Ethiopia Guji Buku Sayisa G1

• Roast: Light
• Flavor: Blueberry, Honeydew, Jasmine, Honeysuckle, Sweet & Sugary
  
• Body: Light
• Acidity: Bright
• Process: Natural

The Oromo people of the Guji region have their own unique origin story for the discovery of coffee, reflecting its deep cultural significance. According to their legend, instead of Kaldi the goatherder, the Oromo sky god Waaqa wept over the wrongful death of a loyal servant, and his tears brought forth a new plant from the earth. Since as early as the 10th century, coffee has been revered in Oromo culture as a special plant, with beans mixed with fats to provide energy on long journeys.

Centuries later, Guji farmers continue to follow traditional growing methods that enhance the region’s fertile soil. Many indigenous coffee varieties still thrive on Ethiopia’s coffee farms. Coffee is typically intercropped with maize, barley, wheat, beans, and other crops that sustain the farmers' families. 

In the natural process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that can take up to four weeks. Coffee cherries are dried whole, without removing any of the fruit. During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage. After the cherries have been dried, the seeds (or coffee beans) are removed from the fruit and prepared for export.

Region

Buku Sayisa Kebele, Hambela Wamena, Guji Zone, Oromia

Producer

Buku Sayisa Mill, Azeb Tadesse Coffee Supply

Processing

Natural

Harvest Schedule

November - January

Variety

Dega, Kurame, 74110

Altitude (MASL)

2300