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.
Harvest & Post-Harvest
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.
You can expect a light well- balanced cup with a pleasant notes of peach, jasmine tea, caramel on the body with an aftertaste of mint.