Adamo - Traditional Natural - Ethiopia
18,95
Low in stock
Traditional Natural, JARC 74110 & 74112, Lightest Roaster Influence
3 key notes: [Strawberry, Bergamot, Wildly Floral]
When we went to Ethiopia in February, we aimed to go visit all of our key supply chain partners in country. We visited Mike Mamo's Addis Exporter lab - where Ture Waji also partners for export operations. We cupped fresh crop samples from Mike and Ture, and confirmed many of our returning coffees - and a few new ones.
As we looked set to leave, Ture hurried an extra set of samples to us - a set of late harvest + special projects. We cannot emphasise how exciting these are lots are and we are eagerly talking to Osito on bringing them in. We managed to wangle just one of these coffees onto the container of Sookoo coffees (apparently quite difficult as far as export paperwork goes, as this was produced under Ture's other export company, Mayole coffee which is focusing on the highest altitude production in Uraga). This is the first year of production from this station and group of smallholders, and Ture informs us we were the first roaster in Europe to contract this coffee.
Unfortunately not the first to release - the amount that needed to come in to justify going on the box meant we couldn't take it all, and we've been scooped ;)
Anyway, all this to lead up to: this coffee is a banger. Maybe one of our favourite trad natty Ethiopians we've ever released, maybe one of our favourite trad natties EVER. One that was worth delaying an entire container to file paperwork to get it to the UK. One of our highest altitude lots ever - the farms go up to 2500 MASL+
We're tasting:
Wildly floral aromatics - we're finding sweet pea flower, honeysuckle, and jasmine. In the cup it's big blueberry, wild strawberry and lavender on the hot cup, with blood orange acidity + sweetness alongside fresh citrus zest and parma violet. As it cools becoming more defined - more strawberry/raspberry, the citrus + florals evolving to bergamot alongside rose, a little hint of coriander seed. Super complex
Coffee information
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Origin
Ethiopia
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Roastlevel
Light
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Roastdate
Recipe
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RECIPE
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RECIPE DETAILS
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Best Brewed with
Filter/Turbo Espresso
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Just a classic super high altitude, super dense, super small screen size Ethiopian natty - can absolutely take the heat, so we go for a very short energetic roast with the end damped down a smidge to preserve florals and acids.
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Best Rested
4+ weeks
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Filter
62g/L, 96°C when fresh; 92°C when rested
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Espresso
18g/50g/18-22s
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We're tasting
Wildly floral aromatics - we're finding sweet pea flower, honeysuckle, and jasmine. In the cup it's big blueberry, wild strawberry and lavender on the hot cup, with blood orange acidity + sweetness alongside fresh citrus zest and parma violet. As it cools becoming more defined - more strawberry/raspberry, the citrus + florals evolving to bergamot alongside rose, a little hint of coriander seed. Super complex
