BUKU HAMBELA
Taste: Earl Grey . Cacao . Raisin
Origin: Ethiopia
Brewing Method: Filter
Process: Anaerobic Natural
This Buku Anaerobic comes to us from the Buku Hambela washing station in Guji, Ethiopia. Like many Ethiopian washing stations, they primarily buy cherry from smallholder farmers who typically have less than two hectares of coffee trees.
Only the best quality cherries are selected at Buku Hambela to be taken to their “super mill” in nearby Dimtu Hambela to undergo meticulous anaerobic processing. First, the cherries are dried on open-air raised African beds for 48 hours, then fermented in closed containers for 120 hours. The fermented cherries are then dried again in a shaded environment for 24 days, and rested a further two months. Finally, they are shipped to the capital for grading and bagging.
The extended drying process results in a big, bold, fruit-forward cup. We pick up on notes of earl grey and raisin, with a cacao sharpness.
Taste: Earl Grey . Cacao . Raisin
Origin: Ethiopia
Brewing Method: Filter
Process: Anaerobic Natural
This Buku Anaerobic comes to us from the Buku Hambela washing station in Guji, Ethiopia. Like many Ethiopian washing stations, they primarily buy cherry from smallholder farmers who typically have less than two hectares of coffee trees.
Only the best quality cherries are selected at Buku Hambela to be taken to their “super mill” in nearby Dimtu Hambela to undergo meticulous anaerobic processing. First, the cherries are dried on open-air raised African beds for 48 hours, then fermented in closed containers for 120 hours. The fermented cherries are then dried again in a shaded environment for 24 days, and rested a further two months. Finally, they are shipped to the capital for grading and bagging.
The extended drying process results in a big, bold, fruit-forward cup. We pick up on notes of earl grey and raisin, with a cacao sharpness.
Taste: Earl Grey . Cacao . Raisin
Origin: Ethiopia
Brewing Method: Filter
Process: Anaerobic Natural
This Buku Anaerobic comes to us from the Buku Hambela washing station in Guji, Ethiopia. Like many Ethiopian washing stations, they primarily buy cherry from smallholder farmers who typically have less than two hectares of coffee trees.
Only the best quality cherries are selected at Buku Hambela to be taken to their “super mill” in nearby Dimtu Hambela to undergo meticulous anaerobic processing. First, the cherries are dried on open-air raised African beds for 48 hours, then fermented in closed containers for 120 hours. The fermented cherries are then dried again in a shaded environment for 24 days, and rested a further two months. Finally, they are shipped to the capital for grading and bagging.
The extended drying process results in a big, bold, fruit-forward cup. We pick up on notes of earl grey and raisin, with a cacao sharpness.