We are enormously pleased to kick off our CreateGoodCoffee initiative with the 2018 Ethiopian selection! Through the sale of this washed Adado coffee, as well as the Wolichu Wachu and Boji coffees, we contribute part of our profit to the Girls Gotta Run Foundation (GGRF) in Ethiopia. GGRF is a non-profit organization that wants to offer a safe space and social alternatives for girls through the national sport: running.

Several weeks ago we revealed this initiative, which is our way of closing the loop back to origin. From the proceeds of selling our 2018 microlot selection out of Ethiopia, we donate 5cts/kg directly to Girls Gotta Run. For more information about this particular project, head to this blog post 


Adado washing station

Adado is a washing station located in the Yirgacheffe growing region of the SNNPR region. It services around 450 smallholder producers. Adado is an area close to the town of Yirgacheffe, home to some of the most-loved coffees in the world. Yet, fresh crop Ethiopian coffees can be somewhat shy just upon arrival. The same holds true for this washed lot from Adado. In our cuppings, we pick up the florals and the typical origin flavours, but the coffee needs a little more time to open up and show its true colours. Try it now and try it in a couple of months, you will taste the evolution!

Processing

Washed processing at Adado follows the traditional Ethiopian methods. An initial cherry screening through flotation and a visual check holds back unwanted cherries. The depulper tears off the cherry skin and some mucilage. Next, the coffee ferments under water for 36 to 72 hours. In this period, the water is changed 3 times.

Once the mucilage has broken down sufficiently, the coffee is released into the washing channel for cleaning. During this step, the station’s staff pushes the coffee through channels. This separates the coffee in parchment quality grades according to its density. Remaining floaters are easily removed. Once clean, the highest parchment grade passes through an additional soaking phase of 8 to 12 hours.

Drying

Finally, the wet parchment is carried out to the drying field. During the first day of drying, the parchment rests on the pre-drying tables to let the excess water run off. Here, it is easier to detect and remove defects when the coffee is still wet. After one day, the drying field staff transfers the wet parchment to other tables where it will dry for up to 12 days. During this period, they regularly turn the parchment to ensure even drying and to avoid defects. Once dried, the coffees rest in a warehouse until the cooperative finds a buyer.


For more info about coffee in Ethiopia, visit our Ethiopia origin page.

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