Adado | Ethiopia

Honeycomb | Cherry | Hazelnut

Altitude | 1780-1860 MASL

Process | Fully Washed

Variety | Heirloom


This is the second time that we at Cloud Picker have had a chance to work with the Adado washing station in the famous Yirgacheffe woreda. This is our first coffee of Ethiopia's 2019 harvest - always a highlight of the year for coffee lovers worldwide! At Adado, the cherries are first screened in a flotation tank and checked visually. After depulping, the beans are fermented in water for 36 to 72 hours.

The coffee is then separated by density with the highest grade coffee soaked for an additional 8 to 12 hours. On the first day of drying, the coffee is left on special tables to allow the runoff of excess water. At this point any further defects are identified and removed. The beans are then moved to dry on tables where they can be regularly turned to ensure even drying.

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