This washed coffee comes from Bule Adado town, located in Gedeo. These coffees grow at 2,100 – 2,250 masl on fertile red-brown soil.

Origin: Eyasu Worasa Wet Mill

Established in 2018, the Eyasu Worasa Wet Mill is located in the Gedeo Zone of the Adado Village. The wet mill is surrounded by various small holder farmers who own 1-2 hectares. The village is surrounded with semi forest coffee growing vegetation.

The region has a reputation for producing distinct, sought-after coffees. Adado is located in the mountains, on the road to Uraga. The altitude, as well as the indigenous vegetation and false banana trees, make this area ideal for growing high quality coffee.

The bean size of the coffees tends to be uniform, at approximately around screen 16. The combination of high altitude, plentiful sunshine, unique wolisho JARC variety and an abundance of local knowledge all contribute to a The area’s cup profile has perfumed, sweet character with intense florals and simple syrup sweetness, and elegant top notes of strawberry and red currant.

Harvest and post-harvest:

The harvest started in all the major growing areas of Ethiopia in November. Cherry prices were quite higher early in the harvest compared to previous years. Yields were overall superior which historically should have meant a reduction in cherry price further into the season, but new regulation and increased competition for coffee prevented it from happening. Coffees allowed to enter Addis for export were departmentalised starting with West Arsi, Limu, Sidamo finishing with Guji.

Cherry selection

Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the washing station for processing.

Soaking and pre-sorting

The cherries are then moved to the drying beds. Underripe and defective cherries are sorted out by hand during the first days.

Fermentation

When producing naturals, the level of fermentation is determined by the thickness and layer during the first days of drying in combination with temperature. Fermentation is slower at higher altitudes as temperatures are generally lower.

Drying and hand-sorting

The cherries are dried in a relatively thin layer at about 3-4 cm during the first days. They build up the layers to 6- 10 cm after a few days. The coffees are moved frequently and they are covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying becomes more homogeneous. Drying naturals at these altitudes can take up to 20 days.