Amideraro Coffee Beans

Yirgacheffe coffee has gained a global following for its unique floral and fruity flavor, captivating coffee lovers everywhere. Those who seek higher coffee quality annually uncover exceptional beans with outstanding taste profiles through Africa's unique green bean competitions.

After 2000, the African Fine Coffee Association (AFCA) began organizing the Taste of Harvest (TOH) competition each year to support coffee-producing nations in Africa in developing their coffee trade and improving bean quality. It has become the annual stage and showcase for premium, high-end coffee beans during the harvest season.

The 2019/2020 Ethiopian harvest season sun-dried category champion came from the Amideraro processing station of the Konga Cooperative in Yirgacheffe, which scored an impressive 90.70 points, winning both the sun-dried category and overall championship titles. The Amideraro coffee beans are complex and layered, offering a juice-like mouthfeel.

As the most renowned micro-region in Ethiopia—the birthplace of coffee—Yirgacheffe has long been synonymous with delicious coffee. When people talk about Yirgacheffe, they often say: it smells like flowers and tastes like fruit wine crafted by the coffee god; Yirgacheffe may not be the only good coffee in the world, but it is definitely one of the best; every coffee lover has either tried it or should try it. As one of Yirgacheffe coffee’s advertising slogans goes: Ancient coffee, original flavor. Authentic taste is what today’s specialty coffee aficionados pursue.

The Amideraro beans are processed using the latest global method—anaerobic slow-dried natural. This technique involves isolating the fresh coffee cherries from oxygen, allowing for a slow and controlled sun-drying process that precisely halts the fermentation of the green beans at the optimal flavor point. When cupped, the Amideraro coffee exhibits medium-to-high levels of berry notes, reminiscent of cranberries, strawberries, and white grapes, followed by hints of cream, honey, and fermentation. As the temperature drops, citrus, apple, and other citrus fruit notes emerge, accompanied by a subtle tea-like quality and rose floral aroma.

This shows that even in ancient Ethiopia, there is an innovative spirit. By catering to market preferences and adopting cutting-edge post-harvest processing methods, the country offers a wider array of coffee flavors.