ETHIOPIA - YIRGACHEFFE - ADADO - Washed
Unit price per
|Cooperative / Farm||Adado|
All the Arabica coffees in the world come from here, in Ethiopia, in particular in Yirgacheffe and the collectors of the area bring the drupes to the Adado washing station.
This is combined with the processing based on absolute quality and you will have the original recipe for an excellent Specialty coffee that leaves its mark!
This specialty coffee arrives from the Adado washing station, which is located near the town of Yirgacheffe, has notes of stone fruit, citrus, flowers and is as sweet as honey.
Arabica coffee plants are native to Yirgacheffe, Arabica grew spontaneously in Yirgacheffe before growing anywhere else in the world.
All the characteristics that we recognize today as great qualities in coffee, such as high altitudes, nutrient-rich soil, adequate rainfall, warm days and cool nights, have always been dominant factors in the Yirgacheffe area.
After a first selection in which the cherry is floated and visually checked, the overripe or damaged cherries are eliminated, the perfectly ripe ones move on to the next step of pulping.
The parchment coffee ferments in water for 36-72 hours. During fermentation, the water is changed 3 times.
After fermentation, the coffee is sent through a selection channel which at the same time washes the outside of the parchment from the residual mucilage and separates the seeds by density.
Once the coffee is cleaned and rinsed, the highest grade is soaked for another 8-12 hours for a second partial fermentation.
The still wet coffee beans are transferred to the drying sector.
On that first day, the coffee rests on the pre-drying tables where excess water can easily drain and employees inspect the still wet beans, making it easier to detect and remove defects.
After a day on the pre-drying tables, the staff transfers the coffee to raised beds where it will dry for up to 12 days.
The staff turns the coffee regularly to ensure uniform drying.
Once dried, the coffees rest in a cooperative warehouse until export.
How to choose:
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a touch of bitterness.
There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- V60 Filter:
- French Press/Infuser:
Il caffè ha una durata limitata quando parliamo di qualità. Anche se in etichetta si può scrivere fino a 24 mesi, in genere il caffè di alta qualità, in pochi mesi ha perso la maggiorparte del sapore e dell'aroma. Consigliamo di berlo tra i 7 giorni e i 60 giorni dopo la data di tostatura (a patto che il sacchetto non sia mai stato aperto). Quando il sacchetto viene aperto, la qualità del caffè deteriora rapidamente sempre e in pochi giorni si perdono aromi e sapore. Purtroppo non sempre viene scritta la data di tostatura, sopratutto dalle aziende più grandi. Sui nostri pacchetti la trovi chiaramente scritta sul retro.
P.S. i nostri sachetti sono tutti confezionati con sotto vuoto e aggunta di Azoto, che prolunga la durata potenziale del prodotto.
Espresso requires some precision rules:
- Quality coffee
- Roasting within 30 days
- Fine Grind
- Water temperature around 90-92°
- A single serving of 8-9g (double of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 upwards) can ensure a better result.
Machines that also have a coffee grinder to grind "fresh" coffee are preferable
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Roasting within 30 days
- Medium-fine grinding
- Fill the boiler with water without going over the valve
- Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
- Put on medium heat
- Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
- Mix before serve
The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.
Filter or Chemex coffee requires precision in timing and in weights, some advice:
- Quality coffee
- Roasting within 20 days
- Medium grind (medium coarse for Chemex)
- Filtered or bottle
- Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
- About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
- Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
- Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light toast is generally recommended for filter systems
The Aeropress requires some precision rules:
- Quality coffee
- Roast within 20 days
- Medium grind (or as preferred)
- Use filtered or bottled water
- Water temperature approximately 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion for 30-40 seconds
- Mix with the appropriate spoon
- Then pour the remaining water and close the cap
- Turn the aeropress upside down and press firmly but constantly until extraction is complete
- Total contact/infusion time of 2-3 minutes
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us