Roast Level: Light
Process: Natural process and dried on raised beds
Crisp acidity and endless blueberries.
V60 Pour Over / Cupping
Blueberry blueberry blueberry!
Farm: Various Smallholder Farmers delivering to Adado washing station
Grown: Yirga Cheffee Gedeo
Varietals: Various Ethiopian Heirloom Varietals
Average farm size: Less than 1 hectare
This Adado Coffee comes from the Gedeo zone, and is named after the local tribe "Adado". The region is comprised of 7000 farmers, contributing to 8 Mills and exports 20-30 containers annually.
Adado is a favourite micro region of Yirga Cheffe. Stone fruit, and lots of it, is the predominant flavour profile of this area. The natural process of these lots really complement the typical profile of the washed coffee beautifully. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee - The cross pollination of genetics is totally amazing.
The soil is pH 5.2 – 6.2, red brown fertile clay that drains well, depth of over 1.5m. Ripe cherries are then delivered to mill, where cherries are graded and then placed onto raised drying beds in thin layers and turned every 2-3 hours in the first few days, to avoid over-fermentation and mould growth. 6-8 weeks later, depending on weather and temperature, the beans are de-hulled. The beans are then transported to Addis in parchment, and then milled prior to shipping.
Ethiopian Commodity Exchange (ECX)
The ECX was started in 2008 to help protect farmers from market forces that might prevent them from making a living. Most of the coffee in Ethiopia is produced by small-holders who own 0.7 hectares, bumper crops often lead to big price drops, which can make it unprofitable for farmers to harvest their coffee. What the ECX does is commoditize grains- including sesame, beans, maize, wheat, and most importantly, coffee. This ensures prompt payment to farmers. It also integrates all parts of the “eco-system” involved in a grains market, including warehousing, grading, trading, and payment. Access to information is emphasized, as farmers can obtain information about trading prices and local delivery points easily through dedicated telephone lines.
Here is a general rundown of how the ECX chain works in Ethiopia:
While this system does ensure prompt payment and streamlines supply chain issues, it removes essentially all traceability from the coffee. This is problematic in the specialty world, where traceability is paramount.
The ECX does not allow for complete traceability, but coffee cooperatives in Ethiopia do have the ability to go around the ECX and export the coffee themselves. Coffees that are exported by a cooperative can have traceability, possibly even to a single farmer.
Tasting Notes Farm Info Recipes Roast Level: Medium/Dark Process: Fully washed and sun dried WHAT TO EXPECT IN THE CUP Espresso Rich Chocolate with a subtle smokey/tobacco and fruity body as it cools. V60 Pour Over / Cupping Dark chocolate and...
Tasting Notes Farm Info Recipes Roast Level: Light/Medium Process: Pulped Natural What to expect in the cup Espresso V60 Pour Over / Cupping Lots of sweet honey flavors as the cup cools with an underlying malty body Farmer: Cristiano Ottoni Grown:...
Tasting Notes Farm Info Recipes Roast Level: Light / Medium Process: Washed and dried on raised beds What to expect in the cup Espresso Sweet milk chocolate and brown sugar with a tropical fruit finish. V60 Pour Over / Cupping A coffee...