Ethiopia Adola Kebele Gr1 (200gr)

Ethiopia Adola Kebele Gr1 (200gr)

€11,00
QTY.
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Elegant, deep, sweetly savory. Lemon, apple, jasmine, cocoa and sugarcane in aroma and cup. High-toned, balanced structure with citrusy acidity and syrupy-smooth mouthfeel. The finish is long, resonant and flavor-saturated, carrying through on the promise of the cup.

2000 m

Heirloom

Adola station Guji

Ethiopia

Station Adola Guji

BEHIND PRODUCTION

The washing station is surrounded by a governmental forest reserve. The process for washed coffees is traditional, with wet fermentation, grading in channels by water and drying on raised beds. This coffee shines with unique character. The producer, Israel Degfa, has invested in both supporting local farmers and their communities, and in post-harvest development and quality control

LOCATION

Adola is an oromifa word meaning "place of gold mining". Surrounded by green and lush forest, dramatic topography and huge mountains, Adola is a big site with over 300 drying beds. They do different coffee processing trials, plus honeys and naturals, and they have set aside space to run experiments with an anaerobic like natural process this year.

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This coffee arrived to our Roastery via Moplaco . Having lived abroad most of her life, Heleanna fell into coffee in 2008 through the force majeure of destiny. She has been riding the third wave of coffee through rough seas but has finally dived into the clear blue waters. Moplaco expanded both down and up the chain of coffee and now controls processing, and with it, experimentation; farming and with it, hardship; exporting with all its drama; and finally roasting, and with it fun.

About Adola

PRODUCER:Israel Degfa

TERROIR:Guji

ALTITUDE:2000 m

PROCESS:Washed

ARRIVED IN:30kg grain pro

VARIETIES:Heirloom

AROMA:Tea, Lemon, Apple

FLAVOR:Jasmine, Lemongrass, Cocoa

BODY:Round

FINISH:Chocolate, Sugarcane

The farmers:

About thousand smallholder farmers deliver small quantities of cherries on a daily basis to the communal washing station, or to collection centers in the nearby villages. The average farm size for producers delivering to the Adola Wet Mill is two to three hectares, which is larger than the average farm in Ethiopia. These semi-forest farms have red clay soil and coffee grows amongst Kerero, Tikur Enchet, Besena and Berbera trees. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have fewer than 1500 trees per hectare, and one tree typically produces a quantity of cherries equal to less than 100 - 200 grams of green coffee.

The cultivars:

Farmers deliver a mix of local improved varieties like Certo and local Wolisho, plus native forest varieties that have been transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids, plus new and improved varieties based on the old strains.

Post-Harvest Processing Washed:

Harvest and cherry selection

Coffee cherries are harvested by family members, then hand-sorted to remove unripes and overripe cherries before they are delivered to the washing station for processing. Israel generally pays a higher price for good quality cherries, normally 2-4 Birr/kg on top of the general cherry prices.

Pulping and pre-grading

The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.

Fermentation

The parchment is fermented in water for 36-72 hours. Fermentation is slower at higher altitudes as temperatures are generally lower.

Washing and grading in channels

Coffees are washed in channels and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.

Soaked under clean water

Parchment is then soaked in tanks in clean water for 6-12 hours before it is moved to the drying tables.

Drying and handsorting

Parchment is dried on raised beds in the sun for 12 - 15 days. The time depends on the thickness of the layers and temperatures. For the premium grades they will continuously sort the parchment at the drying tables. Coffees are piled up and covered in shade nets or plastic during the hottest hours of the day and overnight.