You’d never guess this coffee was honey-processed by the prep. Its clean, polished green appearance keeps a lid on the fact that the parchment was dried in mucilage. It’s a very dense, nicely sorted grade 2. Typically dry for a washed Ethiopia, besides the high density its standout feature is screen size. A steady 70% of the lot falls between screens 15 and 16 (and over 90% 14-17), which should make it a little easier than the average Ethiopia to track development and color changes during the roast.



A truly lovely coffee, performed well on both roasts. Our second roast, PR-0327, had clearer and more present florals on the cupping table compared to our first roast, PR-0326, which had more developed sugar browning flavors. These two roasts are a good example of how we would roast this coffee for a single origin espresso (PR-0326) and for filter brew (PR-0327). Although both have the same end temperature, their ColorTrack scores were very different, nearly 3 points apart.

When we look at the chart that displays the different stages of roasting between the two roasts, we can see that almost 65% of PR-0326 is Maillard reactions. PR-0327, on the other hand, is much less with only 56% of the total duration with Maillard reactions changing the color of the coffee. To achieve the shorter, lighter roast, we relied on a hotter drum using a high charge temperature and low gas, with a large boost of heat before the Maillard reactions begin. We kept the flame high through the finish because of the dense nature of this coffee and we wanted to get a relatively high end temperature in a short amount of time which gave us a lot of acid complexity in the cup.


Brewing a comparison of the two roasts in identical Chemex produced some interesting results. At a standard ratio and grind, the coffee in both cases responded very slowly to water. The resulting brews, even at 9 minutes, were tasty, but low in soluble material. Curious about how to work with this coffee, I asked Richard to try a Kalita and see if he could get the brew time under 4 minutes. Using a higher coffee to water ratio, Richard’s brew still took nearly 5 minutes, was high in solubles but still relatively low extraction percentage. Regardless, we tended to favor Jen’s lighter second roast, PR-0327, and Richard’s Kalita brew was seen as offering a bit more clarity and distinct floral notes than the Chemex. If you’re brewing this coffee in small batches, keep in mind you may have to wait a little longer than you’re accustomed to for similarly tasty coffees.

Origin Information

Adado Cooperative
Indigenous heirloom cultivars
Gedeo Zone, Southern Nations, Nationalities and Peoples' Region, Ethiopia
October – December
1,750 – 2,350 meters
Eco-pulped without water and dried on raised beds

Background Details

This coffee is sourced from family-owned farms organized around the Adado Cooperative located within the coffee region of Yirgacheffe in the Gedeo Zone, Southern Nations, Nationalities and Peoples' Region, Ethiopia.  The Adado Cooperative currently has 1,128 members.  In 2002, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established in 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia.  There are twenty-six other cooperatives affiliated with the YCFCU totaling more than 45,000 members.