This coffee originates from the Adado microregion in Yirgacheffe, Ethiopia, grown at altitudes between 2150-2400 meters above sea level. Produced by the Dinigiu family, third-generation farmers with deep roots in the area, this single farm coffee undergoes natural processing. Ripe cherries are hand-selected, sorted by flotation, and dried on raised African beds for 11-15 days. The coffee features Dega, Wolisho, and Kurume varieties. The cup profile offers floral sweetness with notes of lime, lemongrass, and passion fruit, characterized by a silky texture and bright citrus character.
