NANFE Nanfei Coffee | Yirgacheffe Ados Light Roast 2019 TOH Cupping Competition Champion

https://live.staticflickr.com/65535/52926495176_60800909bc_c.jpg https://live.staticflickr.com/65535/52959205434_a55632611e_c.jpg Product desciption ● Half pound 227g 1 pack ● The price is 840 yuan ● Yirgacheffe Adorsi, Ethiopia, champion of the 2019 African TOH cup test, Testi Coffee Manor Adorsi Processing Plant ● Light Roast (Traditional Single Roast) ● Production Area: Yirgacheffe, Ethiopia ● Grade: Level 1 ● Treatment method: anaerobic solar treatment ● Species: native species ● Altitude: 1,950-2,100 meters ● Brandy, fruit flavor, rich layers, full body and sweet flavor ● Flavors: Brandy, Passion Fruit, Black Currant, Citrus, Pineapple, Grape, Almond, Honey https://live.staticflickr.com/65535/51676394234_007654f0be_m.jpg Yirgachefy Ados 2019 TOH Cup Test Champion in Ethiopia TOH Taste of Harvest is a cupping competition organized by the Specialty Coffee Association of Africa (AFCA). Every year, the African TOH competition adopts the standards of the Specialty Coffee Association of America (SCAA) for cupping and scoring. The one with the highest score is the annual national champion. Adorsi coffee beans are the Adorsi processing plant of the Testi Coffee estate. The Testi Coffee estate currently has four processing plants in the four production areas of Guji, Yirgacheffe, Sidamo and Lim. Anaerobic solar treatment The anaerobic sun-drying method is to anaerobically ferment the whole coffee cherry first, and then do sun-drying treatment. The process of green coffee beans has fermentation. Fermentation is a natural change. There are sugar and water in coffee cherries at the same time, which are the two basic elements required for fermentation. They decompose organic matter under anaerobic conditions and change the flavor of coffee. Basically, the anaerobic process makes the coffee more uniform and easier to monitor, while the oxygen process is more complex and harder to monitor. In an anaerobic environment, the decomposition rate of pectin sugar is slowed down, and the pH value also drops at a slower rate, prolonging the fermentation time, thereby developing a better sweetness and a more balanced flavor. The temperature controlled by anaerobic fermentation must be lower than 10-15 degrees. In a closed and clean Stainless Steel fermentation container, the coffee beans are fermented in the absence of oxygen for three days. Then put it on the trellis for sun treatment. https://live.staticflickr.com/65535/51664318755_9ac69ad812_h.jpg