Ethiopia Gara Agena Parachutes

Temporarily out of stock. Hit the "Notify Me" button and we'll email ya when it's packing again.

Now with a new drip bag. Three times faster draw down for insanely efficient extraction and 1–1.2% TDS. It's so good it's giving V60-esque!

One More Thing: Nestled near the Geta River in Sidama'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.

We fresh roast and pack Parachutes in small batches, then nitro-flush, so they’re at optimum freshness for 3 months.

Hang these babies over a mug, add just off the boil hot water, and you’ve got a V60-esque brew on the fly.

• 2 More Chutes!

We've upsized our old 48 Parachutes pack to a well rounded 50 pack. Enjoy a little longer.

The Ethiopia Gara Agena Parachutes, sourced by Single O, represents a specific expression from the Bura district within the Ethiopia · Sidama, Bura district region. As a washed coffee, this lot highlights the clean, focused profile often associated with this traditional preparation method. Understanding processing methods is essential for coffee enthusiasts, as the washed technique typically emphasizes the inherent acidity and clarity of the bean, allowing the delicate stone fruit characteristics noted by the roaster to shine through without the influence of fruit-forward fermentation. When evaluating such nuanced profiles, referencing a flavor wheel can help identify the subtle complexities that define high-quality Ethiopian origins. This selection serves as a clear example of the regional typicity found in the Sidama zone, offering a refined cup that prioritizes precision and brightness.