Soft, delicate floral Yerga Shefi Adot Flavor, character, taste and estate introduction

Choose fresh coffee beans. Pay attention to whether the color and particle size of the beans are consistent when purchasing. Good coffee beans have a bright and shiny appearance, and have a strong aroma without mixing odors. No matter what kind of coffee beans, freshness is an important factor affecting quality. When purchasing, grab one or two coffee beans in the mouth to chew, to crisp sound (indicating that the coffee is not wet), teeth cheek fragrance is the top grade, but it is best to pinch with your hand, feel whether solid, rather than buy crispy shell coffee. If the coffee beans have lost their aroma or smell old, it means that the coffee beans are no longer fresh and are not suitable for purchase.

Freshly fried coffee beans are not suitable for immediate drinking and should be stored for a week in order to completely release the gases in the beans.

Generally speaking, the best drinking period of coffee is one week after frying, when the coffee beans are the freshest and the aroma (Aroma) tastes the best.

In addition, the purity of coffee beans is also another consideration factor, experts choose coffee, not necessarily to see the size of the particles, but to grab a handful of single coffee beans (Regional Coffee), about dozens of weight, to see whether the color of each single bean is consistent, particle size, shape is similar, so as not to buy mixed beans disguised as inferior products. But if it is a comprehensive bean (Blended Coffee), the size, color difference is a normal phenomenon. In addition, heavy fire and medium and deep roasting method will cause coffee beans to be oily, but if the beans are lightly roasted, it means that they have deteriorated, not only the degree of fragrance is reduced, but also astringent and sour. In short, when buying coffee, you should pay attention to its freshness, aroma and whether it has an old taste, and the ideal purchase quantity is to drink it in half a month. Two methods of coffee bean production after harvest to the market before shipment to remove the skin, pulp, skin and silver. There are two methods: drying (also known as natural method or non-washing) and washing.

Country: Ethiopia Fiscal year: 2003

Grade: G1

Production area: Guido Gedeo

Altitude: 1900-2100 m

Treatment: Sunlight

Breed: Native species Heirloom

Producer: Adado Cooperative

Flavor: Blueberry, honey, purple fruit, citrus notes

Adado is an amazing micro-production area in Yegashefi. When the bag is opened, the air is filled with a lot of blueberry and vanilla aromas. After baking and grinding, the aroma will explode again. This is a veritable blueberry bomb. The first bite is rich blueberry flavor with a hint of balanced fruit acids, typical of sun-baked coffee. The cup is sweet, full of soft, delicate flowers. Quite simply, this is an amazing cup of coffee, rich fruity, thick bady, sweet and delicate floral.

Adado Co-op coffee comes from the Gedeo Zone in Ethiopia's southeastern plateau, with the capital city of Addis Ababa in the north. Gedeo people (often referred to as Darasa people) are classified as a culturally and linguistically distinct ethnic group. It is bordered by Sidama to the east, Alaba to the north, Burji to the west and Guji to the south. All the communities here belong to Cushitic languages in East Africa, and their main activity area since ancient times is the upper cliff of Sidamo Northern Rift Valley. To this day, Gedeo remains one of the most densely populated areas in Ethiopia.