Adola

OriginEthiopia

ProcessAnaerobic, Carbonic Maceration, Natural

Summary

This coffee comes from the Adola station in the Guji region, Shakiso district, Ethiopia. It is produced by a group of smallholder farmers using local heirloom Arabica varieties grown at 2100-2200 meters above sea level. The processing involves dry processing combined with anaerobic carbonic maceration (CM) fermentation: whole coffee cherries are sealed in airtight CO2-filled tanks for 10 days, then dried on raised beds. The flavour profile features pineapple, passion fruit, and chocolate liqueur. Recommended for filter brewing.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

Producera group of smallholder farmers

Altitude2100 - 2200 m.a.s.l

VarietyHeirloom

NotesChocolate, Pineapple, Passion Fruit

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The roaster

Casino Mocca

Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consistent, properly current specialty roasting. They focus on single origins with real origin character, roasted with a progressive, slightly experimental streak, and rotate seasonal releases you can get on a two- or four-weekly subscription. You'll find their coffee poured in good cafés across Hungary and they're well known around Europe, with education and hands-on partnerships baked into how they work. Sold direct online too. If you want to taste what modern Hungarian specialty coffee is about, Casino Mocca is essential.

AI-assisted description, based on roaster & cupping data.

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