Ethiopia Alo Agana - 150 gram

"It tastes like the first mandarin of the season, peeled slowly. Like blueberry jam on warm bread, like peaches eaten over the sink, like a field you walked through once and never forgot. Agana, Sidama, 2,300 meters up. A cup that remembers summer for you."

At over 2,300 meters above sea level, the cool air of Agana, Sidama, allows coffee cherries to mature more slowly and develop greater density. This is where Ethiopia Alo Agana comes to life: a JARC 74158 heirloom varietal grown at elevations of 2,300–2,380 masl, in one of the highest locations in the Bensa region. Processed using the Natural method and classified as Specialty grade, these beans capture the character of the birthplace of coffee in a way that is hard to find at lower elevations.

Its Light-Medium Roast is specifically designed for filter brewing, allowing the beans' natural character to shine without being masked by an overly dark roast. For baristas, this is an opportunity to introduce a distinctive Ethiopian single origin that stands apart from the usual manual brew offerings. For customers growing tired of the same old coffee, this is a new reason to ask, "Where does this coffee come from?" The story of its altitude and origin offers plenty to talk about while waiting for the brew to cool.

SPECIFICATIONS >>

Origin: Agana, Sidama, Bensa, Ethiopia

Process: Natural

Varietal: JARC 74158

Altitude: 2,300–2,380 masl

Grade: Specialty

Roast: Light-Medium Roast, for Filter Brewing

TASTE NOTES >>

Mandarin Orange | Blueberry | Stone Fruit | Wildflower

Based on this lot's cupping sheet, not the supplier's description.

BREWING GUIDE >>

01 // Let it rest first. Filter: 7–10 days from the roast date. Espresso: 7–14 days.

02 // Use clean water with a TDS of 75–150 ppm.

03 // Weigh everything. Accuracy is non-negotiable.

04 // Filter: 1:15 ratio, 89–93°C water, medium grind. Espresso: 1:2 ratio, 90–93°C water, 22–28 seconds, fine grind.

EVERY LOT IS INSPECTED >>

Green beans: Moisture content, density, and defects.

Roasting: First crack, development time, Agtron, and cupping notes.

Two evaluators assess each lot. The QC lead makes the final decision, confirmed by the head roaster.

Failed lots are never discounted. They are never sold.

CUSTOM BLENDS & ROAST PROFILES >>

For coffee shops and roasters: custom blends and roasting profiles tailored to your specifications. Chat with us for a consultation.

Specialty-grade, single-origin Arabica coffee beans for home brewers, baristas, and coffee shops. Green beans are also available for roasters and wholesale buyers.

BEFORE OPENING YOUR PACKAGE >>

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