Buku Abel is a village in the Guji Zone of southern Ethiopia, and this lot never leaves it. The cherry is grown on the farms around the village and processed at a single site right there, one that sits just above 2,300 meters. The plots feeding it run from 2,000 to 2,400 meters.
That site does dry process and nothing else. Heirloom trees, smallholder plots, one method run over and over until they have it down. This lot came off it at 100 bags, all Grade 1, and landed in July.
Natural Process: whole cherries are hand sorted on arrival, then floated to separate out the Grade 1 coffee. Those go onto raised African beds for about two weeks, drying down to 10 to 11% moisture. The station sifts for defects the entire drying period, not only at the front and back of it, and that is most of why the cup reads as clean as it does.
Cupping notes: Honeydew melon and ripe strawberry lead, fresh and aromatic instead of the heavy, rustic fruit a natural can turn into. Mango and citrus fill the middle. It finishes on amber honey with a honeysuckle lift, and dried date, plum wine, and Tej honey wine sit underneath it all. Cupped at 92.3.
Resting: Best 21+ days after roast.
8 oz. / 227 g WHOLE BEAN
Country: Ethiopia
Region: Buku Abel, Guji Zone
Producer: Hambela Buku processing site
Varietal: Heirloom
Process: Natural
Roast Level: Light
Elevation: 2,000–2,400 masl
Tasting Notes: Melon, Strawberry, Mango, Citrus, Honey
(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
Buku Abel is a village in the Guji Zone of southern Ethiopia, and this lot never leaves it. The cherry is grown on the farms around the village and processed at a single site right there, one that sits just above 2,300 meters. The plots feeding it run from 2,000 to 2,400 meters.
That site does dry process and nothing else. Heirloom trees, smallholder plots, one method run over and over until they have it down. This lot came off it at 100 bags, all Grade 1, and landed in July.
Natural Process: whole cherries are hand sorted on arrival, then floated to separate out the Grade 1 coffee. Those go onto raised African beds for about two weeks, drying down to 10 to 11% moisture. The station sifts for defects the entire drying period, not only at the front and back of it, and that is most of why the cup reads as clean as it does.
Cupping notes: Honeydew melon and ripe strawberry lead, fresh and aromatic instead of the heavy, rustic fruit a natural can turn into. Mango and citrus fill the middle. It finishes on amber honey with a honeysuckle lift, and dried date, plum wine, and Tej honey wine sit underneath it all. Cupped at 92.3.
Resting: Best 21+ days after roast.
8 oz. / 227 g WHOLE BEAN
Country: Ethiopia
Region: Buku Abel, Guji Zone
Producer: Hambela Buku processing site
Varietal: Heirloom
Process: Natural
Roast Level: Light
Elevation: 2,000–2,400 masl
Tasting Notes: Melon, Strawberry, Mango, Citrus, Honey
(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
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