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In the cup: A really fruit forward coffee with elegant floral notes and soft, layered complexity. Wonderful notes of blueberry, blackberry and a touch of peach.
SCA score: 87
Mouthfeel: Soft
Variety: Heirloom
Process: Natural
Producer: Esayas Beriso & Meskerem Tomas
Altitude: 2000 - 2350 m.a.s.l.
Region: Guji
Background:
High in the misty mountains of West Guji, at an impressive 2350 meters above sea level, lies the Buku Abel village — one of Ethiopia’s highest coffee-producing areas. Here, smallholder farmers cultivate their coffee on tiny garden plots, delivering freshly picked cherries each day to the Buku washing station operated by Esayas Beriso and his wife, Meskerem Tomas.
The combination of altitude, fertile red soil, and cool mountain breezes allows cherries to ripen slowly, developing remarkable sweetness and clarity. Farmers in the Buku kebele grow locally selected varieties 74110, 74112, and 74158 — cultivars developed by the Jimma Agricultural Research Center in the 1970s and now prized for their lively, fruit-driven character.
After hand-harvesting, cherries are meticulously sorted before undergoing natural processing. They are spread across raised African beds to sun-dry for several days, turned regularly for even drying, and covered during the heat of the day and cool nights. Once perfectly dried, the beans are hand-sorted again to ensure only the very best make it to export.
In the cup, Buku Abel offers a bright, juicy expression of Guji terroir — with layers of peach, blackberry, and blueberry, complemented by violet florals and a subtle note of black tea.
This coffee is a testament to the dedication of the Buku community and the high-altitude beauty of Ethiopia’s coffee heartland.