Ethiopia Chira Community
Agaro is one of the oldest coffee relationships our importer has anywhere in the world, going back to 2008. It sits in western Ethiopia, in the Jimma Zone, where the harvest comes in earlier than almost anywhere else in the country. This lot pulls from two neighboring districts there, Agaro and Gera, and lands as a regional washed coffee rather than a single farm or station.
The name points to the people behind it. Chira is the main town of the Gera district, the community at the center of where this coffee is grown. Gera itself is heavily forested, more than half the district is woodland, which is the kind of shade-grown environment that gives coffee here its character.
What that means in practice is a lot of hands. Hundreds of smallholder farmers grow coffee on small plots around Chira and the surrounding districts, often just a couple of hectares each, much of it among that shade and forest. Their cherry is brought together through the Kata Muduga cooperative union, the kind of structure that lets small growers pool their harvest, reach specialty buyers, and get paid for quality rather than volume. A generation ago these same coffees left the region as undifferentiated naturals. The washing stations that changed that are now close to twenty years old.
Washed processing is the throughline. Ripe cherry is pulped, fermented, and washed to strip the fruit away from the seed before drying, which is the method that gives a coffee like this its clarity. It is also what lets the lighter, more aromatic side of Ethiopia's native landrace varieties step forward instead of getting covered up. Our importer holds rights of first refusal and first shipment in Agaro, so this crop was milled and on the water early, and it came to us through their Continental, New Jersey warehouse.
Light roasted to keep all of that intact, this is starfruit and lemongrass with a crisp, citric lift, a round and tea-like body, and a soft cake donut sweetness on the finish.
Producer: Smallholder farmers, Kata Muduga cooperative union
Region: Agaro and Gera, Jimma Zone, Ethiopia
Altitude: 1,900 to 2,100 MASL
Variety: Ethiopia Landraces
Processing Method: Washed
Tasting Notes
Starfruit, Lemongrass, and Cake Donut
Roast Level
Light
Body
Round, tea-like
Acidity
Citric, crisp
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CUPS PER BAG SIZE
Freshness Tip: Choose the size that you'll drink within 3 to 4 weeks
12 ounces
~18 cups
5 pounds
~121 cups
Frequently Asked Questions
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Your coffee ships fresh. We roast throughout the week and pack orders as they come in to ensure you're getting beans at their peak.
- Orders placed Monday–Thursday before 2pm CST ship the next business day.
- Orders placed Monday–Thursday after 2pm CST ship within two business days.
- Orders placed Friday–Sunday are packed on Monday and ship within 1-2 business days.
During holidays and promotional periods, please allow 2-3 additional business days for processing and shipping.
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We offer four grind options to match how you're brewing:
- Drip / Pour-Over — Works for automatic drip machines, pour-over brewers (V60, Kalita, Chemex), and AeroPress. This is the most versatile grind and covers most home brewing methods.
- Fine (Espresso) — Ground specifically for espresso machines. It's very fine, which means it'll over-extract and taste bitter or chalky if you use it in drip or pour-over methods. Only use this if you're pulling shots.
- French Press — Coarser grind for traditional French Press brewing, cold brew, or large-batch Chemex (60+ grams of coffee). The larger grind size prevents over-extraction during longer steep times.
- Cold Brew — Coarse grind optimized for cold brew methods with extended steeping (12-24 hours). Similar to French Press but dialed in for cold water extraction.
Not sure? Drip / Pour-Over is your safest bet if you're brewing with anything other than an espresso machine or doing cold brew.
- Drip / Pour-Over — Works for automatic drip machines, pour-over brewers (V60, Kalita, Chemex), and AeroPress. This is the most versatile grind and covers most home brewing methods.
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Coffee brewing sits somewhere between science and personal preference. There's no single "right" way, just the way that works for you.
We've put together brew guides for:- Chemex
- Kalita Wave 185
- French Press
- Auto-Drip Brewer
- Cold Brew
- Single-Serve
Visit our brewing page here.
Each guide covers ratios, grind size, and timing. These technical foundations help you dial in your perfect coffee. From there, it's yours to adjust. A little more coffee for boldness, a slightly coarser grind for clarity, water temperature shifts for sweetness or brightness. The variables matter, but so does what you actually enjoy drinking.
Start with a guide that matches your equipment, brew a few rounds, and notice what changes when you tweak one thing at a time. That's how you find your version.
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We offer signature and single-origin coffees that range from light to dark roast, each crafted to highlight different flavor profiles and brewing methods.
- 12South — Our most versatile medium roast. Works beautifully as drip, cold brew, or espresso.
- Brunch — A vibrant light roast breakfast blend. Perfect for pour-over or drip.
- Brute — Bold, creamy, and comforting. A darker roast best brewed in a French press.
- Howler — Our espresso blend. Medium roast that shines in milk drinks but stands strong on its own.
- Eventide Decaf — Full-bodied, dark-roasted decaf. Naturally processed using a chemical-free method. Perfect for evenings.
- Midshift Half Caff — Half the caffeine, full flavor. Balanced medium roast that works any time of day.
- Frothy Cold Brew — Developed for cold extraction but versatile across methods. Naturally sweet.
- Single-Origin Coffees - Our rotating selection showcases beans from specific farms and regions. Selections change seasonally based on harvest and availability.
- 12South — Our most versatile medium roast. Works beautifully as drip, cold brew, or espresso.