Kolla Bolcha: Precision from Agaro

Kolla Bolcha is produced by 759 smallholder farmers in Ethiopia’s Agaro region, nestled in the Jimma zone of Western Oromia. This is our longest-standing relationship in Ethiopia — and one of our oldest anywhere — built on trust, consistency, and remarkable quality.

At the Kolla Bolcha washing station, attention to detail is everything. Coffees are depulped using Penagos mechanical equipment, which removes the bulk of the fruit and mucilage before the seeds are soaked overnight in fibreglass tanks. This step ensures any remaining sugars are fully lifted from the surface, resulting in a pristine, clean parchment ready for drying.

The drying phase is equally deliberate. Coffees are carefully spread on raised beds for 6 to 8 days, turned frequently to ensure even drying throughout. Sunlight touches the parchment for just 6 to 8 hours each day, a measured pace that safeguards flavour and structure.

The result is a cup that reflects the extraordinary precision of its processing — crisp, refined, and unmistakably Agaro.

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.