Coming from the Adado Washing Station in the highlands of southern Ethiopia, from the coffee region famously known as Yirgacheffe. The farmers who deliver to this washing station are smallholders growing coffee on just a few hectares or as a garden crop above 1800 meters (very high altitude). The coffee plants are Ethiopians heirloom varietals, making this offering distinctly different from other origins. During milling the coffee is fermented for 24-36 hours depending on weather, washed and then dried on raised beds for one week while final quality sorts are conducted.
A beautiful top grade washed processed coffee.
Tasting Notes: A great semi-exotic daily drinker. Best right around a medium to borderline dark roasts. Lighter roasts do show some jazzy acidity but risk a little grassy tone right at first crack, super dark roasts turn a little bittersweet. Anywhere in the middle will be quite tasty.
Just a shade or two after first crack right up until second crack will be the roast window. Fuller bodied for a Yirg with a little less acidity, hints of floral before 2nd crack but mostly a smooth and rich cup, not too sharp but still exotic. A little jasmine in the aromatics and hints of bergamot in the tastes, classic Ethiopian attributes not often found in other coffees. A bit sweeter and smoother than most Ethiopians and more on the chocolaty side of things.
Roasting Notes: Easy to roast, slightly two toned but not like a natural processed. Medium chaff, no hinderance there. Being a little lower acidity, we thought a quicker roast shooting for a city+ to full city was the way to go, basically a hotter roast, to a medium roast level. Day 1 of drinking cup was still a little sharp, by day 2-3 it was very smooth and rich.
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