Kolla Bolcha is sourced from 759 smallholder farmers in Ethiopia's Agaro region in Oromia in the Jimma zone. They're the earliest Ethiopian coffee brought in each year, harvested in January and earliest shipped in February depending on the year. All coffees bloom over a period of weeks or months, but Agaro is special. They continue to open up for an extra six or plus months after arrival and peaking in flavor for a long period post arrival. We find it very special that these coffee's arrive first and hold up the longest.

The processing is beyond meticulous in Agaro. Like the rest of Ethiopia, Jimma is divided into several woredas (districts) and kebeles (communities) with washing stations throughout each offering unique terroir. The process begins with equipment mechanically removing most of the fruit and mucilage from the seeds. They sit overnight in fiberglass tanks, allowing any remaining sugars to be fully removed from their surface so that the coffees are perfectly cleaned. After fermentation, the coffee is then dried for 6 to 8 hours a day over 6 to 8 days on raised beds, with frequent turning for

even drying.