ETHIOPIA | ADADO

This washed coffee comes from the Adado Washing Station in the Yirgacheffe region – specifically from the village of Shara in the Guanga district. It is named after the local Adado community, who have cultivated coffee on a small-scale, family-run basis for generations. The numerous small farms are typically no larger than one hectare, where other crops are grown alongside coffee. Chemical fertilizers and pesticides are generally not used. The freshly harvested, ripe cherries are brought to the washing station on the same day, where they are carefully sorted and processed.
The washed processing method yields a particularly clear and expressive flavor profile. The coffee cherries are pulped – the fruit pulp is mechanically removed. The beans then ferment for approximately 8 to 12 hours in open water basins to loosen the remaining fruit layer, known as mucilage. Afterward, they are thoroughly washed in flowing water channels and then spread in thin layers on raised drying beds. There, they dry for 5 to 15 days, depending on the weather, during which time they are regularly turned and protected from intense sun or rain. This careful, artisanal drying process is crucial for the quality and shelf life of the coffee.