Ethiopia Agana Adora Tona Natural G1 COE #21
RM100.00
| Variety | 74110 and 74158 |
| Country | Ethiopia |
| Processing | Natural |
| Region | Sidama, Karamo Kebele, Bura Woreda |
| Altitude | 1,900 – 2,300 m |
| Roast Level | Light Roast |
| Tasting Notes | Strawberry, Chamomile, Pomelo, Orange Zest, Peach Tea |
| Quantity | 200g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Strawberry, Chamomile, Pomelo, Orange Zest, Peach Tea
| Variety | 74110 and 74158 |
| Country | Ethiopia |
| Processing | Natural |
| Region | Sidama, Karamo Kebele, Bura Woreda |
| Altitude | 1,900 – 2,300 m |
| Roast Level | Light Roast |
| Tasting Notes | Strawberry, Chamomile, Pomelo, Orange Zest, Peach Tea |
| Quantity | 200g |
About This Coffee :
Ethiopia Agana Adora Tona Natural G1 COE #21
Origin: Ethiopia – Sidama Region, Karamo Kebele, Bura Woreda
Altitude: 2,000 – 2,300 m
Variety: 74110 and 74158
Processing Method: Natural
Flavor Profile:
- Acidity: Bright but balanced acidity with floral notes
- Body: Silky and syrupy sweetness
- Flavor: Strawberry, Chamomile, Pomelo, Orange Zest, Peach Tea
- Aftertaste: Lingering notes of chamomile, tea-like clarity
Region and Farm Introduction: Agana Adora Tona is located in the highlands of Karamo Kebele, Bura Woreda, in the Sidama Region of Ethiopia, the Gara Agana station sits at elevations of 2,000–2,300 meters. This mountainous area is celebrated for its cool microclimate, rich red soil, and ideal conditions for cultivating high-quality Arabica coffee. The region supports diverse ecosystems and traditional coffee farming practices passed down through generations.
Processing Method Features: Natural processing is one of Ethiopia’s traditional methods, where handpicked ripe cherries are dried on raised African beds for 18–21 days. Gara Agana adds a distinct twist—a 4-hour pre-soaking step before drying, which promotes enzymatic sugar reactions within the cherry. This enhances the final cup with layers of floral and red-fruited sweetness, while preserving clarity and structure.
Farm History & Awards: Gara Agana was founded in 2020 by Testi Coffee, a respected exporter known for its focus on microlots and quality traceability. The station collaborates with over 600 smallholder farmers, growing local varieties such as JARC 74110 and 74158 on organically managed plots. In 2024, this specific lot (#21) earned 2nd place at the AFCA Taste of Harvest competition, scoring 89.25 points, solidifying its position among Africa’s top coffees.
| Pack Quantity |
200g ,1kg |
|---|
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Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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