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Big Sur - 25/26 New Season Sidama Bura Keramo Gara Agena G1 Washed | Ethiopia

Expanded view of Big Sur - 25/26 New Season Sidama Bura Keramo Gara Agena G1 Washed | Ethiopia

Big Sur - 25/26 New Season Sidama Bura Keramo Gara Agena G1 Washed | Ethiopia
Big Sur

25/26 New Season Sidama Bura Keramo Gara Agena G1 Washed | Ethiopia

£17.50

  • Apricot, Lime, Mangosteen
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Sidama
Varietal
74158
Process
Washed
Roast Level
Ultra-Light
Producer
Testi Coffee
Farm
Gara Agena
Altitude
2035-2250 masl

What to expect

In the cup you can find

Apricot, Lime, Mangosteen

Overall profile

Bright, vibrant acidity. Reminiscent of lime and mangosteen, with a gentle apricot sweetness beneath.

Sensory profile

Acidity
3/5
Body
2/5
Sweetness
3/5
Funk
1/3
Adventurous
3/5

About Big Sur

Founded in Shanghai in 2016, Big Sur focuses on expressing coffee variety and origin through careful Loring roasting. The team works directly with producers and estate owners to source green coffees that reflect the places they were grown.

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Roaster notes

Ethiopia — Gara Agena Washing Station 74158 (Washed, G1)

Tastes Like — 🍈 Mangosteen • 🍋 Lime • 🍑 Apricot

DETAILS

  • Washing Station: Gara Agena (Testi Coffee)
  • Region: Hayissa Olocho, Bura Keramo, Sidama, Ethiopia
  • Varietal: 74158
  • Process: Washed, G1
  • Elevation: 2,035–2,250 masl
  • Harvest: December 2025–January 2026

INTRO A second year featuring the washed Gara Agena from Sidama — one of Testi's newest and highest-altitude washing stations, nestled beside the scenic Geta River with sweeping views of the surrounding mountains and valleys. Vibrant lime character meets a unique mangosteen flavour and a gentle apricot-like sweetness. In the cup: mangosteen, lime, and apricot.

THE PRODUCER Cherries for this lot are sourced from the well-known village of Hayissa Olocho, delivered to Testi's Gara Agena station in Bura Keramo, Sidama.

THE PROCESS After pulping, the beans ferment for 36 hours, then dry slowly on raised beds in a well-ventilated, shaded area for about 21 days.

The extended 21-day shaded drying is the defining step — it's what develops the unique mangosteen character and gentle apricot sweetness that define this cup, alongside a vibrant lime brightness.

THE CUP Vibrant and unique — bright lime acidity up front, a distinctive mangosteen flavour through the middle, and a gentle, apricot-like sweetness on the finish.

Flavour Notes 🍈 Mangosteen 🍋 Lime 🍑 Apricot

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Fresh roast alerts

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Country of Origin

Ethiopia, Africa

In this coffee

Bright, vibrant acidity. Reminiscent of lime and mangosteen, with a gentle apricot sweetness beneath.

  • Apricot
  • Lime
  • Mangosteen

This lot’s process G1

About this origin Ethiopia is widely recognised as coffee’s birthplace and holds extraordinary genetic diversity. Washed coffees often show jasmine, citrus and tea-like clarity, while natural lots can bring ripe berries, tropical fruit and deep aromatic sweetness.

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Coffee Process

Washed

In this coffee

Bright, vibrant acidity. Reminiscent of lime and mangosteen, with a gentle apricot sweetness beneath.

  • Apricot
  • Lime
  • Mangosteen

This lot’s process G1

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Bright, vibrant acidity. Reminiscent of lime and mangosteen, with a gentle apricot sweetness beneath.

  • Apricot
  • Lime
  • Mangosteen

This lot’s process G1

About this variety

JARC 74158 can produce a floral, bright and clean cup. Citrus, stone fruit and tea-like qualities are useful reference points, with process having a major effect.

Why this one is different
  • Ethiopia
  • Sidama
  • 2035-2250 masl
  • Washed

Ethiopian 74158 can be beautifully floral and fruit-led. The reviewed washed lots show citrus, peach, blossom and tea-like clarity; naturals deepen into berries, cherry and tropical fruit; honey processing adds jammy sweetness and perfume. Most examples come from very high farms in Sidama, so both elevation and process are central to how each one tastes.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

74158 is one of Ethiopia's numbered coffee selections associated with the country's agricultural research system. In the reviewed range it appears across Bensa and Arbegona in Sidama, under washed, natural, honey and anaerobic honey processing, which gives a useful view of how responsive it is to different methods.

Identification note Some listings pair 74158 with the local name Kurume or Krume. Ethiopian variety naming can combine research selections and local names, so this context preserves the supplied wording without claiming every use is botanically interchangeable.

Classification Ethiopian selection

Technical lineage An Ethiopian numbered selection associated with JARC, the Jimma Agricultural Research Center. This context does not equate the number with every coffee sold under the broader Kurume or Krume name.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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