Adorsi Washing Station serves about 500 smallholder producers in the area, most of whom grow coffee on around 2 hectares of land. The most common variety here is Kurume or Kudhume. This is a landrace variety that is relatively common in Yirgacheffe; the seeds tend to be quite small in size.
Coffees in Ethiopia are typically traceable to the washing station level: The average producer delivers their cherry to the washing station, where it is blended with other producers' deliveries and processed as necessary. Here, the Washed coffees are picked ripe, rinsed clean, de-pulped, fermented overnight and then dried on raised beds for 10-15 days.
ABOUT ETHIOPIAN COFFEE
Unlike most coffee-growing countries, the coffee plant originated here, not introduced through settlement. Instead, growing, processing, and drinking coffee is part of the everyday way of life and has been for centuries.
There is 99% more genetic material in Ethiopia’s coffee alone than in the entire rest of the world; the result is a coffee lover’s dream. There are no coffees that are spoken of with the reverence or romance that Ethiopian coffees are.
Coffee is still commonly enjoyed as part of a ceremonial preparation, gathering of family and friends. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before brewing. The process takes about an hour from start to finish and is considered a regular show of hospitality.
Honour this tradition and invite your friends and family over to enjoy a cup of Ethiopian coffee today.