Blueberry, Plum, Milk Chocolate, Vanilla

ETHIOPIA ADOLA DEGFA 250G

54,90 RON 0,00 RON

We fell in love with the Adola washing station when we visited it for the first time back in 2020 and the trip only made our partnership with Israel Adola even stronger. We chose this specific lot for its soft acidity, which reminds us of prunes and blueberries, while the chocolate and vanilla notes and aromas only make this lot a complete tasting experience.



  • Coffee Details
  • Brew Recipes
  • People and Culture
  • Origin Ethiopia
    Roasting degree Espresso Modern 
    Notes Blueberry, Plum, Milk Chocolate, Vanilla
    Region / Farm Guji
    Altitude 1200 m
    Varietal Kume, Dago, Wolisha
    Type of processing Natural 
    Producer Israel Degfa
    Harvest    2023
  •    We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.

    • ESPRESSO

      GEAR USED: 

      Dalla Corte Mina espresso machine

      Ratio 1/2

      18g  in

      36g  out

      25-28 sec

      Temp.  92-94 C

      Target EY 20-22 %

      All our recipes are tested on 54.5mm diameter 28mm height  and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.  

      All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications. 

    • FRENCH PRESS ESPRO

      GEAR USED: 

      Espro Press P3 18 oz:

      Ratio 1/16.5

      300 ml water

      18 g in

      265 g out

      4 min brew time

      Temp 94-96 C

      Target EY 18-20%

      Grind size 700-900 microns

      When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend). If you have a really basic filter in your french press you should grind coarser and extend your brew time. 

      First step is pouring around 80 grams of water over the grinded coffee, in circular moves,  trying to wet all the coffee so it makes contact with the hot water and starts blooming. This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat. The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.






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