Description
Nothing on the block like a good Ethiopian coffee. Ethiopia grows heirloom coffee strains that are different from all other coffees except for maybe Yemen. Sweet, floral, with almost tea like spice notes, amazing aromatics.
Traditionally in Ethiopia they are roasted very dark, but top grade offerings like this can also make a stellar light roast.
Adorsi washing station was established in 2018 and is located in the Yirgacheffe district nearby the namesake town of Yirgacheffe, in the famed coffee-growing area. 800 smallholder farmers growing with plots ranging from 1950 – 2150 masl deliver cherry to this station, mainly of the Kurume variety.
At Adorsi, the traditional washed process of the area is approached meticulous attention to detail. After picking and sorting, coffees are depulped and fermented for 100 hours. Fresh water is cycled in every 24 hours and tank temperature maintained between 18.5 and 20.5 degrees centigrade. After washing, parchment is dried on raised beds under parabolic shade for 15 days.
Tasting Notes: Crisp, clean and sweet; this super fresh Ethiopian cup is a bit punchier than most. A bit of raised acidity and stronger tastes. Light to medium roasting recommended but a tasty cup from light to dark. Lighter roasts will have some decent brightness, lemony with some peachy like citric tones. A floral cup with some awesome hints of jasmine in the aromatics. The lighter tones pull some balance with the classic tea (herbal/spice) like darker tones, traditional darker notes from the Yirgacheffe region.
Medium roasts really mellow out the acidity and reduce the citric & floral tastes, creates a bit more body and a much more recognizable chocolaty factor. A very smooth, balanced and rich cup with exotic highlights. Darker roasts are fuller bodied and dark toned: roasty, bakers chocolate with some unique spice and rich aromatics.
Roasting Notes: Roast level recommendation would be based on brew method. A very tasty and showy coffee at light roasts for pour overs. Medium to dark roasts are much better for for espresso. Even roasting with medium to low chaff. Darkens up quickly, will appear 1-2 shades darker than it really is. Watch for expansion in size to mark 1st crack and the lighter roast points. A bit more acidity being very fresh, helps to let it mellow for a couple days after roasting before drinking.
Trav (verified owner) –
Everything I wanted in a Yirgacheffe. The green beans had a pleasant, clean, grassy smell. Roasted light/medium. The espresso was lemony up front, then became peanut buttery. When put in the french press, lemon notes dominated with fruit and a nutty after taste. Very enjoyable and drinkable.