SUGARCANE, JASMINE, APRICOT
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Our fruity profile, which is a lighter roast, brings out the jasmine, apricot and sweet sugarcane notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Yirgacheffe is one of Ethiopia’s four main coffee-growing regions. The region’s iron-rich soil and high elevations make it one of the best-known coffee regions in the world. Yirgacheffe coffees are known for their:
- Bright acidity
- Clean profiles
- Floral notes
- Complex aromas
The farm & mill where the coffee cherry is grown & processed.
ADADO WASHING STATION
The Adado washing station is located near a small, remote town, Kebele. This particular part of the Yirgacheffe region is known for producing coffees that have strong stone fruit notes (apricot, in this lot), and floral tones. Many of the coffees that go through the washing station, including this selection, are natural, or dry, processed.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
More than 1,000 different heirloom varietals are grown in Ethiopia. This selection, with its floral, honey and peach notes, is a perfect example of the flavors typically produced by Ethiopia heirloom varietals.