Awesome coffee from Ethiopia!

High demand!

Natural Processed:

Fruit Removal: After drying
Fermentation: Occurs inside the fruit mucilage surrounding the seed and under the pulp, will take place as long as there is fuel available to the microorganisms (e.g. sugar, moisture, acids, etc); the seeds typically become inhospitable to microorganisms when they reach 11% moisture
Drying Time: Up to 30 days on average, weather permitting
Profile: Noticeably fruity or “pulpy” flavors, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body.

About the region

Adola Washing Station, situated in the Guji region, is a
communal wet mill located close to the town Anferara.
Nearly 1500 smallholder farmers from the surrounding
area contribute coffee cherries to the station each year.
Delivery of cherries is made directly to the washing station, or to an Adola collection center in the more remote areas.
Adola Washing Station specializes in washed and natural coffee processing methods.