Region: Adado, Yirgacheffe
Altitude: 1,780 - 1,860 MASL
Cupping Notes: Orange, Red Grape, Nougat, Milk Chocolate
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Espresso
Description: Coffees processed at Adado Washing Station are grown at smallholder farms throughout Adado region in Yirgacheffe. Yirgacheffe is known not only for exceptional quality, but is also the birthplace of arabica coffee. This may go without saying, but being the birthplace means that arabica has evolved to grow in the conditions of Yirgacheffe — it’s literally the perfect place to grow coffee. The Adado region in particular, nicknamed the Misty Valley, is highly sought after by coffee buyers for its high density and cup profile. The Adado Cooperative owns two washing stations, where they process almost 2,500 tons of coffee cherry per year. The natural processing starts floating the cherries to sort out low density cherries, and the dense cherries are then laid out in a single layer and turned every 2 hours for the first few days to ensure even drying. After those first days, the coffee finishes drying for a total of 15-20 days, depending on weather conditions. Once fully dried, the coffee is stored for 5-8 days to rest, and is then hulled and bagged for export.
Grade 3 coffees are always great options for blending into espresso to add pizzaz. But this one, along with the Arsosala Grade 3 from Guji that just arrived to Bodhi cup like grade 1’s. We get notes of Orange and Red Grape, maybe a hint of Apple, with sweet mouth-filling notes of Nougat and Milk Chocolate.