Sidama Bura Keramo Gara Agena Washed - Ethiopia
21,95
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Country: Ethiopia
Region: Sidama
Region: Bura Keramo
Village: Hayissa Olocho
Washing Station: Gara Agena
Variety: 74158
Altitude: 2035-2250 masl
Harvest: December 2025 - January 2026
Processing: Washed (36 hours wet fermentation + 21 days drying on raised beds)
Flavor Notes: Mangosteen, Lime, Apricot
About Beans:
This marks our second year featuring the washed Gara Agena from Sidama. Gara Agena is one of Testi’s newest and highest-altitude washing stations in the region, nestled beside the scenic Geta River with breathtaking views of the surrounding mountains and valleys.
The cherries are sourced from the well-known village of Hayissa Olocho. The resulting coffee offers a vibrant lime character, a unique mangosteen flavor, and a gentle apricot-like sweetness.
After pulping, the beans are fermented for 36 hours, then slowly dried on raised beds in a well-ventilated, shaded area for about 21 days.
Coffee information
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Origin
Ethiopia
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Roastlevel
Ultra Light
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Roastdate
Recipe
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RECIPE
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RECIPE DETAILS
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Brewing tips from Big Sur
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Well rested beans can achieve even extraction, clear flavors and juicy body.
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30-90 days for washed beans
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20-60 days for natural beans
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Recommended recipe for Gesha
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Ratio 1 to 16/17 (12g-12.5g coffee to 200g water)
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Three stage Pour Over - 40g-130g-200g
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Four stage Pour over (if well rested) 40g100g-150g-200g
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Total brewtime around 3 minutes
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Temperature 94 C
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Water TDS 90-100 ppm
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Recommended recipe for nonGeisha
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Ratio 1 to 16/17 (15g gr coffee to 240g-250g water)
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Three stage Pour Over - 40g-160g-240g/250g
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Total brewtime around 2.30s - 3.00s
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Temperature 93/94 C
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Water TDS 90-100 ppm
