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ETHIOPIA - YIRGACHEFFE - ADADO - Washed
ETHIOPIA - YIRGACHEFFE - ADADO - Washed
ETHIOPIA - YIRGACHEFFE - ADADO - Washed
ETHIOPIA - YIRGACHEFFE - ADADO - Washed
ETHIOPIA - YIRGACHEFFE - ADADO - Washed
ETHIOPIA - YIRGACHEFFE - ADADO - Washed
ETHIOPIA - YIRGACHEFFE - ADADO - Washed
Load image into Gallery viewer, ETHIOPIA - YIRGACHEFFE - ADADO - Washed
Load image into Gallery viewer, ETHIOPIA - YIRGACHEFFE - ADADO - Washed
Load image into Gallery viewer, ETHIOPIA - YIRGACHEFFE - ADADO - Washed
Load image into Gallery viewer, ETHIOPIA - YIRGACHEFFE - ADADO - Washed
Load image into Gallery viewer, ETHIOPIA - YIRGACHEFFE - ADADO - Washed
Load image into Gallery viewer, ETHIOPIA - YIRGACHEFFE - ADADO - Washed
Load image into Gallery viewer, ETHIOPIA - YIRGACHEFFE - ADADO - Washed

ETHIOPIA - YIRGACHEFFE - ADADO - Washed

Regular price €14,70

Unit price per 

tax included

Roast:

Size:

GCB Score: 87.25

 

Sensory profile: Velvety and aromatic
Aroma: Floral, balsamic
Taste & Body: Fine elegant acidity, very clean cup with a medium body
Notes: Jasmine, bergamot

 

Weight 250g
Origin Ethiopia
Area Yirgacheffe
Cooperative/Farm Adado
Microlot Gr. 1
Altitude 1785-2150m
Variety Heirlooms
Process Washed
Humidity 10,9%
Density 734g/l

 

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 comes 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 now recognize 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.


Processing:

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.

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