Sagara
Background
Sagara is a coffee washing station named after the nearby kebele, situated at an altitude of 1900 to 2100 meters above sea level. The name "Sagara" means "temporary house" or "booth," reflecting the area’s cultural roots and traditional practices. Coffee is sourced from several surrounding villages, including Sagara, Dembi, Sagara Tena Tabiya, Murshano Finchawa, Damba, Fardano, Lamala, and Batala. Supported by 171 dedicated coffee suppliers and farmers, the station benefits from a rich coffee-growing environment, combining high elevation and favorable climate to produce quality coffee deeply connected to its local heritage.
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Elevation - 1900-2100 msi
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Climate - Sunny, Surrounded by Vegetation
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Region: Sidama/ Bensa / Sagara
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Processing Method: ,Natural Coffee, Washed Coffee
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Station Owner/Producer: Asefa Dukamo Korma
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Harvest Month: Dec-Feb
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Number of Drying Beds: 134
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Number of Washing Tanks: 13
Processing Method
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Natural Coffee - Dried more slowly than washed coffee.
- Takes 14–16 days to fully dry.
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Washed Coffee - Fermented for 72 hours to remove mucilage.
- Thoroughly washed and dried on beds for 11–12 days.
