Ethiopia
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Floral aromatics of jasmine, pronounced stone fruit flavor. Complex citric acidity, well balanced with a strawberry sweetness. Velvety and smooth mouthfeel.
The area of Adado is characterised by lush vegetation and lies in the “true forest” zone of Gedeo. The protection and handling of the coffee is carried out on a manual basis, the development work is done through the application of age-old cultural traditional means rather than artificial modern pest control and fertilizers. Our importer works together with the Yirgacheffe Coffee Farmers Cooperative to pay premiums for better cherry selection and to bring back the classic Yirgacheffe profile that was obscured by the homogenazation of the Ethiopian Coffee Exchange.
We cupped this coffee blind and where surprised about it's cleanliness and representative Yirgacheffe flavor profile.
It is our second time with the Adado.
We roast on Tuesdays and ship your order the following day.
Package content: 350 Grams or 1 Kilogram
Region: Yirgacheffe Gedeo
Variety: Heirloom Varieties 混合原生种
Process: Washed 水洗
Altitude: 2000–2350（！）
Category: 90+
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烘焙商：Bonanza Coffee（柏林）
烘焙度 Roast Profile：浅
风味形容：茉莉花香气，明显的核果调风味。复杂的柑橘酸，与草莓般的甜感构成绝妙的平衡。丝滑而平顺的口感
新鲜度：烘焙后第14天
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冲煮方式：手冲滴滤
滤杯：Hario V60
水温：95度C
研磨度：匿名二代新磨芯 一圈半少两格（细于白砂糖）
粉量：15
注水总量：240g（1:16）
闷蒸时间：30s（水量40g）
总萃取时间：2min35s（30s+70s+55s）
手法：两次注水，第一次翻搅快速拉高水面，等待十秒，第二次轻柔划圈到结束；尾段捞粉两次避免堵塞（这个豆子就算用V60好像下水也不快，很奇怪……捞晚了还是有点轻微涩感）
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香气：柑橘调混合着甜润的杏与桃的香气，以及有点像茉莉花的花香……（还蛮强的）
口味：平衡感很强，干净度爆表，醇厚度和口感的润滑在这个烘焙度上绝对不同凡响，直逼搅拌法冲煮的知识分子水洗中烘豆……尾韵柑橘调和甜度都很持久，酸度活跃，花香也还有；喝到嘴里桃子等核果类风味没有Nekisse明确，但也相当不俗了。冷下来稍微有一点点过萃感。
评价：似乎还可以再磨粗一些些或加快下水，1:16的水粉比对于风味的层次感体现来说是底线了，之前试的1:15就会缺少一些明确的风味。
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2016-05-03 13:51:46
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