Adado : Washed

Farms delivering to Adado washing station cultivate coffee in Yirgacheffe. All the things we know make for great coffee are here in Yirgacheffe because Arabica evolved to flouris in Yirgacheffe’s climate.

Combine all that with quality-focused processing at Adado Washing Station and you have the optimal conditions for producing exceptional coffee. This Fully washed coffee from the Adado washing station has an incredible floral aroma, a stone fruit sweetness and a milk chocolate aftertaste.


Quick Facts

Country: Ethiopia (Yirgacheffe)
Farmer: 400+ Smallholder Farms
Varietal: Local Landraces
Processing: Fully Washed
Altitude: 1,795 - 2,150 metres above sea level

Tasting notes:

Black tea, peach & rose

Brewing method:

Brews especially well as pour over (for example V60 or Chemex)

More About
Adado : Washed

Adado Washing Station sits nearby the town of Yirgacheffe. Yirgacheffe is home to some of the most highly sought-after coffees in the world. Coffee was made to flourish is Yirgacheffe. Literally. Arabica coffee plants are native to Yirgacheffe, Arabica grew wild in Yirgacheffe before it grew anywhere else in the world.

As a result, Yirgacheffe’s climate is the climate for Arabica coffee. All the things the coffee industry seeks elsewhere–high altitudes, nutrient-rich soil, adequate rainfall, warm days and cool nights—are here in Yirgacheffe because Arabica evolved to flourish in Yirgacheffe’s climate.

Combine all that with the rigorous, quality-focused processing at Adado Washing Station and you have the original recipe for great coffee. This Fully washed coffee from Adado has stone fruit and citrus notes, and a honey sweetness.

Washed processing at the station follows the traditional Ethiopian methods. After an initial screening where cherry is floated and visually checked underripes, overripes and damaged cherry, cherry is pulped and fermented. Coffee ferments in water for 36 to 72 hours. During fermentation, water is changed 3 times.

After fermentation, parchment is sent through a grading channel that simultaneously washed parchment, removing any remaining mucilage and separates parchment by density. Once clean, the highest parchment grade is soaked for an additional 8 to 12 hours.

The wet parchment is transferred to the drying field. That first day, parchment rests on the pre-drying tables where excess water can easily drain off and employees inspect wet parchment. It is easier to detect and remove defects in wet parchment. After one day on the pre-drying tables, the drying field staff transfers the wet parchment to raised beds where it will dry for up to 12 days. Staff regularly turn the parchment to ensure even drying. Once dried, the coffees rest in a cooperative warehouse.

Coffee in Ethiopia

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.

The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.

Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.