Region: Guji Zone
Altitude: 2350 masl
Process: Natural - Anaerobic
Truly unique coffee here. The honey sweetness is beautiful, and opens up to reveal subtle fruit acidiity. Must it be black coffee? Yes but, no. But yes.
Buku Sayisa is a unique coffee originating from the Guji zone in Ethiopia, renowned for its distinct characteristics and cultivation process. This coffee undergoes an anaerobic natural processing method - a meticulous technique where the coffee cherries ferment in an oxygen-free environment. This process enhances the flavor profile, resulting in a cup that boasts vibrant fruity notes, like peach and orange, coupled with a velvety body and pronounced sweetness. The Guji zone's high altitude, fertile soil, and ideal climate contribute to the exceptional quality and sought-after taste of Buku Sayisa, making it a cherished gem among coffee aficionados worldwide. This fine example shows how great a coffee from this area can be, and why we love it.