Ada Grade

Description

Among coffee-producing countries, Ethiopia holds near-legendary status not only because it’s the “birthplace” of Arabica coffee, but also because it is simply unlike every other place in the coffee world. Coffee is still commonly enjoyed as part of a “ceremonial” preparation, a way of gathering family, friends, and associates around a table for conversation and community. Natural processed coffees will have much more pronounced fruit and deep chocolate tones, often with a bit of a winey characteristic and a syrupy body.

This coffee comes from Adado, which is in the kebele, or village, of Shara, in the woreda,or district, of Guanga, in the Yirgacheffe region. This coffee is named after the local tribe, “Adado.” In these coffees, typically apricots and peaches with supportive citrus and floral higher tones come together in a delightful cup. The Natural process of these lots really complement the typical profile of the washed coffee beautifully and even shine through the heavy berry overtones in a natural process.

Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.