Espresso - Adnan, Ethiopia

This lot comes to us from the Adnan Washing Station, located in the Kebina village of Sidama. Around 700 smallholder farmers deliver cherries to this station. At the Adnan Washing Station, coffee is processed using traditional Ethiopian methods. To slow the drying process, shade nets are used, sometimes extending drying times up to 30 days. This extended drying period is believed to allow for highly controlled and uniform drying, which results in a consistent and enhanced cup profile. The cherries for this special lot are sourced from a select group of smallholder farmers, who deliver cherries that meet very high standards.

Referred to as "special prep" in Ethiopia, this lot is made from cherries that are meticulously handpicked for their ripeness and quality. Approximately 90% of the cherries are perfectly ripe, with 10% being overripe or semi-ripe. Natural coffees are initially sorted by ripeness and quality before being washed clean. After that, the cherries are spread on raised drying beds or tables, where they are rotated regularly throughout the drying process, which typically lasts between 8 and 25 days, depending on weather conditions.

This lot is made from the 74148 heirloom variety, which was first researched at the Jimma Agricultural Research Center in 1974. All varieties within this group begin with "74xxx" and are not hybrids, but rather original landraces selected from mother trees. These varieties were chosen for their desirable traits, including high yield, quality, and disease resistance.