This is a cup of intense fruit notes ( blueberry, apricot, mango and pineapple) with complex sweetness of Demerara sugar, and chocolate. City+ hits the peak of the fruited notes and sweetness. Full City has more muted acids, and increased chocolate bittersweet notes.
Adado Sulula is from our first arrival of dry-processed (aka Natural) Ethiopia coffees of the 2015 year. I cupped a lot of naturals on my trips to Ethiopia in the early harvest but they were too fresh to really judge. We had to wait for later-harvest samples, when the coffee was better rested as well. This particular lot jumped out and we bought it all. This is from a processing station in Adado zone, Yirga Cheffe. The preparation of this coffee is Grade 1, which for dry-processed is done entirely by hand in the Adado Sulula station and again in Addis Ababa before export. Hundreds upon hundreds of farmers deliver coffee from very small farms to the Adado Sulula station where the whole cherry is dried on raised beds. Competition in the region for cherry is quite strong so farmers are paid well, especially for ripe cherry selection. This year's price to farmers was increased 20% from last years rates because of competition among washing stations, a win for the growers.
The Adado Sulula is a classic dry-processed coffee, but prepared to the highest standards. The dry fragrance has potent with dried peach and blueberry sweetness, with a backdrop of light brown sugar and high-percentage chocolate. Adding hot water, the wet aromatics are potent with fruit and intense sweetness. There is a strong cinnamon sugar scent initially, with blueberry syrup and cocoa nibs as we break the crust of floating grounds. The cup flavors realize all the suggestions from the aromatics, and more. The blueberry notes are there with a dried fruit character, as in blueberry granola. Initial cocoa nib flavor passes into the complex sweetness of raw demerara sugar. Dried apricots assert themselves, with suggestions of mango as well. As the cup cools, I am reminded of the saturated sweetness of melted brown sugar and pineapple in a 'pineapple upside-down cake'. Seriously. We find this coffee to really bloom in aromatics with a long post-roast rest of 2-3 days. It's really quite a different coffee than brewing it with a short overnight degassing period. But with aromatics like this, you might not be able to wait 3 days to brew this!