Natural processed Yirgacheffe coffees are a very different coffee to the more traditional washed coffees from this region both in process and flavour profile. With this method ripe cherries are delivered to the processing station at Adado. After sorting into different qualities they are then carefully dried on raised beds - initially the coffee is turned every hour or two until the initial moisture content is reduced, before the turning pattern then slows down after the first few days until a stable moisture content is reached. Natural coffees then need to rest to reduce astringency and improve the cup quality before being milled a minimum of two months after picking.
With the natural coffees the retention of the coffee fruit pulp during drying changes the flavour profile. The best natural Yirgacheffes, like this grade one, have a basket full of very ripe fruits including, blueberry, strawberry, cherry and even mango dominating the cup with a slightly boozy like quality to the mouthfeel. More of coffee's naturally occurring sugars are retained with the natural process and this comes through in the Adado with an underlying milk chocolate sweetness. This is remarkably different from the delicate tea like quality seen with washed Yirgacheffe coffees.
We've looked at a lot of Ethiopian natural coffees this year and this one really stood out as an excellent lot. It has a real clarity of cup that lets the ripe fruit flavours roll out, particularly strawberry, and mango. Delicate floral aromas of elderflower begin to sparkle as the coffee cools and a blood orange acidity brings this very sweet coffee together with a delicious finsih. This is very much a coffee to linger over and savour the refinement.
With the natural coffees the retention of the coffee fruit pulp during drying changes the flavour profile. The best natural Yirgacheffes, like this grade one, have a basket full of very ripe fruits including, blueberry, strawberry, cherry and even mango dominating the cup with a slightly boozy like quality to the mouthfeel. More of coffee's naturally occurring sugars are retained with the natural process and this comes through in the Adado with an underlying milk chocolate sweetness. This is remarkably different from the delicate tea like quality seen with washed Yirgacheffe coffees.
We've looked at a lot of Ethiopian natural coffees this year and this one really stood out as an excellent lot. It has a real clarity of cup that lets the ripe fruit flavours roll out, particularly strawberry, and mango. Delicate floral aromas of elderflower begin to sparkle as the coffee cools and a blood orange acidity brings this very sweet coffee together with a delicious finsih. This is very much a coffee to linger over and savour the refinement.
Altitude: 1750m - 19500m asl
Farm/Coop: 600 farmers of Adado Washing Station
Great for: Cafetiere, Espresso, Filter
Origin: Africa/Ethiopia - Gedeo, Yirga Chefe
Process Method: Natural (Dry)
Varietals: Heirloom