Ethiopia Adola Natural

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Strawberry Ice Cream, Cherry, Parma Violets

80km south of the legendary coffee town of Yirgacheffe is the woreda (region) of Adola. This coffee is from the washing station that is situated there, owned by Israel Degfa’s Kerchanse Trading Company, the focus on standards and consistency is evident in the cup.  



Where in the world?


Guji, Oromia


Isreal Degfa / Adola Dry Mill


1750 – 2050 MASL






Strawberry Ice Cream, Cherry, Parma Violets

What’s the story?

Natural process coffees from the Guji region of South Ethiopia are beautifully complex. The region of Guji is located South-East of the town of Yirgacheffe. Rapid developments – both commercial and cultural – over the past six decades have elevated Guji, to a status of a unique coffee region. To the north of this region is the woreda (district) of Adola. It is here, around 2100 MASL that the Guji Adola is located.

Adola is enriched with both high natural forest and plantation forests with farms averaging around 350 hectares, with 200 hecares given to coffee trees. The altitude of the farms in this woreda range from 1500 to 2500 meters above sea level.

The coffee cherries are sourced from smallholders throughout the local area and are processed using both washed and natural processing. Adola has managed to increase the amount of high-grade coffee that always tastes great thanks to the attention to detail and good practices adopted at the processing station. It’s super clean and fresh, without any trace of the dirty or earthy flavours that are sure signs of a lack of care in processing. The natural process suits the floral yet citric profile of Guji coffee very well and keeps more vibrancy in the coffee that reflects in the sweet flavour that the natural process adds to the cup.
Adola processing site has a dry mill and can produce 15 Bags an hour. Cherries are hand-sorted from unripe and overripe cherries before they go into floatation tanks, where the cherries are covered with water. Any cherries that float are removed. Whole, ripe cherries are then dried in the sunshine on raised African drying beds, which are laid out on hessian cloths for about 15–18 days depending on the weather conditions. The cherries are covered with plastic or shade nets during the midday heat and at night.
The natural process means that the beans are left to dry in the cherry after it is picked. This is a tricky process to do well, as the beans need to be turned over for consistency and even drying. If some cherries are not dried it will give a mouldy flavour to the cup as well as over fermented flavours. When it is done well, it gives a sweet cup and a bigger body. In the case of Adola, the natural process is what enhances the creamy strawberry character in the coffee.

What we find is a very sweet juicy cup and a little bit funky with notes of cherry and strawberries and a hint of dried raspberries, and a delicate hint of Parma Violets, with a silky mouth feel, and a lingering aftertaste. The sweetness and body makes this fantastic for espresso, as the natural complexity of the coffee is still there, with a big mouthful of fruit!

Brewing Recipe

FILTER: Clever Dripper

Dose: 18g
Yield: 250ml
Time:  3:30 minutes


Dose: 19g
Yield: 40ml out
Time: 30 seconds