What coffee knowledge helps you brew anaerobic natural Yirgacheffe?
Armeria Lalo, the 2020 Ethiopia TOH champion, comes from Yirgacheffe and is processed as an anaerobic natural. Ripe cherries ferment in sealed, oxygen-free containers before sun-drying, which deepens fermented aroma and sweetness while keeping the region's citrus and floral notes. The cup shows strawberry, peach, mango, wine, cream, and honey.
The beans are medium-to-small, dense, and light green. The variety is Ethiopian heirloom grown around 1,900 to 2,100 meters. For brewing this fine coffee, use a V60, water at 90 to 91°C, a 1:15 ratio, and a medium-fine grind; a medium-light roast keeps the fermented fruit and floral layers intact.
The 2020 TOH (Taste of Harvest) Ethiopia champion Armedilalo comes from the Yirgacheffe region and is processed using the anaerobic natural method, known for its distinct strawberry, peach, and fermented wine aromas. This article provides a complete analysis of this champion bean's unique flavor, from green bean information, processing techniques, and roasting recommendations to cupping flavors, while sharing Front Street Coffee's brewing parameters and tasting experience. Whether you are a pour-over enthusiast or an espresso lover, you will find practical references here and experience the complex layers and sweetness that anaerobic natural processing brings.
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Armedilalo is the champion bean of the 2020 Ethiopia TOH (Taste of Harvest) competition, originating from the famous Yirgacheffe region. TOH is organized by the African Fine Coffees Association to select the best coffee lots from each country that year. This champion bean stood out with its outstanding flavor performance and became a focal point of attention that year.
Armedilalo uses the anaerobic natural processing method. The specific approach is: first, ripe coffee cherries are placed into sealed fermentation containers and fermented in an oxygen-free environment for a period of time, after which they are sun-dried. This process enhances the coffee's fermented aroma and sweetness while preserving Yirgacheffe's characteristic citrus and floral notes.
In terms of green beans, Armedilalo beans are medium-to-small in size, with high density and a light green color. The variety is Ethiopian heirloom, grown at an altitude of approximately 1,900 to 2,100 meters.
For roasting, Front Street Coffee recommends a medium-light roast to highlight its fermented aroma and fruity notes. During roasting, care should be taken to control the heat to avoid over-development that could mask the delicate flavors.
In cupping flavors, this bean displays complex layers of strawberry, peach, mango, fermented wine aroma, cream, and honey. It has a full-bodied juicy mouthfeel, bright acidity, lasting sweetness, and a finish with faint floral and cocoa notes.
Front Street Coffee's brewing recommendation: use a V60 dripper, water temperature 90-91°C, coffee-to-water ratio 1:15, medium-fine grind (similar to fine sugar). During brewing, bloom for 30 seconds first, then pour in three stages, with a total time of about 2 minutes. This better showcases its fermented aroma and fruity sweetness.
If extracting with an espresso machine, Front Street Coffee recommends using Armedilalo as an SOE (Single Origin Espresso), with parameters: 18 grams dose, 36 grams yield, 25-28 seconds. The espresso has a rich mouthfeel with distinct strawberry jam and rum truffle flavors, suitable for making lattes or cappuccinos.
Overall, the 2020 TOH champion Armedilalo is a highly distinctive anaerobic natural Yirgacheffe that retains the region's classic floral and fruity notes while adding complexity through fermentation. Whether brewed as pour-over or espresso, it delivers an unforgettable drinking experience.
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The above content is compiled by CoffeeHunters, a coffee news website.
