Ethiopia - Adamo

Tasting notes

In the roaster’s words

When we went to Ethiopia in February, we aimed to go visit all of our key supply chain partners in country. We visited Mike Mamo's Addis Exporter lab - where Ture Waji also partners for export operations. We cupped fresh crop samples from Mike and Ture, and confirmed many of our returning coffees - and a few new ones. On the way out, Ture gave us these samples - from his export business focusing nearly entirely on the highest altitude production in Uraga and Haro Wolabu. It wasn't until we got back to London to try them that we realised there was some serious, serious heat involved - possibly one of our favourite traditional Ethiopian naturals to date. First year of production for this community & station. Brew Guide: Best Brewed with: Filter/Turbo Espresso Just a classic super high altitude, super dense, super small screen size Ethiopian natty - can absolutely take the heat, so we go for a very short energetic roast with the end damped down a smidge to preserve florals and acids. Best Rested: 4+ weeks Filter: 62g/L, 96°C when fresh; 92°C when rested Espresso: 18g/50g/18-22s We're tasting: Wildly floral aromatics - we're finding sweet pea flower, honeysuckle, and jasmine. In the cup it's big blueberry, wild strawberry and lavender on the hot cup, with blood orange acidity + sweetness alongside fresh citrus zest and parma violet. As it cools becoming more defined - more strawberry/raspberry, the citrus + florals evolving to bergamot alongside rose, a little hint of coriander seed. Super complex Traceability Country of Origin: Ethiopia Region: Gora kebele, Haro Wolabu, Guji zone Producer: 20 smallholder producers, Mayole Coffee (Ture Waji) Farm: Gora Borawa drying station Variety: JARC 74110 & 74112 Elevation: 2200 - 2500 MASL Process: Traditional Natural: Ripe cherries hand picked, delivered to the Gora Borawa drying station, intensively sorted and then laid out in very thin layers to dry on raised beds under shade, with frequent turning and continual sorting. Dried over 3 weeks. Import Partner: Osito Harvest: Crop 25/26, Harvest: November to February, Arrived UK: 22/07/26. This is among the first exports ever from the Adamo group, but our fourth year working with Ture Waji The Story We've been working with Ture Waji's "Sookoo Coffee" for pretty much the duration we've run as a company. Coffee from the Bookkisa kebele first featured all the way back in Facility V3, and we've been buying ever since. Nicknamed "The King of Guji", Ture has always focused on Gu

Notes

Traditional natural process: ripe cherries hand picked, sorted, dried in thin layers on raised beds under shade over 3 weeks. Import partner: Osito. Crop 25/26; harvest November to February; arrived UK 22/07/26.