Ethiopia Washed Buku

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Clean
  30

Origin Story Coffee isn’t merely well-adapted to Ethiopia’s terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. — it evolved in the understory of the majestic forests of what is today Ethiopia. It should come as no surprise, then, that the heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. varieties still grown there produce flavors that can’t be found anywhere else on earth. And within Ethiopia, we haven’t found anyone producing more flavorful coffees more consistently than the Adinew family operation, METAD. It operates the first CQI-certified lab in Africa and the highly trained teams at its washing stations apply best-in-class quality control processes to create opportunities for thousands of smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. coffee growers. This lot was grown by members of the Buku Farmers Association and fully washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. by METAD at its washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. in Hambela. Sensory The washed Buku is a bounty of stone fruit and soft citrus, which is a perfect example of terroir for this coffee.