Ethiopia Ayele Adola 250g

We finally got our hands on the Ethiopian natural we were hoping for. Jammy, expressive and absolutely no need to shout about its quality; you can sense it the moment you open the bag. This comes down to Ayele Adola and his commitment to time-tested methods: handpicking cherries at full ripeness and slow drying on African beds. Add the high-elevation micro-region of Harruu with its stable climate, abundant sunshine and low humidity and you end up with the perfect recipe for a beautiful coffee. In these conditions, the 74158 varietal shows its full character.

Once harvested, the ripe cherries are laid out on raised beds where they dry gently for 25 to 30 days. Afterwards, they rest in sealed bags and shaded storage to stabilise before the next stage of preparation. It is the most classic form of Ethiopian natural processing: no gimmicks, no pressure to experiment, just a level of consistency that speaks for itself.

In the cup this consistency shines even brighter. Notes of plum, wild-berry jam and a soft floral lift carry gracefully, while a subtle wine-like touch adds depth and structure, leaving a round and syrupy finish.