In Amharic (the most spoken language in Ethiopia), Adola means "place of treasure".
The coffee uniqueness of Adola's washing station comes from the influence of the surrounding forest and its microclimate.
Adola Washing Station was founded in 2005 by Etenesh Asrat and is located in Anfrara Town near the Guji area.
Washing Station buys coffee cherries from many different farmers, with a total of about 850 small farmers, and building long-term and stable relationships with farmers is as important as coffee quality management.
And every morning, farmers will pick the coffee berries by hand, and remove the blemishes or overripe berries, and send them to the Adola washing and processing plant in the afternoon.
The first step of the washing process is to conduct a preliminary screening in water through the density of the coffee cherries. The foreign matter produced during the picking process will float on the water surface due to its low density, while the ripe fruit will sink to the bottom of the water tank due to its high density. Then transfer the coffee to the rack for exposure for about 21 days. During these 21 days, it will be moved and rolled every 2 hours. During the process, some immature coffee cherries or foreign objects will be picked out from the rack. The scaffolding will also be shaded every night to avoid dewdrops dripping in the morning.
When the coffee beans reach a humidity of nearly 11.5%, the initial drying is completed, and then they will be stored on the farm for about a month, and finally moved to Addis Ababa (Addis Ababa) for further cleaning and drying.
This drying method is to avoid the impact of high temperature to prolong storage and create the unique and unique flavor of Adola coffee.
－Treatment plant name: Adola Adola
-Origin: Ethiopia Ethiopia
-Production area: Guji
- Variety: native species
- Processing method: Washed
- Planting altitude: 1900-2250m
- Annual rainfall: 1000-2000
- Soil: Clay
-Harvesting month: November to January next year
-Harvest year: 2022-2023 Crop
- Average annual temperature: 15-30°C
-Shade tree: Native species -Drying method: African bed frame
- Moisture content: 10.1%
- Density: 857 g/L
- Flavor: peach, white floral, citrus, creamy finish