ETHIOPIA GUJI BUKU

For a limited time, now offering dry processed coffee from Buku, in the Guji region of Ethiopia. This coffee features pronounced fruit flavors due to the dry or natural processing method.  Expect flavors of blueberry, peach, and melon. Light roasts offer honey sweetness and ripe fruit aromas, while medium roasts highlight juicy berries and pie-like flavors. Darker roasts reveal blackberry balanced with cocoa and cacao, and the acidity is rounded by bright, juicy fruit accents.  I recommend light roasts with this coffee to maximize the juicy mouthfeel and tons of fruit flavor.

This coffee is sourced from smallholder farmers in Buku Sayisa, Guji Zone, at elevations between 2100 and 2300 meters. Grown by Guji Oromo communities, coffee farming is deeply rooted in their culture. The coffee differs from Yirga Cheffe and Sidamo in geography, culture, and flavor profile, offering fruited and aromatic notes typical of the region's natural processing. Ismael Hassen of Kayon Mountain Coffee oversees quality control, with rigorous sorting from cherry delivery to drying. Farmers hand-sort cherries for defects, followed by water flotation to catch underripe fruit. Whole cherries are dried on sturdy bamboo-raised beds lined with cloth for 2-3 weeks, ensuring even drying and further removal of imperfect cherries

Flavor notes: dried blueberry, peach pie