Our seasonal Holiday coffee is back!  Grade 1 Heirloom Ethiopian Varietals.  

Cup Notes:  Delicate, sweet and citric with floral jasmine, bergamot, lime and chocolate flavors.  Caramel and praline with mellow floral and cooked stone fruit flavors. Tart acidity and fruit-like sweetness

All Superior Collection coffees are sold in 12 oz bags

Notes from our Importer

This lot comes to us from the Adorsi washing station in the Tulise village within Yirgacheffe. 

Approximately 700 small-holder farmers deliver cherry to this washing station.

At the Adorsi washing station, they process coffee in traditional Ethiopian fashion with some new advancements like extended fermentation time. They utilize float tanks to remove everything except the ripest cherries. Cherries are deplulped and fermented for 72 hours before being dried on raised beds. This extended fermentation time allows them to replace the water with fresh water roughly every 24 hours, resulting in an incredibly impressive and clean cup profile. 

Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.

The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.

Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee.