Ethiopia - Adado
There are thousands of coffee varietals in existence in Ethiopia, having cross-pollinated in the wild over many centuries. Too many to distinguish, in fact; they are simply called Ethiopian heirloom varieties. This is part of what makes this coffee, named after the local tribe Adado, in Yirgacheffe, so interesting. The complexity, due to its difficult-to-trace genetic provenance, is unparalleled. Stone fruit and citrus dominate the cup here, with notes of peach, tart orange, and white grape on the nose and palate, and a sweet chocolate aftertaste coming to round it out on the finish. The fruit-forwardness from the fully washed process comes together with the bright acidity typical to the region, to produce a clean, complex cup, perfect for a filtered brew.
Various Small Holders
|Altitude||2000 - 2350 m||Cultivar||Local Heirloom Varieties|
|Process||Fully Washed||Tasting Notes||
Toffee, Lemon, Floral, Grapefruit