ADNAN, ETHIOPIA

This coffee comes from the Adnan Washing Station in Kebina village, Sidama, where around 700 smallholder farmers deliver their cherries. The station uses traditional Ethiopian methods, employing shade nets to slow the drying process, which can take up to 30 days. This extended drying allows for a highly controlled and consistent cup profile.

The special preparation involves cherries collected from a select group of smallholder farmers, with 90% perfectly ripe, 5% semi-ripe, and 5% overripe. Processed separately and often from a single day’s harvest, this natural coffee undergoes rigorous sorting and is dried on raised beds for 8–25 days, depending on the weather.