2400+ is not just a physical altitude; for the coffee trees growing here, it means a greater temperature difference between day and night, a longer growth cycle, and more sugar accumulation. All of this represents a rarer and higher quality coffee.

Agena is produced by Niguse Gemeda Mude, founder of Karamo Coffee and winner of Ethiopia's inaugural Cup of Excellence in 2020. Situated at elevations reaching 2,450 meters above sea level, the coffee is cultivated in fertile soils beneath natural shade trees. Carefully selected Nano Lots showcase the distinctive character and exceptional quality of this high-altitude terroir. For the washed process, only fully ripe red cherries are hand-selected. After flotation sorting to remove defects and impurities, the cherries are soaked in clean water before being mechanically depulped. The parchment coffee, with its mucilage intact, undergoes 36–48 hours of wet fermentation to break down the remaining sugars and mucilage. It is then thoroughly washed and slowly dried on raised African beds under shade for 15–21 days. Once the target moisture content is reached, the coffee is hulled, graded, and meticulously sorted.The combination of high elevation and significant diurnal temperature variation slows cherry maturation, contributing to greater sweetness, complexity, and flavor concentration in the cup. In the cup, bright notes of navel orange, lemon, and red plum create a refreshing and vibrant fruit profile.