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 MASL

Size 340G
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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.

Customers rate us 4.9/5 based on 549 reviews.

Brew Guide

Our head roasters have always vouched to brew what tastes good to you. We use these guides as a starting point and a general process through each method to brew the best 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

Worth A Try