ETHIOPIA GARA AGENA
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.
| Method | Espresso | Filter | Batch |
| Dose | 20g | 15g | 60g/L or 72g/1.2L |
| Yield | 57g | 250g | |
| Time | 25 sec | 4min |
Brew your perfect cup
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.
| Method | Espresso | Filter | Batch |
| Dose | 20g | 15g | 60g/L or 72g/1.2L |
| Yield | 57g | 250g | |
| Time | 25 sec | 4min |
ETHIOPIA GARA AGENA
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.
| Method | Espresso | Filter | Batch |
| Dose | 20g | 15g | 60g/L or 72g/1.2L |
| Yield | 57g | 250g | |
| Time | 25 sec | 4min |
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