ETHIOPIA - ZURIACHE - NATURAL ANAEROBIC

We are honored to have this Ethiopia washed process in store for the second year that caused a sensation last year. It comes from the Adado cooperative in the Yirgacheffe area and has the typical hints of the best Ethiopian coffees, with bergamot and citrus aromas, a clean coffee with a bright but never exaggerated acidity, very silky and ideal for filter extractions. It remains a beautiful exotic memory in the mouth for a long time.

sensory description

GCB Score: 87 points out of 100

Sensory profile: Silky and aromatic

Aroma: Floral, lime, bergamot

Taste & Body: Fine and elegant acidity, very clean coffee with medium body

Note: Jasmine, bergamot, tangerine

 technical description

Full description

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 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 simultaneously 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 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.