Highlights
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Roast: Light -
Origin: Jimma, Ethiopia -
Process: Washed -
Varietal: Heirloom Landraces
Overview
Sourced from one of Western Ethiopia’s oldest and most famous farmer cooperatives, Nano Challa, Passenger’s Agaro is a Fellow-favorite. We shared it last year on our super-curated coffee service Fellow Drops, and this year’s roast is another lemon-sweet winner. It starts with a sweet aroma, then sips like apple pie with a generous squeeze of juicy Meyer lemon in the mix.
Details
Bag Size: 8.8 oz (250 g)
Roast: Light
Origin: Jimma, Ethiopia
Elevation: 1800 - 2300 MASL
Varietal: Heirloom Landraces
Process: Washed
Roaster Tasting Notes: Bergamot, Peach, Meyer Lemon
We Tasted: : Apple, Baking Spices, Meyer Lemon
Roasting Schedule
All coffees are roasted to order and shipped direct from the roaster.
Fellow's Unique Selection Process
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
About Passenger
Passenger was named Best Coffee Roaster in Pennsylvania by Food & Wine Magazine in 2022. A certified B-Corp, they roast deliciously memorable coffees in a way that demonstrates the viability of an equitable supply chain. We’ve featured their coffees multiple times on Fellow Drops, and we’re delighted to share more of our favorites here.
Brewing Guidance by Passenger
Pour-Over Recipe
Using Stagg [X] Dripper
Ratio: 15:1
Coffee: 15g ground medium-fine (setting 3 on Ode Gen 1, setting 3-4 on Ode with SSP Burrs)
Water: 225g at 210°F
Steps: Pour 50g of water for bloom, then pour to 125g, final pour to 225g
Total Brew Time: 2:45
French Press Recipe
Using Clara French
Press Ratio: 14:1
Coffee: 60g ground coarse (setting 5 on Ode with SSP Burrs)
Water: 840g at 210°F
Steps: Add coffee and water, then stir and replace lid.
Let sit for 5 minutes and 30 seconds, then remove lid, break crust, and plunge gently.
Espresso
Recipe Dose: 20g
Yield: 40g
Brew Time: 28-35 seconds
Pump Pressure: 7 bars
Brew Profiles
Put your dream machine to work with brew profiles crafted by world-class Q graders and roasters.
