Ethiopia - Buku Sayisa Natural - Organic
Ethiopia - Buku Sayisa Natural - Organic
We offer this coffee in two different roast styles: filter (this bag) and espresso (linked here).
I know what you're thinking. Honeydew? Really?! It starts in with a subtle blueberry which is already a bit floral in nature, and settles into a very prominent note of honeydew. As it lingers, there's a toasty milk chocolate note, but it's quickly followed by a strong vanilla which just reminds us of that instant hot chocolate with the tiny, freeze-dried marshmallows. What this coffee lacks in the jammy-ness it makes up for in complexity, satisfying the traditional and modern drinkers alike.
This coffee is in the line up for our Everyday Drinker and Savvy Sipper Subscriptions.
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Tasting Notes: Blueberry, Honeydew, Floral, Hot Chocolate w/ Marshmallows
Country: Ethiopia
Region: Buku Sayisa Kebele, Hambela Wamena, Guji Zone, Oromia
Producer: Buku Sayisa Mill, Azeb Tadesse Coffee Supply
Farm: Various Smallholder Farms
Variety: Dega, Kurame, 74110
Process: Natural
Elevation: 2,300 meters
Harvest: November–January
Relationship: Genuine Origin (importer)
About this coffee...
The area around Buku Sayisa is renowned for producing certified organic coffee, a rarity due to the high costs of official certification. While most Ethiopian farmers naturally practice organic farming, few pursue the formal certification process.
Buku Sayisa, located in West Guji, is a washing station that specializes in natural processing. Ripe, sorted cherries from farms at an altitude of 2,300 masl are dried for 12 to 15 days on raised beds. By meticulously avoiding overfermentation during the drying process, Buku Sayisa producers craft elegant cup profiles like this G1 coffee with flavor notes of blueberry, honeydew, and jasmine honeysuckle, resulting in a sweet and sugary taste.
Traceability is a key focus at Buku Sayisa, where a voucher system is used to track each coffee lot throughout the production chain. This system ensures that every step, from the receiving station to the drying stage, is documented, tying the coffee back to the farmers who produced it.