JOT

Gara Agena

Sidama, Ethiopia · Washed Heirloom

In the highlands of Sidama, coffee grows in small garden farms scattered across the hills. Cherries ripen slowly in the cool mountain air before being delivered to the Gara Agena washing station, where hundreds of smallholder farmers bring their harvest during the season. Around 450 producers contribute to the station, combining their carefully picked cherries into distinctive regional lots.

The coffee is processed using the traditional Ethiopian washed method. Ripe cherries are sorted, depulped, fermented to remove the mucilage, and then washed before being dried slowly on raised beds. This careful process highlights the clarity and vibrant fruit character that washed Ethiopian coffees are known for.

In the cup, the profile is vivid and layered. Cooked blackberry and jammy peach bring deep fruit sweetness, while subtle tones of cola and cacao add complexity beneath the bright fruit character. The acidity is lively and juicy, giving the coffee a vibrant, expressive structure.

The result is a coffee that feels energetic and refined — a classic washed Ethiopian profile with depth, sweetness, and remarkable clarity.

Bright fruit.
Jammy sweetness.
A vibrant Sidama expression.