Ethiopia Yirgacheffe Adado - fresh roasted coffee, min. 50 g

The Yirgacheffe area is known for high quality coffees that are hand-picked. The pickers rotate among the trees every 8 to 10 days to give the coffee cherries enough time to mature. Only when fully ripe are the cherries picked. On average, a picker harvests 50 to 100 kilos of coffee cherries and is paid according to the weight collected. The coffee cherries are then transported to the Koke processing plant.

The dry-processed coffee is first sorted by hand and then placed on raised beds on which the cherries are left to dry in the sun. This process takes approximately 3 weeks and on very sunny days a tarpaulin is put over the cherries to prevent the coffee cherries from drying out too quickly. This process gives the coffee a very clean, fruity taste full of sweet notes of nectarines, strawberries and tropical fruits.

From our barista's current cupping

A smooth, creamy and fruity strawberry milkshake flavour is how this Ethiopian coffee could be described. The sweetness of the strawberries and peaches accentuates the complexity of the flavours.