Ethiopia Sagara. Filter

Coffee is sourced from 171 dedicated farmers across surrounding villages, where the combination of high elevation, sunny conditions and lush vegetation creates an ideal environment for producing distinctive Ethiopian coffees.

The station has 134 drying beds and 13 washing tanks, allowing both natural and washed coffees to be carefully processed. Natural coffees are slowly dried for approximately 14–16 days, while washed coffees are fermented for around 72 hours, thoroughly washed and then dried for 11–12 days.