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Citrus acidity, light-brown sugar, along with peach and apricot make up the opening notes of this coffee. More floral notes of jasmine, honeysuckle, fuse with tea-like characteristics that lend the impression of floral earl grey.

Adorsi takes its name from the washing station that processed this coffee. The coffee was grown by around 800 smallholder farmers located in and around Aricha in Yirgacheffe, names that will be fondly remembered by those familiar with some of our previous Ethiopian coffee offerings.
This particular lot is composed of Kurume, 74110 and 74112 coffee varieties. Kurume is an heirloom variety that has been well characterized and is widely cultivated in Yirgacheffee and Guji. The other two varieties were bred from heirloom varieties by the Jimma Agricultural Research Centre (JARC) in the 1970’s for their excellent cup characteristics and resistance to coffee berry disease. All three varieties are known for an abundance of stone fruit and tea notes.
This batch of coffee underwent an extended wet fermentation, in which the coffee was depulped and then submerged in cold water for around four days before being dried over a period of about two weeks on shaded raised beds. The resulting coffee is clean, crisp, sweet, and allows for the delicate, floral, cup qualities of the varieties shine through.

This coffee benefits from low temperature brew water and quick brew times. We recommend water around 190°F and brew times no more than 3 minutes, which can be facilitated by using larger pours for pour over devices eg. 2 pulses of 150g of water as opposed to 3 pulses at 100g