Nestled in the highlands of Bura in Ethiopia's renowned Sidama region, Gara Agena Washing Station sits at elevations exceeding 2,200 metres above sea level. The combination of rich soils, cool mountain temperatures, and heirloom Ethiopian coffee varieties creates the ideal conditions for producing coffees
with remarkable clarity, complexity, and vibrant fruit character. 

Only the ripest cherries are selected before undergoing a carefully managed washed process. After flotation and an eight-hour soak, the coffee is depulped, fermented for 36 hours, and slowly dried on shaded raised beds for 21 days. This meticulous approach to processing preserves the delicate floral aromatics
and bright, expressive flavours that make Sidama coffees some of the most distinctive in the world.