Ethiopia - Adado (Yirgacheffe) - Filter
This is our latest (Nov 2017) Ethiopian coffee roasted for filter. It's a beautiful coffee that offers many of the characteristics that type 1 Ethiopians are famed for. This coffee shines in a Chemex or Kalita and has also been proving hugely popular as a batch brew.
Adado Shara showcases flavours of lemon zest, elderflower and rich tea biscuit with a buttery mouthfeel.
It's an unusual example of an Ethiopian coffee, in that it has traditional tea like and floral characteristics of an Ethiopian, but possesses the richness and body of a Kenyan.
- Farm: Adado
- Region: Shara Yirgacheffe
- Varietals: Typica, Ethiopian Heirloom Varieties
- Process: Fully washed
- Elevation: 1850-1880 masl
- Weight: 250g
- Roast: Filter
We roast on Tue & Wed. Your coffee will be roasted within 5 days of purchase, with a shelf life of 4 weeks (optimum serving point of 5-20 days).
Ethiopia is the birthplace of Arabica coffee, and is home to some of the most diverse varieties on the planet. Due to this the cup profile can vary drastically, but certain regions produce coffees which are very distinctive. Yirgacheffe is traditionally known for its perfumey jasmine, floral, and citrusy characteristics.
Idido is the village near where this coffee was grown, located in a micro region of the Yirgacheffe. Grown at altitudes between 1850m and 1880m ensures the coffee cherries’ slow sugar development, leading to an incredibly sweet and complex cup. The coffee is picked between November and January, only once the cherries are fully ripe - which means that pickers have to visit the same trees a few times throughout the harvest. This vastly improves the consistency of the lot and the intensity of flavour.
As with most Ethiopian coffees, this lot is comprised of various Ethiopian Heirloom varieties of Arabica, or as some call them - Wild Varieties. After picking the cherries are depulped within 12 hours, which is essential in preventing any undesired fermentation that could result in off flavours. Following the depulping, the coffee undergoes washing with spring water before drying.