With a rich, medium body and jam-like complexity, Ethiopia Natural Yirgacheffe Adame Gorbota cherries are hand-picked from genetically diverse heirloom trees. Natural processed, the densest cherries are picked and sun dried for three weeks, allowing fermentation of the fruit. The cherries are then stripped of their outer husk, where the inner pulp remains, providing a truly unique coffee experience. Milk chocolaty overtones prevail as strong notes of strawberry weave through an air of vanilla, resulting in a creamy bloom and finish. Brew hot, but it’s on the cool where the nuances prevail.
Fruit notes and acidity peak at a lighter roast, this is a bright coffee. While this coffee can handle all roast levels we love it at a lighter medium roast with no help from sugars or milks/creams. This is a naturally sweet coffee.
Abiyot Ageze has been dedicated to the art and skill of natural processed coffee, so much that he takes a hands-on approach, only accepting the finest quality beans from select farms. His processing techniques and resulting cup have earned him accolades with Ethiopia's annual Cup of Excellence.
The Adame Gorbota cooperative is considered one of the best performers in the greater Yirgacheffe Coffee Farmers Cooperative Union. Adame Gorbota’s members may have as much as 12 acres, while the coop’s average member has about 1 acre. These are quintessential Gedeo family farms: small and forested, whose production is often divided between spacious, lofty coffee trees and a fruitless cousin of the banana plant, enset, whose pulp is packed into cakes, fermented underground, and then toasted as a staple starch. It is also used as a natural, organic fertilizer for coffee trees.This common pair of crops satisfies unique and separate needs: coffee for economic livelihood; and enset for nutrition.
Location-
Gedeo Zone, Yirgacheffe, Ethiopia
Altitude- 6,355 - 6,490 ft (1,900 - 2,100 m)
Varietal- Heirloom Indigenous
Process- Natural
Drying- Sun Dried on Raised Beds