One More Thing: Nestled near the Geta River in Sidma'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. Method Espresso Filter Batch Dose 20g 15g 60g/L or 72g/1.2L Yield 57g 250g Time 25 sec 4min