The coffee plants are protected by shade trees, which also help maintain soil fertility and moisture. Even during dry seasons, young coffee trees can withstand drought for extended periods, sustained by the moisture stored within the soil.
For the mid-to-high altitude agricultural ecosystems found in regions like Uraga and Yirgacheffe, coffee trees typically have an optimal productive lifespan of approximately 12 years. Therefore, considering the initial three years of vegetative growth and the 12 years of abundant yields, coffee tree productivity gradually declines after about 15 years. At this point, the trees are given a period of rest and recovery to revitalize them.
At altitudes between 1800-2300 meters, the coffee cherry maturation period is extended by four weeks. When analyzing coffee from 1650m to 1935m, after average physical property screening (consistency, commercial uniformity, mass, and density), it was found that at 1935m, these characteristics significantly increase. Furthermore, yellow beans are typically less common and brighter at 1825m and 1935m compared to 1650m. All these features indicate that higher altitude coffee beans possess superior quality and a better appearance. Notably, the high altitude also leads to a higher sugar content in the beans, resulting in more complex and multi-layered flavors during cupping, along with greater bean uniformity.
Why is Uraga Coffee So Special?
-Higher Growing Altitude: Cultivation at elevated heights contributes to slower maturation and enhanced bean density.
-Young Coffee Trees: Younger trees often yield more vibrant and distinctive flavor profiles.
-Selected Coffee Varieties: Specific varietals chosen for their quality potential thrive in this unique environment.
-Agroecology and Soil Fertility: The rich, fertile soil and sustainable farming practices create an ideal growing medium.
-Higher Returns for Superior Quality: The exceptional quality of Uraga coffee commands better prices, incentivizing careful cultivation.
-Farmers' Knowledge and Understanding of Quality Coffee: Local farmers possess invaluable traditional knowledge and a deep understanding of producing high-quality coffee.
Arabica Coffee Variety – 74110/74112
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 in Africa. To this day, there are hundreds and thousands of wild coffee species within Ethiopia, many of which grow year-round in pristine forests. These indigenous wild species have undergone countless local evolutions, including hybridization, mutation, and crossbreeding, resulting in a vast gene pool of native varieties known as the Arabica gene pool. The native varieties produced within Ethiopia are referred to as Heirloom (古優原生種).
In the 20th century, Ethiopia undertook a series of official programs to identify, test, and classify its native coffee varieties. In response to the threat of Coffee Berry Disease (CBD), the Jimma Agricultural Research Center (JARC) collected 639 coffee tree selections and, after extensive research, released 13 improved varieties. Among them were 74110, 74112, and 74158. At the 2021 Cup of Excellence (COE) competition, these varieties delivered outstanding performances: 74110 secured 8 out of the top 30 spots, 74112 claimed 10, and 74158 took 6, confirming their exceptional quality and potential in the specialty coffee world.
The Cup of Excellence (COE) was held for the first time in Ethiopia in 2020. The top three winning coffees all hailed from the Sidama region.
In terms of varietals, 74158 secured the 1st place honor. The 74110 varietal also performed exceptionally well, placing 2nd, 3rd, 8th, 17th, 20th, and 27th, showcasing its superior coffee flavor and characteristics.
Regarding auction prices, the 1st place 74158 varietal set a new record at US$185 per pound of green coffee. The 2nd and 3rd place 74110 varietals were successfully bid on at US108andUS49 per pound of green coffee, respectively.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses honey processing methods, described below:
【Honey / Pulped Natural / Semi-dry Process】
Also known as: Pulped Natural / Semi-dry Process
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight.
The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity. The flavor profile produced by the honey processing method lies between that of the natural (sun-dried) and washed processes, resulting in a very unique cup of coffee. The taste is cleaner than the natural process, and due to the residual mucilage, it also has a richer syrupy sweetness. The acidity is more pronounced than in washed coffees, but the body is richer and more full-bodied than that of washed coffees.
【Slow Drying Natural】
Typically, coffee cherries undergoing the natural processing method are sun-dried for two to three weeks. Slow Drying Natural extends this sun-drying period even further. This method benefits from optimal air circulation and a relatively dry environment compared to other processing techniques, though it requires careful coordination with the climate.
While the primary drawback is the extended drying time, the payoff is a sweeter fruit profile, a more consistent and uniform flavor development, and improved stability for storage, making it less prone to spoilage. This processing method is particularly effective in bringing out rich fruit aromas and a thick, smooth mouthfeel in the final coffee.
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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