Adulina – Ethiopian Coffee

Description

ROASTER
Hale Coffee Roasters

TASTING NOTES
Cherry, Jasmine Tea

BEST ENJOYED AS
Aeropress, cold brew

VARIETALS
Heirloom

PROCESS
Washed

ELEVATION
1,900 – 2,000 masl

REGION
Gedeo Zone. Southern Nations, Nationalities, and People’s Region (SNNPR)

FROM THE ROASTER
The cherries are collected between October until the beginning of December and immediately brought to the washing station. They usually send out a truck once a week during the peak harvest season to pickup cherries from locals who would otherwise have to travel far distances to reach our mill.

Since they currently only produce washed coffees, the cherries are inspected and sorted before being placed into fermentation tanks. Here they sit for 36 hours while the mucileage (cherry skin) is broken down by natural enzymes, before easily being rinsed away. The beans are then placed on elevated drying beds where they will dry for 9-15 days. Yellow tarps are used to cover the bean from periods of strong sunlight and or rain.

The Gedeo zone is located in the Southern Nations, Nationalities, and Peoples’ Region (SNNPR) of Ethiopia and is known to produce some of the most well-balanced cups, with complexity in its flavors & acidity.

Yirgacheffe is found right in the middle of the Gedeo Zone, with an altitude between 1,800 – 2,100 meters above sea level. This woreda boasts an abundance of lush green vegetation, providing ideal growing conditions for coffee plantations, as coffee is grown in high altitudes and in some methods, under the forest canopy. The Yirgacheffe region produces Ethiopia’s best & most complex profiles, with the majority of Yirgacheffe coffee being wet-processed. Although the naturally dried beans from this zone have been gaining some traction.

Some of the top grade Yirgacheffe coffees share the same characteristics as the best Sidamo coffees. These characteristics are fruit flavours, bright acidity and a silky, clean mouthfeel. The acidity is bright and often accompanied by a lemony character and phenomenal sweetness. Another hallmark characteristic of this type of coffee is its light body and herbaceous quality.