Adola

The characteristic flavour profile of our coffee from the Adola station in Guji is due to the carbonic maceration used during the fermentation phase of cherry processing. When using a fermentation process inspired by winemaking, whole coffee cherries are sealed in airtight containers pumped full of carbon dioxide, thus creating an anaerobic environment that favours certain bacteria and yeast strains, changing the fruit's acid structure. Our coffee spent 10 days in the tanks then dried on raised beds until the desired moisture content was reached.