Ethiopia, Hambela Buku Sayisa, Anaerobic Natural

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Experimental
• Funky

The second coffee from Ethiopia we got from EDN this harvest. This naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. lot was produced and processed in the Buku Sayisa village in Hambela, Guji. Buku Sayisa lies between 2000 and 2300 masl and harvest season runs from October through December. Since always, the season brings the whole village to the farms, which are only small patches of land, making coffee cultivation in this region a community tradition and a primary income. Cherries, exclusively 74114, are hand-picked with utmost attention to ripeness and brought to the EDN processing site in the area. Here, the cherries are placed inside sealed tanks and fermented for 5 to 10 days depending on the desired profile. They are then dried on raised beds in the sun on-site and later brought to the dry mill in Addis Ababa where it is packed and awaits export. We have sourced this coffee after a visit to the EDN headquarters in Addis in January 2026. This coffee was sourced through our importing partner Falcon Coffees