Limited Cooperative Lot Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
A naturally processed masterpiece from Buku Abel, Guji, Ethiopia, showcasing a world-class 93-point cupping score and the remarkable fruit complexity that makes Ethiopian heirloom coffees legendary. Grown at extreme elevations and carefully processed through meticulous hand sorting, this exceptional lot delivers extraordinary sweetness, clarity, and depth.
Cleanly fruited and intensely aromatic, this Grade 1 natural opens with fleshy flavors of ripe mango and papaya, followed by layers of jellied berries, raw sugar sweetness, and artisanal bittersweet chocolate. Complex spice notes of chai tea, cinnamon, and star anise create a beautifully layered cup, leading to an exceptionally sweet finish that lingers long after the final sip.
The Producer
Sourced from smallholder farmers surrounding Buku Abel in Ethiopia's Guji Zone, this coffee represents the distinct character of one of Ethiopia's most celebrated growing regions. The privately owned washing station works with several hundred local farmers while also processing coffee from their own farm.
Located at 2100–2300 meters above sea level, the high-altitude environment allows cherries to mature slowly, developing the dense sweetness and vibrant fruit characteristics found in exceptional Guji coffees. Each harvest undergoes extensive quality control, with unripe cherries removed through water sorting and careful hand selection. The cherries are then dried on raised beds for 2–3 weeks, creating the clean fruit intensity and syrupy sweetness that define this remarkable natural process coffee.
The Roast
Light-Medium — Bright tropical fruit character with expressive notes of mango, ripe papaya, jellied berries, and sparkling sweetness. A vibrant roast profile highlighting the coffee's aromatic fruit complexity.
Medium — Deeper sweetness develops with notes of artisanal chocolate, plum, spice fruit jam, and warming chai-like complexity. A fuller-bodied expression with exceptional balance and a lingering sweet finish.
The Method
Hario V60 • AeroPress • Siphon • Auto Drip
The Profile
Origin — Ethiopia (The birthplace of Arabica coffee, renowned for extraordinary heirloom varieties and expressive natural coffees)
Region — Buku Abel, Guji Zone (High-altitude terroir producing intensely aromatic and fruit-forward coffees)
Altitude — 2,100-2,300 m (Extreme elevation promotes slow cherry maturation, density, and concentrated sweetness)
Processing — Dry Process (Natural) (Coffee cherries are dried whole, preserving vibrant fruit character and deep sweetness)
Drying Method — Raised Bed Sun-Dried (2–3 week drying process enhances clarity, complexity, and syrupy sweetness)
Cultivar Detail — Ethiopian Heirloom Varieties ((Traditional genetic diversity producing distinctive floral, fruit, and spice characteristics))
Grade — Grade 1 (Highest commercial grade providing excellent clarity and refined flavor notes)
Screen Size — 14+ (Large, uniform beans for clean, balanced extraction)
Cupping Score — 93 Points (World-class coffee showcasing tropical fruit, spice complexity, chocolate depth, and exceptional sweetness)
Appearance — 0.2 Defects Per Sample (300 G) (Exceptionally clean)
Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean coffee rests best 7–10 days post-roast for optimal flavor development
