ethiopia gara agena
|
Taste: |
Apricot & nectarine |
|
Process: |
Washed |
|
Suited to: |
All methods |
ONE MORE THING:
Nestled near the Geta River in Sidma's Bura district is Gara Agena. This coffee went through a special prep; cherries picked at peak ripeness, immersed in water to remove floaters and soaked for 8 hours. They're then depulped and fermented for 36 hours. The parchment coffee is finally dried on raised beds in shade for 21 days - resulting in a clean and stone fruit forward cup.
RECIPE:
|
Filter |
15g in / 250g out / 4min |
|
Batch |
60g/L or 72g/1.2L |
|
Espresso |
20g in / 57 out / 25 sec |
