Ethiopia Bule Adado [Filter] 250g
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Ethiopia Bule Adado [Filter] 250g
domestic: CHF 7 up to 2kg, free for 5+ coffee bags
international: CHF 18/22 (Europe/worldwide) for up to 6 coffee bags
We have been purchasing this gorgeous Yirgacheffe natural, produced by the Adado Cooperative, for the fourth year in a row. Every year, the coffee brings its own, characteristic flavor into the cup – with slight differences from one year to the next. The coffee is grown in Daro Kebele next to the Aboole river in the Bule District. The cooperative unites almost 1'300 smallholder farmers, of which a little more than 200 are women. During harvest season, it occupies around 185 workers.
The cooperative has been part of the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) since 2010. The YCFCU acts as a trader for its member cooperatives and takes care of sales and marketing. It further invests in building projects in the community, for example for a school or bridges to link isolated areas, and organizes workshops and meetings for its members. All cooperatives that are part of the YCFCU are located in the Gedeo Zone in southern Ethiopia.
In the past, we have bought various coffees from the YCFCU, all of which were of great quality. We stuck with the two favorites: Worka, roasted for espresso, and Bule Adado, which we roast for filter brewing.
These coffees of the native varieties Kudhume, Wolisho and Dega are grown and processed according to Fairtrade and organic standards. The coffee is sorted by hand and then sun-dried. The drying process can take up to 30 days. To protect it from rain and too much heat, the coffee is covered overnight as well as during the hottest hours of the day. Once it is dried sufficiently, YCFCU's own trucks take the coffee to Addis Ababa, where it goes through various quality checks before it's exported and then reaches Europe by way of Djibouti.
Bule Adado is floral and won our hearts with mellow tea notes and a berry-like fruitiness. This year, elegant white tea aromatics stand out for us. An intense cranberry-like acidity hits a lot of sweetness, which results in a wonderfully balanced cup. We do particularly enjoy this year's Bule Adado.
Brewing Recommendation
This coffee we prefer clear and clean so we try to avoid too much turbulence when pouring. To achieve a sufficient extraction despite we recommend to use quite a fine grind setting and a recipe with several pours:
18g coffee, 300g water at 93°c, Hario paper filter, Origami Dripper
00:00 Pour 50g of water, stir with spoon
00:40 pour another 150g
01:00 pour another 50g
01:15 pour another 50g
01:50 swirl lightly
Extraction time: around 2:50