Ethiopian Yirgacheffe Adado

Ethiopian Yirgacheffe Adado

from 7.50

From the Highlands of Ethiopia, this coffee delivers a fruity flavour and a floral aroma with citrusy notes.

Weight:
Quantity:
Add To Cart

Black tea | Bergamot | Lychee

Process: Washed Process
Altitude: 1800-2200 metres

This coffee was grown by smallholder farmers living around the town of Adado in Gedeo County in the Yirgacheffe region. It was processed using the washed (wet) method, which results in higher acidity and provides the super clean, crisp cup. The coffee is characterised by a bright fruitiness, a fine acidity and wonderful floral and tea notes. Great body and a sweetness combine to make a complex, clean and utterly delicious coffee.

The Yirgacheffe region of southern Ethiopia is famous for its distinctive coffee. Grown close to the home of the first coffee bean, the coffee has a fabulously unique flavour profile. The high elevation produces a hard bean, resulting in exquisite flavours and aromatics.

 In Adado, most of the farmers own less than a hectare of land, and they grow coffee as a backyard cash crop. Coffee will usually be interspersed with other subsistence crops, such as sweet potato, mangos and avocados. Legu Trading offers a premium price for the coffee and hires as many people as possible in their mills and facilities. The company hires at least 300 people year round and up to 600 in the high season. All workers are paid a fair wage and receive full, 8-hour work days.

The coffee is hand-picked before being delivered to collection points, usually within 10 km of the producers’ homes. Great care is taken upon delivery to separate out any overripe, underripe or damaged beans before being consolidated with other lots and taken to the wet mill.

At least once a day, the collected coffee cherry is delivered to the mill, where it is pulped and then delivered to a fermentation tank, where it ferments for 12-18 hours depending on the climate at the time. After fermentation the coffee is fully washed through grading channels and is then delivered to dry on African beds. Once here, the parchment is turned regularly and protected from hot sun until it reaches the optimal humidity, at which point it is bagged and rested.

These speciality-grade Arabica beans have been lightly roasted to let the natural flavour attributes of the beans shine through. They’re harvested from November to December and arrived in the UK in the middle of May 2019.  

Whatever your brew method, use freshly-roasted and ground Yirgacheffe to experience the distinct flavours and aromatics. Be careful not to over-extract or you might lose some of the more delicate flavours.