Ethiopian Yirgacheffe Bule Adado
Ethiopian Yirgacheffe Bule Adado Natural
This is the kind of coffee that can turn some people who like coffee, into obsessives that love coffee. As this lot is a natural, it can also equate to very non-coffee-tasting coffee, for some. This is the type of coffee that I think a lot of the coffee-growing world try and emulate when producing natural processed coffees. The layers of fruit, sweet deep acidity, and ripeness are just jaw-droppingly delicious and just make me happy when I taste them. Where have all of the naturals gone? Everything seems to be going anaerobic, or is it just me?
Owner: Adado Co-operative
Members: 1273 smallholders, of which 204 are women. Plus 185 seasonal staff, in the harvest.
Harvest: October to February
Location: Daro kebele, in the border with Adado kebele and next to Aboole River, Bule District, Gedeo Zone, SNNPR national region
Altitude: 1950-2060 Meters above sea level
Varietals: Kudhume, Welisho, Dego
Roast: Light Filter. Cool dropped.
Cup Profile Filter:
Based on 60-65g per litre
|Aromatics: Rose and red fruit| Body: Light initially, thickening to “syrupy” on cooling | Acidity: Ripe sweet and soft.| It’s coffees like this that make me say out loud ” I flipping love this job!” Like welcoming your best friend home after a long time away, this unique beauty (of a coffee) is consistently under-described, by me, every time. When hot, this is the softest of the malic sugar range. This encompasses just about every fruit from melon to apple) with prominent ripe blueberry and a deeply soft low acidity. On cooling, there is a mead-like sweetness a depth of rosehip, and a touch of saltiness. As we know, many of the best sweet things in life have a salty, savoury element.
Adado is a primary cooperative part of Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Unions such as YCFCU were created with government support to help primary co-operatives market and sell coffee. As a service provider, is in their interest and part of their MO to represent each individual washing station. Coffees from a union won’t have a generic label. They will always be traceable up to the kebele level. In a market where coffees from different areas are sometimes blended to fulfill contracts based on price points, YCFCU only exports coffee from the Gedeo Zone. And, as they don’t own the coffee, they can’t blend lots from different washing stations unless all parts agree and state the mix transparently on the lot name. A little like champagne, cheddar cheese, or a Melton Mowbray Pork pie or even Stilton ( has never been made in Stilton).
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