Sun-dried whole cherries, turned by hand for weeks

build depth sweetness

Naturally processed at origin

Fyngan coffee bag filled with coffee beans on white background
Fyngan coffee bag filled with coffee beans on white background

Ethiopia Adola

Blackcurrant, blueberries, citrus, and dried apricot
LE 475.00
Harvest October – January
2,200m above sea level
Growing region Guji – Adola
Variety Heirloom
Natural process
Roast
Grind
Size (g)
Description

Fyngan selected this Adola lot to represent the style of Ethiopian natural coffees that first made many people fall in love with specialty: vivid aromatics, expressive fruit, and a clean sweetness that lingers long after the cup is finished. While “Ethiopia” is often treated as a single origin category, coffees from Guji tell a more specific story—one shaped by elevation, slow cherry maturation, and meticulous post-harvest work that protects fragile aromatics and amplifies sweetness without sacrificing clarity.

This coffee comes from the Adola area within Guji, where smallholders cultivate coffee on highland plots and deliver ripe cherry during the harvest window. The defining quality of a great natural isn’t just fruit intensity—it’s discipline. Cherry selection, drying pace, and careful protection from over-fermentation determine whether the cup becomes clean and structured or drifts into muddiness. In well-managed naturals like this one, the result is a profile that feels bright and layered, yet precise: fruit-forward and floral, with a smooth sweetness and a long, clean finish.

The lot is produced through a structured approach to quality: cherry is delivered ripe, sorted before drying, and managed on raised beds with frequent turning to promote even moisture loss. This controlled drying period helps lock in aromatic complexity while keeping the fermentation character clean. The outcome is a terroir-forward natural that shows intensity and precision rather than funk.

At Fyngan, we approach releases like Adola with the same mindset we use for any high-potential lot: keep the coffee’s identity intact. Our roast development is deliberately calibrated to preserve fragrance and highlight sweetness, while maintaining enough structure for a balanced cup across multiple brew methods. We roast in small batches, cup routinely, and adjust to keep the profile consistent as the coffee rests and evolves—because coffees like this are not only about flavor, they are about repeatability and trust.

Adola is offered as a specialty release for customers who want to taste Ethiopia beyond the label—coffee that is expressive without being chaotic, and distinctive without being difficult. It is a cup built on the fundamentals of specialty: careful selection, thoughtful processing, and roasting that prioritizes clarity. The goal is simple: to showcase the character of Guji naturals at their best—aromatic, sweet, and unmistakably memorable.

Storage
Coffee Storage Guide

Best rule: keep coffee sealed, cool, dry, and away from light.

Whole Beans (Recommended)
  • Keep in the original bag with valve (or an airtight container).
  • Store in a cupboard away from the oven, sunlight, and humidity.
  • Best taste: within 4–6 weeks of roast date after opening.
  • Once opened: aim to finish within 2–3 weeks for best flavor.
Ground Coffee
  • Grind loses aroma faster than beans.
  • Store airtight and use within 7–10 days for best results.
What NOT to do
  • Do not store in the fridge (moisture + food odors affect taste).
  • Avoid leaving coffee in the hopper all day (light + heat + air = faster staling).
  • Don’t store near spices or strong-smelling foods.
Freezing (Only if you need to)

Freezing is OK only when done correctly:

  1. Divide coffee into small, airtight portions (one-week portions).
  2. Freeze immediately.
  3. When ready, take one portion out and let it reach room temperature before opening (prevents condensation).
  4. Do not refreeze the same portion.
Storage for your 250g bags
  • Keep sealed in a cupboard.
  • Open, press out excess air, reseal tightly each time.
Shipping

Orders processed here will take 2-4 business days to arrive. Delivery details will be provided in your confirmation email.

Adola

Is one of Ethiopia’s most respected highland coffee regions, located in the Guji zone of Oromia. Coffees from Adola are grown at high elevations in fertile, mineral-rich soils, with cool temperatures that allow cherries to mature slowly and develop complexity.

The region is dominated by smallholder farmers who rely on traditional, low-intervention farming methods. This results in expressive coffees known for vibrant fruit character, floral aromatics, and a clean, layered cup—often showcasing berries, citrus, and honeyed sweetness that reflect both terroir and careful post-harvest work.

The people behind the coffee....

In the highlands of Guji Adola, coffee farming is a way of life passed down through generations. Most farmers work small plots of land surrounding their homes, where coffee trees grow under natural shade alongside food crops. The work is done by hand—from pruning and tending the trees throughout the year to carefully selecting only ripe cherries during harvest—guided by deep local knowledge rather than machines.

For these families, coffee is more than an income; it is a shared responsibility and a source of pride. Harvest season brings the community together, with relatives and neighbors helping in the fields, baskets filling slowly as quality comes first. Each lot reflects the farmers’ patience, skill, and connection to the land, carrying the story of Guji Adola’s people from their farms to every cup brewed.

Process

After harvest, only fully ripe coffee cherries are selected and laid out whole on raised drying beds. The cherries are spread in thin layers and turned regularly by hand to ensure even airflow and consistent drying under the sun. This stage can take several weeks, depending on weather conditions, and requires constant attention to prevent over-fermentation.

As the cherries slowly dry, the fruit pulp remains intact around the bean, allowing sugars and fruit compounds to be absorbed naturally. Once the ideal moisture level is reached, the dried cherries are rested, then hulled to remove the outer layers. The result is a coffee known for its intense fruit character, enhanced sweetness, and depth—an unmistakable expression of Guji Adola’s terroir and careful craftsmanship.

Variety

Ethiopian Heirloom coffee refers to a diverse group of indigenous coffee trees native to Ethiopia, the birthplace of Arabica. Rather than a single cultivar, “Heirloom” represents hundreds of genetically distinct plants that have naturally adapted over centuries to local climates, soils, and elevations—particularly in regions like Guji Adola.

These trees are prized for their resilience and exceptional cup complexity. Heirloom coffees are known for layered aromatics, vibrant fruit expression, and refined floral notes, often paired with tea-like clarity and natural sweetness. This genetic diversity is a key reason Ethiopian coffees remain among the most expressive and sought-after in the world.