Gara Agena, Ethiopia
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.
BURA, ETHIOPIA
Bura is a small district in the Sidama zone of southern Ethiopia, set deep in the highland landscape near the Geta River. Life here is overwhelmingly agricultural - smallholder farmers grow coffee as a primary cash crop alongside food staples like enset (false banana), maize, and root vegetables, often on very small parcels of land.
Coffee farming in this area is intensely community-driven. Around 450 families deliver cherry to the Gara Agena station, typically hand-picking small daily yields from their plots and bringing them to the station each afternoon during harvest. The washing station functions as both an economic hub and a quality gatekeeper - the premium Testi pays for well-harvested cherry creates a direct incentive loop that benefits the whole community.
The setting is striking - the station sits beside the Geta River, surrounded by mountain valleys, at elevations where the air is cool and the coffee trees grow slowly under a canopy of shade. It's remote, quiet, and deeply connected to the rhythms of the harvest.
Gara Agena, Ethiopia
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.
BURA, ETHIOPIA
Bura is a small district in the Sidama zone of southern Ethiopia, set deep in the highland landscape near the Geta River. Life here is overwhelmingly agricultural - smallholder farmers grow coffee as a primary cash crop alongside food staples like enset (false banana), maize, and root vegetables, often on very small parcels of land.
Coffee farming in this area is intensely community-driven. Around 450 families deliver cherry to the Gara Agena station, typically hand-picking small daily yields from their plots and bringing them to the station each afternoon during harvest. The washing station functions as both an economic hub and a quality gatekeeper - the premium Testi pays for well-harvested cherry creates a direct incentive loop that benefits the whole community.
The setting is striking - the station sits beside the Geta River, surrounded by mountain valleys, at elevations where the air is cool and the coffee trees grow slowly under a canopy of shade. It's remote, quiet, and deeply connected to the rhythms of the harvest.
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