Adamo

When we went to Ethiopia in February, we aimed to go visit all of our key supply chain partners in country. We visited Mike Mamo's Addis Exporter lab - where Ture Waji also partners for export operations. We cupped fresh crop samples from Mike and Ture, and confirmed many of our returning coffees - and a few new ones.

As we looked set to leave, Ture hurried an extra set of samples to us - a set of late harvest + special projects. We cannot emphasise how exciting these are lots are and we are eagerly talking to Osito on bringing them in. We managed to wangle just one of these coffees onto the container of Sookoo coffees (apparently quite difficult as far as export paperwork goes, as this was produced under Ture's other export company, Mayole coffee which is focusing on the highest altitude production in Uraga). This is the first year of production from this station and group of smallholders, and Ture informs us we were the first roaster in Europe to contract this coffee.

Unfortunately not the first to release - the amount that needed to come in to justify going on the box meant we couldn't take it all, and we've been scooped ;) Anyway, all this to lead up to: this coffee is a banger. Maybe one of our favourite trad natty Ethiopians we've ever released, maybe one of our favourite trad natties EVER. One that was worth delaying an entire container to file paperwork to get it to the UK. One of our highest altitude lots ever - the farms go up to 2500 MASL+

Sourced from the Uraga region of Ethiopia · Uraga, the Adamo lot is produced by Ture Waji. This coffee is grown at an elevation of 2500 masl and undergoes a natural process. In the context of specialty coffee, natural-processed coffees—where the cherry remains intact during drying—often develop a heavier body and pronounced fruit-forward characteristics compared to washed counterparts. You can learn more about the nuances of these processing methods to better understand how such techniques influence the final cup profile.

This specific offering is roasted by Dayglow. When evaluating the complexity of a coffee like Adamo, it is helpful to reference a flavor wheel to identify and categorize the diverse aromatic compounds present. By examining the intersection of high-altitude cultivation in Uraga and the natural drying method, one gains a clearer picture of the unique terroir that defines this particular Ethiopian selection.