This coffee represents the Premium Cherry Selection program, producing coffee lots with unparalleled quality and a pristine cup profile. We taste blueberry, green apple, and panela.

Body     Acidity

Adorsi, a privately-owned coffee washing station, is nestled in the heart of Ethiopia’s Gedeo zone, specifically within the Yirgacheffe woreda. This hidden gem can be found in the picturesque kebele (local village) of Aricha. Adorsi is one of the twenty washing stations managed by Testi Coffee, a family-owned company founded by the visionary Mr. Faysel A. Yonis. Established in 2001, this vital coffee processing center has been under Testi’s expert management since 2018.

Mr Faysel, owner of Testi Coffee

Perched at a lofty elevation of 1,950 meters above sea level, Adorsi is renowned for its exceptional coffee offerings. Here, they meticulously process washed, natural, and special preparation coffee lots. What sets Adorsi apart is its bustling activity; it employs a dedicated team of 50 permanent staff and an additional 400 seasonal workers. This workforce efficiently processes a remarkable seven containers of washed coffee, ten containers of naturals, and even more than a full container of special preparation lots.

Adorsi’s success owes much to the collaborative efforts of approximately 800 independent outgrowers hailing from ten nearby kebeles. Their coffee grows in the shade of native Birbira, Wanza, and Acacia trees, benefiting from the region’s high elevation, which averages around 1,900–2,000 meters above sea level, and its cool temperatures. Furthermore, Testi Coffee ensures traceability by processing cherry deliveries from each kebele as distinct lots, providing unique flavors. The coffee highlighted here specifically originates from the Aricha kebele, cultivated by 450 outgrowers.

This coffee represents the Premium Cherry Selection (PCS) program, initiated by Testi in 2018. Under PCS, the focus is on implementing best practices in growing, harvesting, and processing coffee cherries, rewarding farmers for delivering only the ripest cherries. These efforts result in coffee lots with unparalleled quality and a pristine cup profile, reflecting Testi Coffee’s dedication to enhancing Ethiopia’s coffee heritage.

Fermentation tanks at Adorsi

The process

This coffee has been processed using the washed method, using clean water from the Wegida river. It is classified as Grade 1, the highest quality classification for Ethiopian coffees, indicating a great deal of effort has been put into the selection and grading during processing.

Each day, carefully hand-picked coffee cherries are delivered to the Adorsi washing station and are meticulously sorted by hand and in a floatation tank prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup.

After sorting, the coffee cherries are then pulped within six to eight hours of harvesting, to remove the fruit and skin and graded by weight; heavier beans are of superior quality and deliver a sweeter cup. After grading, the parchment-covered coffee is soaked in tanks of clean water for 36–48 hours to remove the mucilage (sticky fruit pulp) by allowing it to ferment and detach from the coffee.

The coffee is then re-washed and graded again by density in washing channels and soaked in clean water for 12 hours. While doing this, mill workers keep a close eye on the clarity of the water being used (and replacing it with fresh water as necessary), and check the parchment manually of feel how much mucilage is left on the beans. As the feeling of the washing changes, and millworkers notice slightly more traction, parchment is just about ready to be dried.

The coffee is then dried on raised African drying beds and under a parabolic shade net for 5-7 days depending on weather conditions. Whilst drying, the coffee is carefully hand-sorted, and any defects are removed. It is also turned regularly to ensure that it dries evenly and consistently. Once the coffee is dry and has reached its desired humidity, it is rested in parchment until it is ready for milling and export.

Adorsi warehouse.


All the images and information about this coffee and its producers have been kindly shared by the importer, Melbourne Coffee Merchants, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.


To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides


To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


Faysel A. Yonis And ~450 Independent Farmers








1950m above sea level






November 2023



Tasting notes

Blueberry, green apple, panela

Roast style



Kurume varietal

An Ethiopian sub-varietal that falls under the umbrella of Heirloom/landrace category, called as such in the Yirgacheffe area but referred to as Kudhum in Guji.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Yirgacheffe region of Ethiopia

Unique for its floral and highly aromatic coffees. Some our of very favourite and memorable Ethiopian coffees have emerged from this legendary region.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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