Adorsi Washing StationCoffee Beans
Origin
- Region: Ethiopia
- Variety: Heirloom variety
- Process: Washed process
- Roast: Cinnamon Roast
- Altitude: 2050-2100 meters
- Sample Batch:
- Grower:
Flavor Notes:
Lemon blossom, bergamot, lemon, honey, caramel
- Aroma: Average
- Cleanliness: Medium
- Sweetness:Average
- Acidity:Medium
- Body:Slight
- Bitterness:None
- Aftertaste:Average
- After Cooling:Average
Adorsi Washing StationCoffee Bean Intro:
Yirgacheffe is a small town in Ethiopia, situated at an altitude of 1700-2100 meters, and is one of the highest-altitude coffee-growing regions in the world, as well as synonymous with Ethiopia’s specialty coffee. Lakes such as Lake Turkana, Lake Abaya, and Lake Chamo bring abundant moisture to the area. In the Rift Valley, represented by the Misty Valley, fog lingers all year round, creating a spring-like climate all seasons long, with gentle breezes, cool and humid conditions. Thousands of coffee trees thrive here, giving rise to Yirgacheffe’s unique terroir—a mysterious interplay of floral and fruity aromas that constantly shifts.
The Adorsi Washing Station is owned by Testi Coffee, a coffee export company operated by the Yonis family. It was founded in 2009 by Faysel A. Yonis, the first in the family to seriously engage in the coffee industry. He also hired his nephew Adham, who grew up and studied in the United States, bringing significant contributions to the company’s expansion and marketing. Testi Coffee currently operates four washing stations across four growing regions: Guji, Yirgacheffe, Sidamo, and Limu.
It’s worth mentioning that in the 2019 Ethiopia TOH competition, the champion batch from Adorsi Washing Station scored 91 points. Last year, Peony scored 88 points in the same competition, and this year Adorsi surpassed that by 3 points.
The Taste of Harvest (T.O.H.) is an initiative launched by the African Fine Coffees Association (AFCA), held annually across 12 coffee-producing countries in Africa. It is similar in nature to the C.O.E. (Cup of Excellence) competition. The T.O.H. competition process generally involves an initial round where batches scoring below 80 points are eliminated, gradually selecting the highest-quality green beans from each region to advance to the national-level competition. National and international judges then cup and score the beans based on standards from the Specialty Coffee Association of America (SCAA), with the highest-scoring entry crowned the national champion of the year.
Currently, there are seven member countries: Ethiopia, Kenya, Uganda, Tanzania, Malawi, Zambia, and the Republic of Congo. The competition is divided into regional and pan-African rounds, with an initial elimination round removing batches scoring below 80 points. T.O.H. selects the highest-quality green beans from each producing area, which are then cupped and scored by both national and international judges according to SCAA standards.
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Region Intro:
Ethiopia is located in a land full of wonders, and all the Arabica coffees we have or have not tasted originate here.
Documented historical evidence of coffee in Ethiopia dates back to the 4th-5th centuries AD. At that time, due to wars between ethnic groups, coffee spread with people's conquests and migrations to Yemen on the Arabian Peninsula. Later, with the rise of the Ottoman Empire and the spread of Islam, through various circumstances, Europe began to have coffeehouses and the coffeehouse culture that gradually formed along with them. Subsequently, Central America began to cultivate coffee, and India and Indonesia in Asia began large-scale commercial coffee cultivation. Having gone through several hundred years in this way, we have only now arrived at today's third wave of specialty coffee.
Brewing Tips:
Recommended brewing method: pour-over
Dripper: V60 dripper
Water temperature: 90-92°C
Coffee dosage: 15g
Coffee-to-water ratio: 1:15
Grind size: medium-fine grind (80% passing through a No. 20 sieve according to Chinese standards)
Brewing technique: pulsed pouring
Bloom with 30g of water for about 30 seconds. Pour 125g of water in small streams in a circular motion centered around the coffee bed for the first pulse. When the water level drops and is about to expose the coffee bed, continue pouring to reach 225g total. Remove the dripper when the water level is about to expose the coffee bed. (Start timing from the bloom.) Total brew time: 2’00”.
