Adorsi sits at 2100 mdpl in central Yirgacheffe, a few kilometres out of the town. Faysel A. Yonis rebuilt the station and took its first cherries in 2018, and around eight hundred smallholders deliver here off plots in Aricha, Reko, Gersi and Idido.
Two landraces come in together. Kurume is the small one, hard and dense, named after a local fruit, and what it gives is tea. Wolisho is the larger bean off the bigger tree, and it gives citrus and a winey brightness. Most Gedeo coffee is some ratio of the two, and most of the time you never find out which is which.
A washed lot is where you can. Stripping the mucilage before drying takes away the layer that blurs them together, and both landraces arrive with their own outline intact. The lemon here is Wolisho. The tea is Kurume. They are not competing for the same space.
Lemon leads, clean and bright. Honey fills underneath it. Matcha runs green and faintly savoury through the middle, and brown sugar closes it out.
Every batch we release is roasted on the Stronghold S7X, a three-stage heat system that gives us direct control over how each coffee develops.
Consistency doesn't mean making every coffee taste the same — it means making sure every coffee tastes like it should. Just good coffee, roasted with purpose.
Fresh off the roaster isn't the same as ready to brew. We let every batch rest so the CO2 built up during roasting can settle — skip that step and you get a flat, uneven cup no matter how good the beans are.
We hold each release for a resting period before it ships, so what lands on your doorstep is at its best, not just its freshest.
The right grind and ratio bring out what this bean does best. Check our brew guides for dialed-in recipes across V60, immersion, and espresso — or just start with our house ratio and adjust from there.