Organic Ethiopia Adado from Yirgacheffe

40,00 DKK280,00 DKK

The Coffee has a dark chocolaty mouthfeel, long aftertaste. The taste of peach and bergamotte leaves a sweet body without too much acidity. Its Ideal for Espresso and drip coffee, as well as Siphon.


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This new crop from Ethiopia, Yirgacheffe is absolute fantastic. The washing station Adado & Dado is hand sorting the unripe berries and only leave the best back. Its not new – but the outcome gets better and better.

At the moment the Gedeo Zone is blooming up and it looks as they have managed to recreate the hard core of Coffees, as it happens everywhere in Ethiopia.

This coffee is from small farm holders.


Variety 100 % Organic Heirloom Arabica
Processing Washed coffee
Land/Region Ethiopia, Yirgacheffe
Farm Adado
Altitude 1800-2200 masl
Cupping Score 90
Roast Master, Quality cupper & Barista Søren Stiller Markussen




Mængde / amount

250 gram, 500 gram, 1000 gram


Black Coffee / Whole beans, Espresso / Whole beans, Black coffee grinded for French Press, Black coffee grinded for filter, Green beans

Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands. 1 step: Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter". 2 step: Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time. 3 step: building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises. Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Virsa versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water.
Dosering 20 g dobb shot
Ekstraktion 27-29 sek
Vægt i væske 38 g.
Ekstraktion rate  20/38= 0,52%
The dose is calculated using a 20g porta filter Min dose 19G/Max dose 21 g. pr dobb espresso.