Another great microlot from Testi Coffee, headed by Faysel Abdosh! Gara Agena Natural!

Only the best quality coffees are accepted for processing at Gara Agena Station, from the coffees harvested by approximately 600 different independent coffee producers in the Karamo region.

This coffee that we roast, which is grown and processed in a very small area (microlot), is first separated from the ones with high specific gravity (they will sink to the bottom of the water because they are rich in minerals and sugar balance) using the floating method together with the fruits, and then subjected to a 4-hour soaking process.

It is believed that this technique activates the sugar reaction inside the coffee cherry, giving the coffee bean the potential to produce honeyed and caramelized flavors as a result of the sugar being absorbed by the coffee bean embryo.

Afterwards, the coffees are taken with their fruits to the traditional African beds raised from the ground and left to dry under the sun with continuous rotation. After the desired moisture level is reached, they are separated from the fruits and filled into bags ready to be roasted.