Ethiopia Yirgacheffe Grade Zero Washed Adame Kebele – 28183 – 30.0 kg Box/Vacuum Pack – SPOT RCWHSE

Price $6.71 per pound

Bag Weight 67.13 lbs

Position Spot

Bags 539

Warehouses Oakland

Flavor Profile Peach, Rose Hips, honey, milk chocolate

About this coffee

Grower

839 producers organized around Adame processing station

Altitude

1950 – 2100 masl

Variety

Indigenous landraces and heirloom cultivars

Soil

Vertisol

Region

Adame kebele, Yirgacheffe woreda, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia

Process

Fully washed and dried on raised beds, and milled to zero defects

Harvest

October – January

Certification

Conventional

Coffee Background

The Adame washing station is an independent processing site named after the kebele or municipality in which it’s located. The Adame area is part of the larger Yirga Chefe (also spelled Yirgacheffe) area, one of 8 woredas, or districts, that together comprise the dense and competitive highland zone of Gedeo. Gedeo itself, though a large and complex producing region for coffee, is often commercially referred to as “Yirgacheffe”, after the Yirga Chefe district whose historically significant coffee terroir brought notoriety to the entire zone. 

Adame station was originally constructed in 2013 and today is managed by Birhanesmeskel Abera, who oversees a processing staff of about 250 during harvest months. In addition to traditional fully washed coffees, the station produces sundried naturals and honeys as well—a rare find in Ethiopia’s still largely traditional processing culture. Fully washed coffees, such as this one, are hand sorted and depulped the day of picking, fermented overnight, and then dried on raised beds between 12 and 15 days. 

“Grade Zero” is a custom dry-milling specification born from a collaborative effort between Royal Coffee and Adame’s milling and exporting partner, Ranger Industry & Trading. Once dried and rested, the parchment coffee is treated to extra sorting steps at the dry mill, including multiple additional passes in the color sorter and a longer, slower hand-removal of imperfections. The idea is to present a better-than-Grade 1 result, hence the grade “0”. We want coffees like these to inspire roasters to consider new possibilities for Gedeo sourcing and producer collaboration, as well as motivate producer groups to come up with innovative targets of their own. Southern Ethiopia has long been a place Royal has wanted to see surpass its (admittedly, ridiculously high) status quo, and each coffee like this is a small step in that direction. 

The original idea of the Grade Zero initiative was to design a near-perfect rendition of top microlots from throughout southern Ethiopia. Royal started with a single washing station in Gedeb, and small volumes—only about 100 bags. These experimental microlots from a few years ago have grown into a steady, annual grade that we pay a premium for, and whose audience is rapidly growing. This lot, for example, is a full container of vacuum pack boxes. And it's exquisite in the cup: full of refined berry, citrus, and passion fruit, tangy with concentrated acids and lively with soft florals.