Tasting notes

 - Lemon, Peach & Nougat

This coffee is a truly wonderful example of how good naturally processed Ethiopian coffees can be. Crisp lemon acidity, balanced with sticky sweet nougat and peach and tangelo fruit notes.

We also have another coffee from this washing station available, that is processed using a different method. Keep an eye out for it in store and online, and let us know which you prefer!

Brewing

We suggest using this coffee for filter brew methods, such as a pourover, aeropress, chemex or batch brew (or similar). It's roasted a bit lighter to accentuate the delicious fruitiness and acidity that we love.

Origin Information

Country : Ethiopia

Historical Coffee Region : Sidama

Politcal Region : Oromia

Political Zone : Guji

Woreda : Shakisso

Kebele : Dambi Uddo

Washing Station : Hadeso

Elevation : 1800 - 2050 MASL

Variety : Kurume & Wolishu

Processing : Natural

Farmers : 500 Independant outgrowers

Washing station owner : Faysel A. Yonis

Growth Story

Hadeso (pronounced “Had-ess-o”) is a privately-owned washing station that is located in the Shakisso woreda (administrative district) in Ethiopia’s Guji zone. The washing station is named after the nearby kebele (local village) of Hadeso, and is one of twenty owned and managed by Testi Coffee, a family-owned company founded by Mr Faysel A. Yonis.

Sitting at 1,850m above sea level, Hadeso produces exceptional washed and natural processed lots. The washing station was established in 2017, and currently employs eight permanent staff and 250 seasonal workers. During harvest, freshly picked coffee cherry is delivered daily by some 500 independent outgrowers from the nearby kebele of Dambi Uddo and a collection point in Addis.

The majority of the families that contribute to this lot farm organically on tiny plots of land, which average just 2 hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,800–2,050m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.