Surrounded by green and lush forest, an impressive topography, and huge mountains, Adola is a big site with a size of 1,8 hectares.
Here the small farmers are trying to do something special and innovative. Initially, they pick the coffee cherries from the coffee trees, select only the ripe ones with special care and place them directly in special bags on the African beds, where they remain for 6 days.
During this time, the conditions prevailing in the bags allow the acceleration of complex semi-anaerobic fermentation reactions. The evolution of the fermentation process is monitored every day.
After its completion, the dry processing of the coffee cherries follows, where they are spread and left on the African beds covered for another 2 weeks. During these two weeks, with special care, they uncover them early in the morning and in the afternoon, because then the temperature is ideal for achieving a slow fermentation process, while at the same time at regular intervals the cherries are turned over for a uniform result.