Yirgacheffes - what we affectionately call "Yirgy's" - are among our absolute favorites. Over the past few years, some forward thinking cooperatives have started to take the amazing coffees from this region and meticulously process them in the natural method. That is, placing the freshly harvested, ripe berries on raised beds and allowing the fruit to ferment away. This is done under intense scrutiny and close supervision, since if done improperly, this method can lead to cup defects.
The result is simply almost too much for the senses. Even comparing the aroma of the green beans, it is evident that this Adado is something special.
The Adado name is known for producing a consistently high-quality cup. Culled together from a few thousand small farms - some producing just a few bags of ripe cherries - from wild, heirloom, native coffee trees, this coffee is a testament to the seriousness of coffee in Ethiopia.