Gedicho – Ethiopia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Nafkot Admasu
Nafkot Admasu is an inspiring and dedicated female coffee producer, who’s farm and processing station contribute to the vibrant coffee landscape of Idido, Yirgacheffe. Her journey is characterised by a deep connection to her land, commitment to quality, and a vision for empowerment. Admasu’s 0.5 hectare farm and processing station sits at an elevation of 2150 metres. This unique environment serves as the backdrop for cultivating exceptional Heirloom cultivar coffee beans, known for their distinct nuanced flavours. During the harvest season Nafkot employs 35 seasonal workers, along with a core team of 6 permanent employees, who collectively share her dedication to producing high-quality coffee. Her farming practices are rooted in tradition, as the coffee is cultivated under the shade of false banana trees, fostering a sustainable and harmonious ecosystem.
Harvest and Processing
Nafkot does not operate a washing station, so after being meticulously handpicked, the coffee cherries undergo natural processing. Unlike washed coffees, these coffee beans are dried inside the whole coffee cherry fruit. This unique method allows the seeds to soak up all the natural sugars and fruit flavors from the fruit's sticky juices while drying under the sun. - sun-drying over a period of 12 to 15 days.
About this Coffee
Cupping score: 87.00
Farm: Nafkot Admasu farm
Producer: Nafkot Admasu
Region: Gedicho, Yirgacheffe
Altitude: 2150 MASL
Variety: heirloom
Processing: natural
About the Variety
Heirloom Ethiopia is a catch-all term used for thousands of wild, uncataloged coffee varieties native to Ethiopia—the birthplace of Arabica coffee. Instead of single distinct varieties (like Bourbon or Caturra), an Ethiopian Heirloom lot is typically a regional field blend harvested from forest coffee trees or smallholder garden plots.
Natural Processing
Natural (or Dry) Processing is the oldest and most traditional method of preparing coffee. The defining characteristic is that the entire, intact coffee cherry dries around the bean before any hulling or washing takes place. Instead of removing the fruit skin and pulp immediately after harvest, the cherries are spread out in thin layers—usually on raised drying beds or concrete patios—to dry in the sun.
