Washed Ethiopia Info

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ETHIOPIA Yirgacheffe- Adado
(Washed Processed)

(Photo Credit: covoyacoffee.com)
(Pictured: Coffee cherries that have been picked and laid out)

(From covoyacoffee.com)

This Grade 1, wet processed coffee is from the Adado Washing Station in the highlands of southern Ethiopia, the coffee region famously known as Yirgacheffe. The farmers who deliver to this washing station are smallholders growing coffee on just a few hectares or as a garden crop above 1800 meters. The coffee plants are Ethiopians heirloom varietals. During milling the coffee is fermented for 24-36 hours depending on weather, washed and then dried on raised beds for one week while final quality sorts are conducted.
Coffee is ancient in Ethiopia, but coffee farming is not. By the end of the 9th Century coffee was actively being cultivated in Ethiopia as food, but probably not as a beverage. It was the Arab world that developed brewing. Even as coffee became an export for Ethiopia in the late 1800’s, Ethiopian coffee was the result of gathering rather than agricultural practices. A hundred years ago, plantations, mostly in Harar, were still the exception, while “Kaffa” coffee from the southwest was still harvested wild. In 1935, William Ukers wrote: “Wild coffee is also known as Kaffa coffee, from one of the districts where it grows most abundantly in a state of nature. The trees grow in such profusion that the possible supply, at a minimum of labor in gathering, is practically unlimited. It is said that in south-western Abyssinia there are immense forests of it that have never been encroached upon except at the outskirts.”

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(This video is of coffee grown in Peru, but the processing remains almost the same in every coffee growing region)

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