An Ethiopian masterpiece — this 92.4-point natural from Guji overflows with syrupy sweetness, blueberry depth, and winey fruit clarity, finishing with cocoa and dark honey elegance.

A naturally processed gem from the highlands of Guji, Ethiopia — Hambela Buliye bursts with syrupy sweetness and radiant fruit complexity. Expect layered notes of dried apricot, blueberry, caramelized sugars, and winey brightness, all carried by a velvety, syrup-like body. As the cup cools, accents of mango, plum, and dark honey unfold into a lingering finish of sweet cocoa and dried fruit.

Micro-Roasted to Order | NET WT 12 OZ (340 G)

The Farmer Details
Sourced from Hambela Buliye, a dedicated natural-processing site managed by brothers Kedir and Esmael Hassan in Guji, Ethiopia. The station receives cherries from over 200 registered farmers, along with harvests from their own Buliye farm. Sitting at 2150–2200m, the site benefits from cooler mountain air, where cherries are dried on raised beds for 3–4 weeks, resulting in syrupy sweetness and vibrant fruit intensity. The Hassan family’s meticulous methods and consistent excellence have made Hambela Buliye one of the most celebrated natural coffee producers in Ethiopia.

Roast Levels & Flavor Profiles
Light Roast — Lively notes of dried apricot, mango, and blueberry, layered with winey acidity, honey sweetness, and sparkling fruit clarity.

Medium Roast — Syrupy body with plum, dark berry, caramelized sugars, and cocoa depth, balanced by a lingering finish of fruit and chocolate.

For precise grind sizes tailored to each brewing method, along with step-by-step instructions, please refer to my full Brewing Guide.

The Coffee Details
Origin — Ethiopia (Birthplace of Arabica, famed for heirloom varietals and expressive naturals)

Region — Buliye Kebele, Guji Zone (High-altitude terroir producing fruit-dense coffees)

Altitude — 2150–2200 m (Extreme elevation yields slow cherry maturation and high density)

Processing — Dry Process (Natural) (Sun-dried in cherry, producing bold fruit intensity)

Drying Method — Raised Bed Sun-Dried (3–4 week slow drying enhances syrupy sweetness and complexity)

Cultivar Detail — Ethiopian Heirloom Varieties (Genetically diverse, heritage trees with complex profiles)

Grade — Grade 1 (Highest commercial grade providing excellent clarity and refined flavor notes)

Screen Size — 14–17 (Well-sorted heirloom lot with a full range of bean sizes, ensuring density and complexity)

Appearance — 0.0 Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless, exceptionally clean)

Cupping Score — 92.4 Points (World-class coffee with syrupy sweetness, fruit depth, and balance)

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 — 2x Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast — ground coffee can be opened upon delivery

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