Ethiopia Adorsi
Ethiopia Adorsi
Ethiopia Adorsi
Ethiopia Adorsi
Ethiopia Adorsi
Ethiopia Adorsi

Ethiopia Adorsi

$29.00 Sale • Save

Black currant and red plum lead in this washed Ethiopian coffee, with a gentle body and clean, refreshing finish. The cup is bright and expressive without being sharp, showing the clarity and balance typical of well-processed washed Yirgacheffe coffees. It’s a staff favourite for its precision, drinkability, and quiet complexity.

Sourced through Common Goal Coffee, a British Columbia–based importer focused on quality, transparency, and long-standing producer relationships in Ethiopia.

Cup Profile:
Black currant, red plum, gentle body

Varietal:
Kerume

Process:

Washed

Region:
Gedeo Zone – Yirgacheffe (Aricha)

Producers:
Smallholder farmers (800+ contributors)

Elevation:
1,900–2,150 MASL

Not sure where to start? Check out our Coffee Quiz!

Grind Whole Bean
Size 340G
Your Product Purchase Options
No available purchase options for this selection.
Delivery Every
Why subscribe?
  • Save 10% every time
  • Earn 1.5x reward points
  • First access to new offerings
  • Swap, pause, or gift anytime

Origin Story

This coffee comes from the Adorsi Washing Station in the Aricha area of Yirgacheffe, located in Ethiopia’s Gedeo Zone. The station is owned and operated by the Yonis family and serves more than 800 smallholder farmers who deliver ripe cherries during harvest.

Cherries are carefully sorted, fully washed, and dried slowly on raised beds to preserve clarity and aromatics. This lot balances fruit and structure, offering sweetness and brightness without excess weight.

The result is a classic washed Yirgacheffe expression — clean, layered, and easy to return to. It’s a coffee that rewards attention but remains comfortable as a daily cup.

Brew Guide

These brew guides are built by our Roastery team to help you brew great coffee, every time. Each method outlines a clear process designed to bring out the best in your coffee.

Espresso Machine

  1. Grind coffee very fine. It should be similar to confectioners sugar.
  2. Weigh your dose. 19 grams is a good starting point.
  3. Distribute the ground coffee as evenly as possible. There are tools for this or you can do it by hand.
  4. Tamp the coffee, making sure the bed of grounds is as level as possible.
  5. Purge your group head by running a small amount of water into the drip tray.
  6. Insert the portafilter and engage the brew right away.
  7. The shot should take several seconds to start flowing and the total time should be around 30 seconds.
  8. If you are making a milk drink you can steam the milk while your shot is pouring.

A few espresso fundamentals:

  • Always brew with a clean, hot, dry portafilter.
  • Use your hand to swipe away any loose grounds on the rim or tabs of the portafilter before inserting to brew.
  • If the shot is running too slow you need to coarsen the grind. If the shot is running too fast fine the grind.
  • Make grind adjustments in small increments.
  • Always pull a couple of shots after an adjustment before deciding whether or not to readjust.
  • Always purge off a bit of steam before and after you steam milk to clean the wand out. Never soak the steam wand or leave it submerged in milk.
Chemex

  1. Wet filter with boiling water
  2. Put in 40 grams of medium ground coffee
  3. Pour in 200 grams of water & allow coffee to bloom
  4. Pour in remaining 480 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. Let drip till done
Conical Pour Over

  1. Wet filter with boiling water and discard water
  2. Put in 20 grams of medium ground coffee
  3. Pour in 100 grams of water & allow coffee to bloom
  4. Pour in remaining 240 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. When all water is in stir once in a circular motion
  6. Let drip till done
Aeropress

  1. Place the top portion of the brewer upside down on table
  2. Fit the bottom section over the rubber basket (At this point the numbers should be upside down on both parts of the brewer.)
  3. Put in 15 grams of medium ground coffee
  4. Pour in hot water to top (around 250 grams)
  5. Stir and make sure there are no dry grounds hiding at the bottom
  6. Let sit for 45 seconds
  7. Affix the filter cap with a wetted paper filter into the fitting (this should be at the top at this point) and depress a tiny bit so the slurry is close to the filter.
  8. Carefully invert the entire brewer onto your heated mug and press to the bottom.
French Press

  1. Put in 55 grams of coarse ground coffee
  2. Pour in 935 grams of water just off the boil
  3. Stir
  4. Fit top on to retain heat and wait 4 minutes
  5. Plunge
  6. Decant to another vessel

Perfect Pairings
Customers rate us 4.9/5 based on 611 reviews.