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Symmetry Coffee Roasters



Regular price $11.00 AUD
Regular price Sale price $11.00 AUD
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    ELEVATION: 1900 - 2070 m.a.s.l.



This lot is made up of coffees grown in the kebele (local village) of Werka (pronounced “wer-kah”), which is located in the Nensebo woreda (administrative district), in Ethiopia’s West Arsi Zone. The coffee was processed using the natural method at Gara Kone washing station, one of twenty owned and managed by Testi Coffee, a family-owned company founded by Mr Faysel A. Yonis.

Sitting at an impressive 2,020 meters above sea level, Gara Kone produces exceptional natural coffees. The washing station currently employs around 200 workers, who process some 1.5 million coffee cherries each year. During harvest, this freshly picked coffee cherry is delivered daily by some 1,000 independent outgrowers to the kebele of Refisa, where Gara Kone is located.

The majority of the families that contribute to this lot farm organically on tiny plots of land, which average just 2–5 hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,950–2,150m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.


This coffee is made up of local landrace varieties Kurume and Wolisho.

For many years, most Ethiopian coffees have been described as being a mix of cultivated and wild varieties, referred to as “heirloom varieties.” This is a term that is all-encompassing and used by many actors in the coffee industry to generally categorise Ethiopian coffee varieties that are from native forest origins. Whilst “heirloom” describes many of the varieties found in Ethiopia, it is also a bit simplistic and does not acknowledge the varieties that are already locally recognised and purposely cultivated, or those that have been specifically developed and widely distributed by the Jimma Agricultural Research Centre (JARC).

Sidama is home to many landrace varieties that were originally selected from the forest and have been propagated successfully for decades. There are five popular varieties that are named after indigenous trees in the area— Bedessa, Kurume, Mique, Sawe and Wolisho. There is little documentation on the history of these varieties, and it is hard to know if they represent a single plant or a wider group of varieties; however, it is widely accepted that they play a major role in the quality and floral flavour profile of the coffee from this region. JARC varieties were developed using “mother trees” from Ethiopia’s coffee forests, and are now grown for disease and pest resistance, as well as exceptional cup profile, and are released by number. For example, 74110, 74112 and 74116 are all widely propagated in the Sidama growing region.


This coffee was processed using the natural method; a complex process requiring a high level of attention to detail in order to be done well. Ethiopian coffee has been processed this way by generations of farmers who have mastered the art of the natural method through centuries of tradition and experience.

Testi Coffee ensures that a great deal of care is taken in the processing and drying of their naturals, and they aim for all of their exportable coffee to be specialty quality grade. This coffee is classified as Grade 1, indicating that a lot of effort has been put into the selection, grading and drying to ensure the very highest quality coffee is produced.

Each day, carefully hand-picked coffee cherries are delivered to the wet mill and are meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup.

The coffee is then graded by weight and spread evenly on raised African beds (screens) to dry in the sun. Initially, it is laid very thinly and turned regularly to ensure consistent drying and prevent over-fermentation. This is done very carefully to avoid damage to the fruit.

After a few days, when the coffee has reached 25% humidity—this is called the “raisin stage”—the layers of coffee are gradually increased. Careful attention and control during this drying phase ensures the coffee is stable and that a clean and balanced cup profile is achieved. The coffee is turned constantly whilst drying to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew.

Once the coffee reaches the optimum moisture level (usually after 15–18 days), it is hulled and rested in bags in parchment until it is ready for export.

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        When will I receive my coffee?

        Our coffee is sent via Australia Post .
        Tracking services are provided and you will receive your tracking number once we dispatch your order.

        Parcel Post by AustPost normally takes under 6 business days and Express Post by AustPost normally under 3 business days.

        Upon receiving your order, we generally send your order out within two business days as we aim for you to have the freshest roast possible.

        We do have roast schedule's and some orders may be delayed waiting for those roast days - we will let you know if there's any lengthy delays.

        Please allow extra time over public holidays or during major holiday periods and weekends.

        Please note if you order later than Thursday, your order might not be able to arrive until Tuesday the following week.

        Please understand drivers are human, some errors can happen. When it happens, don't hesitate and contact us at   or "Chat with us" from the website.

        Can I pickup my coffee?

        Yes, you are more than welcome.
        Mon - Fri 7:30am-3pm
        Sat 8am-2pm.

        Walk through "Little Things Cafe" you will find your order to the right as you enter the roastery gates on a black steel shelf with your name/# stickered on your parcel.

        *Sundays and Public Holidays access are closed

        Place your order, then give us some time to roast and pack for you (usually less than two business days).

        Once received ready for pickup notification, come in, check in, and say hi to either Matty or Po.

        Can you grind my coffee?

        Sorry, we sell whole beans only.

        The reason being is that pre-grinding freshly roasted coffee means that it affects the integrity of the coffee and this makes the coffee expire a lot faster. It's like having artisan bread being pre-sliced or a piece of fruit being left out in the sun!

        I have other questions

        Send us your queries from our website "chat with us" function, our roasters Matty & Po will get back to you as soon as possible, if they are not online, you will get an email response.

        For wholesale interests or collaboration with us please send us an email to