Adola Station- Guji, Ethiopia I Natural

Grade 1 lot, handpicked and selected based on the highest quality standards in Ethiopia. After the harvest of the most mature coffee fruits, they are dried in the sun on drying beds for approximately 25 days. In the Adola drying station, the natural fermentation process is carried out to nuance the complexity of the seeds in the cup. 

Its sweet and floral character offers you:

• Aroma of ripe forest fruit,
• Medium acidity (Malica),
• Medium sweetness (Carob),
• Silkiness and cleanliness in the cup. 

Adola is also the name of the Woreda (district) where the drying station is located. An area of mountainous landscape and forest in which a large coffee-growing community is dedicated to growing and harvesting native varieties of coffee on small farms.  

We recommend you enjoy it in Espresso or Filter.

BREWING TIPS :

• ESPRESSO: Ratio 1/2 | 18g for Double
• FILTER: Ratio 1/15 | Water temperature at 87º.