Buku Sayisa

Buku Sayisa

Producer – Smallholder farmers in the Buku Sayisa community

Location – Hambela Wamena district, Oromia, Guji

Variety – 74114

Altitude – 2000-2300 MASL

Process – Natural

Tasting Notes – Blueberry, Cola, Chocolate

Roasted For – Filter

The next microlot Ethiopian in our line-up is another stunner. Hailing from the Guji zone in the Oromia region, this particular coffee stood out on the cupping table, most notably for its berry-like acidity and cola sweetness. A prime example of a quality Grade 1 Ethiopian.

About

Buku Sayisa is a small community of coffee growers in the Hambela Wamena district of the Guji zone in Ethiopia’s Oromia region. With altitudes of around 2300m above sea level, some of the world’s highest growing coffee can be found in Buku Sayisa. The local smallholder farmers have small plots scattered on uneven terrain, so cherries are delivered to the local washing station on horseback. 

The Buku Sayisa washing station buys cherries from over 300 local smallholder farmers; this community is made up of the Guji people, who have a deep cultural connection with coffee, as it is embedded in their traditions and routines, their main source of income and also cultural identity. They come together to celebrate harvest season with festivals and ceremonies, and come together to assist with planting and processing; coffee is a way of life for the Guji people in this area.

Ripe cherries are picked from the trees, and sorted to remove any that are unripe or defective. Once they are transported to the washing station, the cherries are sun dried on raised beds and frequently turned for even drying for 2-4 weeks, until optimal moisture content is reached. The dried cherries are then rested in a cool room for a few weeks to help develop the flavour of the beans, before being hulled to remove the outer skin and pulp, then milled to remove the parchment layer.

This natural processing method brings out complex and fruity characteristics of the coffee, and is considered to be one of the most traditional and authentic methods of coffee processing in Ethiopia

The variety

The 74114 variety was developed by Jimma Agricultural Research Center (JARC) which was established in 1967 and is responsible for developing many of Ethiopia’s outstanding coffee varieties. The centre also provides training for farmers, teaching them about correct cultivation methods. It is a “selection” grown from an Ethiopian landrace variety, made to be resistant to disease and to produce high yields.

Filter Recipe

This is a good starting point for all of our Filter coffees. Adjust Accordingly to your own preference.

Ground Coffee: 20g

Brewed Weight: 320g

Contact Time: 2:30

Recommended Brewing Age

12 – 30 Days after roast date